O Gaveto
The cluster of marisqueiras, or seafood restaurants, in the center of Matosinhos out in Porto's western seaside suburbs, are a magnet for fish-favoring foodies from around Portugal. Seemingly little changed since it opened in the 1970s, this place features a bar area—where locals snack on stools, hemmed in by glass tanks filed with crab and lobster—and a dining room out back that's a favorite with the Porto wine trade. The menu features a long list of ultra-fresh shellfish—from cat-sized rock lobsters (lagosta) to gnarled goose barnacles (perceves)—by the kilo; catch-of-the-day fish waiting to be slapped on the grill; and regular dishes of the day from the Porto cookbook. Sundays will feature bacalhau à Zé do Pipo (salt cod baked with a mayonnaise crust), Mondays and Saturdays, a formidable tripas à moda do Porto. Look out too for seasonal dishes like shad (savel) or lamprey (lampreia).
The cluster of marisqueiras, or seafood restaurants, in the center of Matosinhos out in Porto's western seaside suburbs, are a magnet for fish-favoring foodies from around Portugal. Seemingly little changed since it opened in the 1970s, this place features a bar area—where locals snack on stools, hemmed in by glass tanks filed with crab and lobster—and a dining room out back that's a favorite with the Porto wine trade. The menu features a long list of ultra-fresh shellfish—from cat-sized rock lobsters (lagosta) to gnarled goose barnacles (perceves)—by the kilo; catch-of-the-day fish waiting to be slapped on the grill; and regular dishes of the day from the Porto cookbook. Sundays will feature bacalhau à Zé do Pipo (salt cod baked with a mayonnaise crust), Mondays and Saturdays, a formidable tripas à moda do Porto. Look out too for seasonal dishes like shad (savel) or lamprey (lampreia).
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