Esquina do Avesso — Restaurant in Matosinhos

It was an adventure to get there for us because because our cab driver was given the wrong information, but with the help of Alex on the phone from the restaurant we made it and OMG was it worth it. The food is so good it’s really an experience. Alex, who helped us order and served us and doted on us made every bite even better. We started with the sardines and the steak tartar- absolutely scrumptious and complex dishes described with love by Alex. That was followed by two vegetarian dishes A mushroom dish with slow cooked truffled eggs and onions and for want of a better term shoestring potatoes ( nothing like ordinary shoestring potatoes- they were so delicate and sweet), then we had the leeks with mashed potatoes that were like heaven The leeks were slow roasted and melted in your mouth - Then we had the fish of the day sea bass perfectly Cooked with fantastic rice and followed by sirloin steak with asparagus and those shoestring potatoes that are combined and seasoned so wonderfully and. one it is not a lot of potatoes- they were an integral part of the dish The steak was sweet and literally melted in your mouth. We had some great wine that Alex helped us choose and. We walked out in love with this restaurant- no matter where you are staying in Porto - you must must...

This was our first meal in Porto and wow, what a fantastic way to start the trip! Everything about the restaurant felt like a Michelin star experience and with very reasonable prices!

Alex took care of us that night and he was incredible! Super attentive, gave great recommendations, and helped us enjoy a nice long meal.

The food is fabulous! It’s clear the chef puts a lot of care and love into the dishes, everything tasted great and was plated beautifully!

We ordered a bunch of things, a few standouts were the burrata, Iberian aged ham, and the mackerel with aguachile.

We would return in...

We had the executive menu- 15 euros per head for a creamy vegetable soup, fresh warm bread with delicious olive oil, followed by the rump steak with a chestnut jus, sweet potato purée accented with pickled onion, courgettes and carrot batons - the whole dish was a flavour sensation. We added a dessert which was French toast with cinnamon, egg yolk custard, vanilla ice cream and port syrup. And finished with a coffee. Service was attentive and translated to English our choices so we knew what we were having - and the decor was beautiful. Highly...