Let’s cut to the chase: Capa Negra restaurant has one of the most wanted Francesinha in Porto. For Capa Negra it is not enough to be the best Francesinha in Porto, according to its words, it is “the best Francesinha in the world”. This is the original space, opened in 1968, when Amândio Fontes and one of his brothers decided to open a pool hall. Today is one of the best-known restaurants and brewery in Porto, having two more restaurants in the city. In addition to Francesinhas, its specialties are hake fillets, oven roasted lamb, Portuguese stew, roast beef and a huge variety of steaks. Always accompany with meat patties.

Capiche Ristorante & Pizzeria was born from Chef Glauber’s proposal to bring the best of Italian gastronomy to Portugal. With the combination of Italian food and the best wines one finds a delight of tradition and quality. Here you can find a varied offer of Italian food, with a personal touch of the chef. From traditional starters, such as carpaccio, garlic breads, bruschettas and foccacias, to salads, such as Al Tonno and Caprese, not forgetting the typical pastas and pizzas, highlighting the chef’s recommendations and his creations, such as Três Tenores or Tonnara pizza, with vegetarian options and sweet versions, to the desserts of the day. These are reasons to taste Italy inside Invicta.

Open since April 2016, the Restaurant Sonetos offers a space where you can enjoy the best flavours of the national gastronomy, with tasty delicacies or, as they say, “authentic poems for the palate”. With a simple but very pleasant decoration, where the comfort and well-being of the customer are a constant concern, you can enjoy the pleasures of traditional cuisine, such as veal chop, codfish, Portuguese stew or ‘Tripas à Moda do Porto’ (a traditional dish from Porto, made with various types of meat, tripe, sausages and white beans, served with rice), without missing the indispensable Francesinhas (a sandwich from the city of Porto, consisting of sausage, fresh sausage, ham, cold meats and beef steak, covered with cheese later melted; it is garnished with a tomato, beer and piri-piri sauce and can be served with French fries as a side dish), ex-libris of the city. We highlight the “Francesinha” in puff pastry, a variation of the traditional Francesinha, an original recipe of the house, which attracts many of its customers.