Perched on the scenic south bank of the Douro River, Porto’s newest neighbourhood seamlessly blends history, gastronomy and the allure of Portuguese culture. Even if you’ve already been to Porto, you'll find plenty more to discover in the WOW (world of wine) district, with around 540,000 square feet (50,000sqm) of redeveloped old port cellars, still distinguishable by their red-tiled roofs.
Click or scroll through our gallery to discover what this brand-new foodie hub in Porto, Portugal has to offer…
From its vantage point on the hillside of Vila Nova de Gaia, the WOW district gives visitors the chance to soak up breathtaking views of the landmark Dom Luís I Bridge while immersing themselves in the world of Portuguese food and drink, sampling classic dishes and the best produce that showcases the region's gastronomic prowess. A network of dazzling new immersive centres, renovated old buildings and interconnected open-air squares make this a great way to spend a few days in Porto.
There are seven distinct museums, ranging from food production and modern design to local and ancient history – including Planet Cork, The Bridge Collection of historic drinking vessels, the Pink Palace rosé wine experience and The Chocolate Story. The restaurants and museums are interconnected: traditional Portuguese fare is served next to the history museum, vegetarian food is on offer next to Planet Cork, and smart modern cuisine is found above the design shops and contemporary art space.
There’s something for every taste and preference. Sample the freshest fish and seafood in the modern dining room of the Golden Catch, or try some of Porto’s legendary comfort food such as francesinha or bacalhau (more on that later) under the vaulted ceiling and stone arch snugs of T&C (pictured). For a lovely, light lunch, head to fantastic plant-focused spot Root & Vine, which serves inventive takes on everything from bao buns to poke bowls.
Portugal boasts a rich culinary heritage with world-famous dishes that are just as likely to be served in high-end restaurants as rustic cafés and street food vendors. Bacalhau, or salted cod, is a quintessential ingredient prepared in various ways from crispy deep-fried fritters to stews and simple cold salads. Cornbread, known as broa, complements many meals. Mackerel is often grilled or served in a rich tomato sauce, celebrating the country's abundant seafood, while tripas à moda do Porto is a traditional Porto dish featuring stewed tripe, beans and sausages. Another menu staple is octopus, commonly grilled for the dish Polvo à Lagareiro, laden with olive oil and garlic.
And, of course, there is the globally famous pastel de nata (or pastel de Belém): a sweet egg custard tart served in shatteringly crisp pastry and often dusted with cinnamon. People queue down the street for the most highly sought-after vendors, but every café and bakery will sell them; enjoy them with a short, strong coffee, and as often as you can!
The francesinha is a hearty and indulgent sandwich that has evolved into a national gastronomic treasure. Its history dates back to the 1960s when a French-inspired croque-monsieur met Portuguese ingredients, resulting in the birth of this dish. Translated as 'little Frenchie' in English, the francesinha has become a culinary sensation not only in Porto but throughout Portugal. Its popularity has transcended regional boundaries, earning it a place on menus across the country as a beloved comfort food.
At its core, the francesinha is a sandwich filled with layers of cured meats, such as linguiça, fresh sausage, steak and ham, topped with a gooey layer of melted cheese and then all smothered in a rich tomato and beer sauce. Locals will say it must be crowned with a perfectly fried egg and served with the crunchiest matchstick fries imaginable. This carb-heavy comfort food is both savoury and spicy, and perfect for the day after some heavy wine sampling.
Bacalhau, or salted codfish, is a cornerstone of Portuguese culinary heritage, boasting a rich history, unparalleled taste and enduring popularity. With origins tracing back to the Age of Discovery in the 15th century, salted cod was a crucial, non-perishable protein source for Portuguese sailors during lengthy sea voyages. Over time, this preservation method became intertwined with the nation's cuisine, leading to the creation of myriad bacalhau dishes.
The versatility of bacalhau is a testament to its acclaim, with countless recipes ranging from bacalhau à brás to bacalhau à gomes de sá. Made in kitchens across Portugal and a favourite at festive occasions, bacalhau à brás combines flakes of salted codfish with golden fried onions, garlic and crunchy shoestring fried potatoes, all bound together with beaten egg, seasoned with parsley and pepper and topped with black olives.
Derived from the Portuguese word feijão, meaning beans, feijoada is essentially a bean stew born from poverty as a practical solution for using up the less desirable cuts of meat and offal. It nearly always uses black beans – native to Brazil and a culinary connection to the New World explored by the Portuguese – and slow-cooked cheap cuts of meat, like cheeks, ribs, ears, feet and tails, along with smoked and salted bacon, beef and sausages.
