We have chef Luís Américo to thank for this culinary journey to the south of Italy. In the first mozzarella bar of the city, the mozzarellas come straight from Caserta, in the region of Campagna. There’s no shortage of options: the fresh one, more traditional, the bocconcini, more textured, and even a smoked one. The idea is for the diner to match the mozzarellas with the Italian vegetables and charcuteries, like Parma ham. There are also pre-composed dishes and combinations, like the octopus and chestnut risotto, or the mushroom and creamy ricotta one.
Last year dozens (or possibly hundreds) of restaurants opened in Porto. We’ve eaten in most of them, and these are our top ten, chosen for their great food, amazing interiors, cool atmosphere and innovative approach.
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