To complement the good food, Palatu has a nice and relaxed environment and a modern and well-decorated place that contrasts with the old building in which it is located, but that matches the vitality felt in the area of Braga’s Cathedral.
Quando começar a ferver, reduza para lume brando e coza cerca de 10 a 12 minutos. And, besides, on the menu there are also different kinds of rice, which should be previously ordered and include the yummy ‘arroz de bacalhau’, ‘arroz de lavagante’ and ‘arroz de camarão’.Īt this restaurant, there are plenty of options to spend some good moments around the table. Adicione o polvo e o arroz temperado com um pouco de sal e pimenta, mexa e deite a água da cozedura (água suficiente para cobrir totalmente o arroz e o polvo). or even a small meal in itself, is the salada de polvo ou lulas ( squid or. Among its specialties are ‘bacalhau à Braga’, ‘filetes de polvo’ with ‘arroz de grelos’, ‘bife à portuguesa’ and ‘francesinha’. If one orders the typical dish of arroz de marisco ( rice with seafood ) or. The most ordered tapas are ‘polvo à galega’, ‘alheira de caça com grelos’, ‘pimentos padrão’, ‘folhado de queijo e tomate’, ‘tapa mista’, ‘revoltos’, among other delicious choices.īut those who prefer a more substantial meal are not left out, since Palatu also serves some of Northern Portugal’s greatest recipes. Afonso Henriques, Palatu is therefore a great restaurant to visit with friends and talk, while having a drink and snacking on some delicacies. Located in the surroundings of Braga’s Cathedral, in rua D. With time, the restaurant evolved and, besides tapas – that are still the star of the establishment – are now served typical Portuguese dishes. W hen José Pinto opened his own business in 2006, he wanted to bring to Braga a concept of food a little different from usual, by serving tapas inspired in Spanish cuisine and in the delicacies he tasted during his travels around the world.