Every casa and restaurant will have its own recipe but it almost always involves garlic and paprika, producing a smoky, rich, meaty casserole that traditionally comes served with plain white rice, green kale and orange slices. Modern cooks may incorporate feijoada into other culinary creations, like empanadas. At WOW's traditional Portuguese restaurant T&C, they offer a vegetarian version (pictured) with mushrooms and cabbage, and a seafood variation using clams, mussels and prawns. However you try it, it’s a classic Sunday dish that should not be missed.
Hailing from nearby Aveiro, Ricardo Costa is a rising star in Portuguese gastronomy, known for reimagining classic recipes with a modern twist. Mira Mira, the playful younger sibling to Costa’s two-starred restaurant at The Yeatman Hotel, features a Scandi-inspired dining room and a terrace overlooking the Douro River and Porto’s skyline. Guests can enjoy a sunset drink or start the nine-course tasting menu with Costa’s creative appetisers, such as Bola de Berlim (a bao pastry ball with cuttlefish and hollandaise) and his unique take on fish and chips; a crunchy potato disc with wasabi mayo and cod liver snow.
Mira Mira offers two tasting menus (including vegetarian), an à la carte option and a wine selection celebrating small producers. The seafood-focused tasting highlights Porto's coastal larder, with spider crab wrapped in fermented cucumber, glazed Portuguese ray and langoustine in a dashi broth. The fourth course, Pao Caseiro, is a standout house-made bread served with butter and olive oil. The latter half of the menu includes elevated traditional dishes like bacalhau, feijoada with shrimp and chorizo oil, and seared venison with beetroot and raspberry. Exceptional desserts, such as a playful Portuguese tart, are topped off with a memorable herbal tea infusion created by the chef.
With so much to take in, the Wine Experience is the perfect opener to exploring the cultural district, aimed at everyone ranging from enthusiastic amateurs to experienced wine buffs. As part of a mission to demystify wine, visitors are taken on a tour through interactive installations explaining how the mix of soil, climate, grape varieties and process combines to make each bottle (and, as they teach you, each glass) of wine unique.
While there’s an impressive amount of expertise on display, each section has enough immersive elements to make it fun, with oversized sculptures showing the interior of a grape, a paved street filled with model houses dedicated to the different wine regions (pictured) and a quiz that matches your personality to a Portuguese wine. All the senses are engaged particularly smell in a room of scent-filled glass cloches, plus a mind-boggling white jellybean taste test. Best of all, the museum ends with a beginners' tasting session where friendly staff break down the basics of what to look for, common flavour profiles and visual clues.
For those wanting to deepen their knowledge further, there's a fantastic wine school based within the WOW district. Based in the old Taylor Port building, the 90-minute introductory course covers how to differentiate between different Portuguese wines, how to pair them with dishes and snacks, how to read the labels and what the different classifications mean. Suitable for curious connoisseurs and even professionals, courses can be customised to include visits to the farms of wine producers in the region or even gain accreditation with the renowned Wine & Spirit Education Trust (WSET).
If school was never your thing, there are some really fun experiences to be had within WOW. Celebrating the joy of pink wine with an educational twist, each room of Pink Palace covers a different region or aspect of rosé winemaking, paired with playful installations that make for memorable Insta-worthy pictures. From optical illusion room sets that turn the room upside down to the hot pink ball pit, this is a fun way to spend an hour or two. The ticket price includes a tasting of five different rosés, the pale AIX Gran Vin de Provence and the iconic (if retro) Mateus Rosé, finishing with the thoroughly modern Croft Pink Rosé Port.
Perched at the very top of the hill, just above the WOW district, stands The Yeatman. Despite its traditional look, it was built in 2010, putting food and wine at the very heart of its offering. Its name comes from one of the original Port families (Taylor, Fladgate and Yeatman) and the hotel is built for wine lovers. All 109 river-facing rooms are sponsored by a different Portuguese wine producer, with regional handicrafts on display and integrated into the objects and books that decorate the room. A few of the rooms are even furnished with bespoke beds made from old barrels.
The hotel offers a range of fantastic cafés, bars, a wine shop and fine-dining restaurants with proud relationships with the best producers in the region. It's home to Ricardo Costa's two-Michelin-starred flagship restaurant, sunset wine parties are held on one of the many terraces and, at Christmas, there are festive wine dinners and tastings in the plush event spaces. There's even a wine spa with treatments including grape facials, massages using ingredients from the vine and a red wine bath in a wooden barrel hot tub with views of Porto.
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