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08/08/2020 18:01 local time
Rogério do Redondo will maintain the same type of traditional Portuguese and Porto cuisine, with genuine products from the land and the sea (tripe, Portuguese stew, rojões, cabidela cock, oxtail, hake fillets with bean rice and greens, rooster fish with açorda de mililhae, etc.), preserving the cook of ancient times and the essence of the space.
Rogério do Redondo's list is markedly seasonal and varies according to market offers, maintaining the same "quality and affection" service to embrace loyal customers and reach new, younger audiences.
The space underwent remodeling and decoration works, privileging comfort and giving special focus to acoustics.
The kitchen, equipped with a powerful Josper oven in order to serve the best matured meats, has been expanded and improved significantly.
As a rule, there is a dish of the day: codfish on Mondays, spark with red beans on Tuesdays, tripe on Thursdays, codfish cakes with cod rice and fried eggs or Portuguese stew on Fridays, and tripe and lamb on Saturdays.
Rogério do Redondo Restaurant, Rua Joaquim António de Aguiar, Porto, Portugal