O COMERCIAL is located in the most visited monument in the north of Portugal, Palácio da Bolsa, in the historical center of Porto, combines the elegance of the past with new trends.
A beautifully spacious and intimate space, full of refinement, with large windows facing the river Douro, from where you can see the pier of Gaia and the ancestral wine cellars of Oporto. It is the perfect frame for the new concept of “Portuguese Progressive Cuisine”.
The menu is based on traditional Portuguese cuisine adjusted to the new techniques and new products available in the market.
PALÁCIO DA BOLSA is considered one of the most beautiful buildings that Porto has and one of the richest in Portugal
Sendo um dos salões de visita da cidade onde se têm desenrolado os mais marcantes acontecimentos sociais, políticos e culturais ligados à vida citadina.
A sua construção foi fruto de um grande investimento e dedicação por parte dos mercadores portuenses que haviam perdido a Casa da Bolsa do Comércio e se viram obrigados a discutir os seus negócios ao ar livre, na rua dos ingleses.
A 6 de Outubro de 1842 foi lançada a primeira pedra do Palácio da Bolsa, que hoje podemos admirar.
Este edifício ostenta uma variedade de estilos, desde a severidade da arquitetura toscana e do neoclássico oitocentista, até aos primórdios policromáticos do Salão Árabe e com notórias influências do gosto neopalaciano inglês.
1 Glass of wine
(twesday to friday)
Flavoured olive oil
Black pudding crepe with goat cheese, apple caramelized and honey
Traditional game meat smoked sausage with turnip greens, olives and quail egg
Sardine bruschetta with goat cheese gratin, pumpkin sauce, espelette chilli ice cream
Tuna tartar with mango, cinnamon, sesame and ginger
Veal carpaccio with pesto sauce, truffle oil and parmesan cheese
Foie gras in the oven with drunk pear and moscatel sauce
Grilled scallops with diverted caviar, ratatouille and pumpkin/mascarpone ice cream
Soup of míscaros (mushrooms) with traditional crispy sausage
Onion soup with gratinated mountain cheese in bread toast
Asian noodles with vegetables, soya sauce and sweet pumpkin compote
Spicy spaghetti with herb mayonnaise, flamed shrimps, clams and quail egg
Carrot burger with apple and roast corn, mashed potatoes and sautéed vegetables
Spinach burger with raisins and pine nuts, olive and turnip greens risotto
Mushroom risotto and wild “cepes”
Strawberry risotto and shrimp
Dried tomato risotto with black olives and asparagus
Lamb risotto with brocoli and bacon
Grilled sea bass fillets with butter sauce and parsley with dehydrated olives
Salmon with cornbread crust, musseline of black pudding and saffron
Tuna steak with pistachio and poppy flower, porto wine onion and sautéed potatoes
Octopus with risotto, brocoli and bacon
Grilled scallops with shrimp risotto, salicornia and apricot
Codfish loin with sausage trilogy, crispy onion and chips mixed with spinach
Codfish loin with port wine onions, mountain cheese biscuit and dry fruits risotto
Duck leg confit with balsamic cream and chips mushrooms mixed
Lamb cooked in douro wine with onion served with corn bread mixed with tomato
Pork cheek confit with port wine sauce and mushrooms risotto
Fillet mignon with foie gras mousse and porto wine sauce, bacon and tomato cous cous
Veal cheek confit, moscatel wine sauce, black plums risotto and vegetables
Suspirrom with chocolat mousse and red fruits
Orange pie with strawberry confit and mandarin sorbet
Papos de anjo ( egg yolk with sugar sauce ) red fruits and passion fruit sorbet
Apple crumble portuguese style with grand marnier ice cream
Abade de Priscos pudding crispy ham and port wine ice cream
Caramel petit gâteau with vanilla cream and peanuts ice cream
Chocolate fondant with raspberry coulis and coffee ice cream
Seia (mountain cheese) with compote and dry fruits
Rua Ferreira Borges - Palácio da Bolsa
t. +351 918 838 649
From tuesday to saturday:
Lunch from 12:30 a.m. to 2:00 p.m. (last reservation)
From monday to saturday:
Dinner from 7:30 p.m. to 11:00 p.m.
If you have any questions, please do not hesitate to contact us: