Restaurant Vaccarum: In the Harbor, in the name of the flesh…
There are stories of life that accumulate experiences in various points of the globe, in whose ways of doing, habits, and tastes become a personal reference. These influences make a house where anything strange in Australia to live together with Trás-os-Montes, or that Uruguay can be side by side with the Wood. It is thus the restaurant Vaccarum. Open for about half a year in the centre of Porto, the Vaccarum (Rua Fernandes Tomás, 839. Tel. 221 127 181) has meat to your higher calling.
Comes from Spain, a dish of clay where the meat, the output of coal, arrives at the table, here ending of grilling, or just keeping yourself warm while, between bites, if you appreciate the rustic walls of the Vaccarum and exchanging two fingers of conversation. More than a half-hour later, it is still warm, tasty loaf that is reason why this house dedicated to meat.
Open continuously, from 12h00 to 00h00, with the entire offering à la carte and snacks available, there is still room for more in this Steak house, ensures Guido Arroiol, the owner. Imagined by someone who was born in Madeira, raised in Venezuela and makes the Harbour your home for several decades, is a restaurant open to the world, which these days invades the Port.
But here also fit very well – the Portuguese traditions: the savories, the boards of cheeses and sausages (from $ 12), sausage (€4) moelas (€3,5) and pataniscas (€5,5) or jerking off of cod (€6,50) always available connect well with the wine cellar. The privilege is granted to the Douro, but there is also space along the wall in which they announce the nectars, for the Alentejo, the Dão, Setúbal, Bairrada and Green.
The hams, the Spanish people, exposed at the entrance announce that this house of personality, rustic, which bet on cooking simple ingredients of good fiber. In addition to the various cuts of meat, the grill transforms other ingredients into dishes filled: cod in various confections (from $ 12,5), tuna (€16), which leads to the Port of the plane, coming from the islands to, in Vaccarum, turn into a juicy loaf, prepared on the grill. – and the salmon (€11) complete the offer.
The stars of the house are presented in the form of a Post, steak in the frying pan (€12); skewered to the Vaccarum (€26); rump Steak Black Angus (€16,50); Tomahawk (€49/2 Pax), T-Bone (€43/2 Pax) and meat with maturity of 45 days (€48/2 Pax) and all pass all by the grill.
There is still space for the Francesinha (from $ 9), a vegetarian dish (€7,50) and, for the little ones, never disappoint the traditional steak with potatoes or rice and drink as a children’s menu (€9). For the last, the best: the crème caramel is their specialty in desserts where stands out the Cheese Cake (both €3,50).
For the future is the promise to open the large terrace that, on the back, promises to refresh the hottest days.
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