Manteigaria is a custard tart factory with a public service desk. It has two stores in the city of Porto, located in the Clérigos and in the Bolhão area.
Inside it is possible for the customer to observe the whole process of making cream puffs, completely handmade: from the preparation of the dough to the addition of the cream, and, of course, the moment when the cakes are baked. Cream Puffs can be enjoyed inside the store or taken outside. Manteigaria also has the particularity of announcing in the street, through a bell, the exit of a new batch of tartlets ready to be tasted.

Café Penta is located in the Antas area and these two elements are reminiscent of the most emblematic club of the city, Futebol Clube do Porto. When ‘penta’ is mentioned, the supporters of this club remember the unique achievement of national football, which was to win five consecutive national championships. With three shop windows, Café Penta is a luminous space, with a modern decoration and that invites to socialise, to stop for a coffee or to enjoy its esplanade in sunny days. Its specialities are its varied pastries, its fast meals, its snacks and snacks, its natural juices, just to mention a few. The service is attentive, well-disposed and personalised.

The Casa Pinheiro is a traditional tavern in Porto, over 60 years old, which aims to preserve the customs of this type of houses in the city and preserve the homemade flavours. The appetizers available every day stand out, with focus on codfish fritters, Lamego ham, bucho(stomach of the animal) and boiled ears, among many others, besides traditional Portuguese cuisine day dishes, such as also ‘Tripas à moda do Porto’ (the most representative dish of Porto that dates back to the time of the Portuguese Discoveries is cooked with tripe and fat meat, accompanied with thick slices of dark bread; today instead of bread white beans are used), ‘feijoada à Transmontana’ (bean stew, usually with meat, and almost always accompanied with rice; in Portugal, it is cooked with white beans in the northwest (Minho and Douro Litoral) or red beans in the northeast (Trás-os-Montes), and usually also includes other vegetables (tomatoes, carrots or cabbage) besides pork or beef, to which can be added varied sausages), ‘cabidela’ rice (a stew that uses, during its cooking, the blood – with vinegar – of the animal that is boiled) or codfish à la Braga (cod to pieces, fried; the potatoes and onions that accompany this dish are cut into thin slices and fried in the same oil as the cod, with bay leaf and cloves), just to mention a few. The welcoming and traditional environment invites to experience, to socialise and to share typically Portuguese dishes, with a familiar service and very competitive prices.