Atrevo — Restaurant in Porto

(I have to update my review again, as the most recent one was not as good as before)

After two weeks from the fantastic experience, we took our friends and unfortunately quality we had was not so good. Steak tarter with Kimchee didn't taste of fermented Kimchee but just salty and overly spicy tarter. Caneloni I lived last time was hard (not well cooked caneloni) and cod was dry and hard. I could not believe that this is the same food I had last time, in particular the main chef is back now. We always go back to restaurants we enjoyed the meals. Sometimes second time is disappointing. But in this short time they serve this poor quality was a bit surprise. I hope they pay more attention to the constancy of quality.

(Previous review in May) Current Atrevo has been open for 5 months with a new chef, and food got even better with Portuguese ingredients and hint of her traditional cookings. The seating is front and back with the view of the kitchen at the back. We sat watching the kitchen how they prepare the food. We went for ala carte bit it also has a tasting menu. Omelette was so fluffy and creamy with hint of Wasabi. Octopus dish with Safran rice has lovely aloma and octopus was perfectly cooked. Main dishes were beef with traditional rice with blood sausage - usually the rice can get too rich but the way they cooked and the amount was perfect. Cod fish cannelloni was also perfect amount. The wine choice from Portuguese regionals was excellent.

In addition to the food, the service is impeccable - in particular at the kitchen counter. He is calm but also funny and at the same time looks after all the food to go. The sous-chef is also amazing. She was friendly, explained the food to us as well as cooking and working with other staff. The price was reasonable, considering we had a couple of wine as well. We really had a wonderful time thanks to its food and the staff, and love to bring our friends here again.

(Previous review - different chef with different setttings) Interesting and tasty dishes and super staff!

This restaurant is relatively new (open in Dec 2022) and small. I saw many checked the menu in front and walked away. But....it was a great experience for us. The menu is not so long and simple. But the twist in each dish was surprising. The wine selection was also fantastic.

But what we loved the most was its atmosphere. The two front staff were really attentive. They listened and sent our feedback to the kitchen. They are busy but answered our silly questions (sorry!). The kitchen is locating in the middle of the restaurant and all the chefs and staff are happy and hard working. We definitely go back to this cozy restaurant to enjoy both simple but wonderful food and the atmosphere. Thanks to all staff at the restaurant! It has outside decked area. You may get a table without booking. But it is a small place, so if you are a group I think it is better to check with...

Incredible Culinary Experience Chef Tania and her crew are incredible, the food exquisite, her passion and attention to detail make for an incredible culinary dinning experience. The parings of wine with each dish elevated both the wine and the dish. We started out our evening with craft butter infused with eucalyptus honey, olive oil from the Duro region. Then we had the most delicate scallop with clams, sea urchin, asparagus, and a pesto. Then to clean our palate we had a lemoncello foam with a raspberry foam, incredible. Followed by steamed sea bass, squid stuffed with a shrimp mixture bathed in an incredible fish sauce with dried beet root with diced carrots and beets, this was just amazing. Then I had a dish I could never imagine of san jorge cheese foam with a red pepper foam with the most delicious fava beans with a black trufle egg cookie ...just amazing...the next dish was veal, potato with vanilla and a mushroom with some incredible sauce topping. Dessert was fascinating to admire and enjoy, the creativity was something to be admired. The first plate was a cheese cake without the cake, with pomegranates and foam with an edible flower. The second dessert was a brioche on syrup torched with chestnuts with a Jeropiga reduction sauce on top. I didn't mention the parings but we started with a Madera wine, Arinto, Dao, Colheita Tardia, and Jeripiga. Can't say enough other than what a pleasure it was to give witness to a crew with such amazing passion and to experience the pleasure of their passion in the food...

I went there yesterday for dinner. Some things were great, some good and some just ok. Great - the wine, we (4 people) chose 1 bottle of white and one of red and both were delicious. The concept of tasting 8 dishes is great too. Good - the food tastes very nice with some room for improvement (e.g. if you go to Yeatman or Pedro Limao the food is better). The service is nice too but with room for improvement (e.g. we order water and the waiter forgot to bring it... Twice; we asked to change glasses between white and red because the waiter wasn't going to change them; once we were going to serve the wine ourselves because the waiter was distracted) Ok - the portions are really tinny, some of us were hungry after dinner. The room is very small too and we were seated in the corridor without a lot of confort. They don't have decaf (just coffee) which was a shame. The place is overpriced, for just more 10 euros or so you can have the same type of meal at Yeatman or Pedro Limao and these two places are superior. Last but not least, the lights went out 5 times during dinner which is pathetic to say the least.

I think this place has potential but it isn't there yet. They are charging and trying to give the experience of a high end / author's cuisine restaurant but they need to improve in order to be successful. I'm pretty demanding when I'm paying almost the price of a one Michelin star restaurant and they failed to deliver the expected experience. I don't regret the experience but I'm pretty sure I...