Hi all,
I hope you’re having a lovely August so far. It’s the month of vacances here in France aka Paris is quiet, businesses are closed and while many are in le sud (Antibes! Nice! Marseille! The Luberon! Arles!), this month Shortlisted is heading to Porto. From *the* spot to get a cachorrinho, the coffee shop I always bring beans home from, my new favorite swim spot + fish market + the natural wine bar to go to before / after and much more, I can’t wait to share this shortlist with you.
Have a beautiful rest of your August and I’ll see you next month for la rentrée!
xR
PS Thank you, always, for supporting Shortlisted. If you’re not a paid subscriber, please consider upgrading today. It’s $10/month (or $100/year) and not only will each month’s shortlist be delivered directly to your inbox, you’ll have access to the entire Shortlisted archive (30 cities and counting!)
Genuíno | natural wine bar/restaurant with small plates and a great vibe. Arrive early (or make a reservation online in advance). It’s also right next to Generosa Pão e Pizza if you want to combine the two
Taberna dos Mercadores | a classic for a reason. The space is tiny and the dishes are traditional and you need to order the arroz com polvo (octopus rice that is served crispy in its dish), the camarão na frigideira (shrimp served hot in a small frying pan with plenty of garlic and olive oil — also order a side of bread to soak it up) and the robalo / dourada ao sal (saltcrusted sea bass or sea bream served table side and in flames). If you like a bit of spice, ask for Mario’s homemade piri-piri. The wine list has some gems and the space is only 16 seats so make a reservation in advance or show up early to line up on the sidewalk outside before they open. Take a walk down to the Douro River after your meal to help digest!
Cervejaria Gazela | Since 1962, this is where you go for a cachorrinho + a fino (tap beer). “Cachorrinho” means “little dog” and the Portuguese take on a hot dog is made with sausage, linguiça and cheese layered in a roll, pressed on the grill, sliced into bite-sized pieces and finished (if you like) with piri-piri sauce. The space has grown in size to accommodate its popularity but try to go to the original terrace or counter if you can
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