Apego Restaurante — Restaurant in Porto

Thank you for a fantastic dining experience! 6/5 stars from me.

How did I find this place? It’s small, opened by a woman chef, tucked into a quiet residential street uptown, a neighborhood still awaiting or avoiding gentrification. Apego is Portuguese for attachment. And boy, did I get hooked last night!

I had asked my culinary friends at Churchill’s wine bar for restaurant recommendations, so here goes my growing attachment story:

The first plate was four 4 amuse gueules from the kitchen: a mushroom empanada, a French-inspired mini onion quiche, a minuscule courgette, and a fresh cucumber-carrot shot on the sweeter side. My favorite? The quiche.

Starter # 1 turned out to be a panzanella improvisation - inspiring me to replace smoked bell peppers with really, really oven smoked eggplant puree. Delightful.

Starter # 3 is a really tiny plate: mackerel, raspberries, crème fraiche, and a little herbal-leaf looking like a kid’s x-mas tree drawing. It’s called “target” and I’ve never tasted anything like it before. I’ve also never eaten a Christmas tree branch in my life. Plus I never knew I’d be eating - and loving it - Mackerel. Raspberries. And Crème fraiche. Together.

My friendly wine waiter, Victor, has a tough time pleasing me though: I made it crystal clear that I didn’t want to go anywhere near a natural wine (a fashion that has hit Porto, as have opulently sized plates “for sharing”… ironically they describe them as tapas, except that you’re full with two. I think that’s tricking you into eating more rather than trying more). He made me try it anyway, and as always, I didn’t get it. I can’t savor the grape, it looks pale, and it tastes as most in various stages of fermentation. This one was on the sour side. I don’t get it, I really don’t. Leave alone the hype.

But I digress. I’m loosing count, but next up is a Corvina, and it’s awesome. More than a filet it looks more like a steak, wrapped in a leak leaf roll - think a bigger size sushi - together with a green herb paste, it comes with a white wine sauce and, on a separate side plate, a mixed bean salad is served. Green long ones and very likable cocoa like ones with a lemony vinaigrette - the third vinaigrette I fell in love tonight (after the tomato vinaigrette and the raspberry vinaigrette, to keep track).

What followed - I think this is a second main course- is displayed around a red wine reduction in the middle of the plate. So surrounding the red pond, I found a pink piece of pork shoulder, a Cajù (aka cashew nut) creme with blackberries, and a grilled miniature corn. Culinary creativity knows no limits…. And I love the disconstruction and re-construction of everything.

On a separate plate was mashed potato role - think cannolo - sprinkled with spring onions. Normally potato mash is a favorite soul food but this time I passed. It had a very strong cheese mixed into it, competing over attention with the other pork companions.

Dessert # 1 - the call them desapego / detachment

Blackcornhoneycrumbs. Olive oil ice cream, a scoop. Dried fennel greens, edible (the waiter made sure I knew everything on the plate was edible), white and crunchy. Incredible combination of texture and flavor. All of which came under a tent of white merengues.

Dessert # 2 Hazelnutmousse, apricot compote under a Belgium butter biscuit, topped by a desconstructed praline. I’m told I have to destroy this little pyramid with an ordinary spoon.

I walk down Rua Santa Catarina with a big smile and a lot of flashy tasty memories to write down. Plus I don’t know if they should rename the place - I’d rather think of...

We visited this restaurant to celebrate my mom’s birthday, and I was looking for a traditional spot with a warm and cozy ambiance. Apego exceeded our expectations with its charming stone walls, intimate setting, and the incredible fact that the chef is a talented woman—it was just perfect.

We chose the tasting menu, and it was a delightful surprise for our taste buds. Every dish was carefully curated, both in terms of presentation and flavor. The combinations were unexpected yet harmonious, leaving us amazed. The tasting menu is absolutely worth it, as you get to try a bit of everything. Portions are well-balanced, ensuring you don’t leave hungry. It’s excellent value for money!

The highlight of our meal was the veal short rib—it had an extraordinary taste, unlike anything we’ve ever had before. Even as people who don’t typically favor meat, we were blown away. This dish alone is worth the visit!

The ambiance was wonderful, the service impeccable, and the staff incredibly kind and fluent in English. The Michelin star is truly well-deserved.

If you’re in Porto and want an intimate dining experience with refined, exquisite food, Apego is a must. A lovely touch at the end is the little notebook they give you to write down your thoughts—a beautiful idea!

Congratulations to the chef and the entire team! We will...

We had an absolutely wonderful evening at APEGO. From the moment we arrived, we felt genuinely taken care of. The staff were attentive, professional, and incredibly warm throughout the night.

We were a group of six friends celebrating a birthday, and the entire experience exceeded our expectations. The food was exceptional – beautifully presented, full of flavor, and clearly crafted with great care and creativity. The level of quality, both in service and cuisine, was truly impressive.

Two of us follow a vegetarian diet, and the kitchen kindly prepared a special vegetarian tasting menu that was every bit as thoughtful and delicious as the regular one; a detail we deeply appreciated.

Everything from the atmosphere to the final bite felt personal, elegant, and just right. A heartfelt thank you to the entire team at APEGO for making our celebration so memorable. Highly...