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Gruta in Porto has a renewed menu, with the kitchen now led by chef Carol Giand, who has been part of the project since 2023.
The restaurant keeps an intimate, romantic atmosphere and can accommodate small groups, though most dinner tables were couples.
Gruta continues to focus on fish and seafood, with no meat dishes and a few vegetarian-leaning options.
The couvert includes focaccia and Brazilian biscoito de polvilho.
Oysters remain on the menu, served with shallot vinaigrette.
Standout starters include scallop with tucupi and tangerine, corvina crudo, and garlic-and-chili gambas on cashew cream.
New main dishes include pumpkin with beetroot and Azores cheese, and grilled wild corvina with açai sauce and beurre blanc.
The banana moqueca is still one of the familiar signature dishes.
The mandioca, coconut and cheese dessert is highlighted for its sweet-and-salty Brazilian flavors.
The meal is praised as excellent value at about 50 euros per person.

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