In Alma do Cachorro the king is the hotdog. Or rather, the “genuine” hotdog. It is with pride that Júlio Bacalhau, one of the owners, assumes that Alma do Cachorro has “one of the best hotdogs in the city of Porto”, which makes it so appreciated and authentic. The hotdog (with soul) is the most famous one, but there are other options, such as the well-known beef sandwich and other varied sandwiches. Here, the beef sandwiches have names of the heritage of the undefeated city; that is why you can enjoy the ‘Ribeira’, the ‘Sé’, the ‘São Bento’, the ‘Palácio de Cristal’, the ‘D. Luís’, the ‘Aliados’ and the ‘Clérigos’. In a family atmosphere, welcoming, intimate and designed for conviviality and closeness, the aim is to provide an experience that leaves customers satisfied.

The Taberna da Gata is a restaurant space that was thought to snack in the evening. The context and the offer redirected the project. The context made the option of take-away and home delivery to be offered, as well as daily menus. The offer is related to the success of his chocolate cake, initially thought to be sold by slice, became the target of many orders. On the menu you can find chicken with beer, squid beans, steaks with mushrooms, roast lamb or roast veal. In the snacks you can choose the podium, which is what they call the three most requested suggestions of the menu – roasted eggs, balls of “alheiras” (a type of Portuguese sausage, made with meats and bread) and goat cheese and “rojões” (diced pork) with chestnuts.

Let’s talk about couverts. If there are restaurants that put the tickets on the table without the customer asking, permission is requested here. However, according to customers, entries should be mandatory. The chef Luís Américo makes sure that all the confection is handmade and made on site. So, if you spread black garlic butter and paprika on a sweet, still warm, sweet potato bread, you need not ask where such delicacy will come from. Comes from the chef’s kitchen. And we are only talking about entries. With a strong focus on Portuguese cuisine, chef Luís Américo added simple things of direct flavors to his dishes, depending on the trips he made. In Typographia Progress one eats but also travels.