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Terça-feira 19:00 - 23:00 Quarta-feira 19:00 - 23:00 Quinta-feira 19:00 - 23:00 Sexta-feira 12:00 - 15:00 19:00 - 23:00 Sábado 12:00 - 15:00 19:00 - 23:00

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Venn Canteen

Name: Venn Canteen
Address: Rua Fernandes Tomás 345, Porto, 4000-216, PT
Telephone: +351220140899

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Informações para nos contactar, mapa e direções, formulário para nos contactar, horário de funcionamento, serviços, classificações, fotos, vídeos e anúncios de Venn Canteen, Restaurante, Rua Fernandes Tomás 345, Porto.

11/10/2026

CUSCOS · BARBELA · PURPLE SWEET POTATO

Key moment one on the early autumn menu.

Cuscos are Portugal’s couscous. Couscous came from North Africa and was sold in the streets of Lisbon in the 1500s; in Trás-os-Montes it never went away. Ours are made by hand by Ivone Gomes in Travanca, Vinhais, one of the few women who still keep the tradition. Warm salted water is flicked over flour a few drops at a time, then rolled between the palms, always the same way, until it breaks into small uneven grains. Steamed in a cuscuzeira, dried in the sun.

They reach us through Filipa at Azenha Do Pombal , who buys straight from small producers and has been bringing us Trás-os-Montes since we opened. Here they go inside Monika’s dumplings, her mum’s Christmas dough, made with barbela and khorasan. Barbela is the old wheat of Bragança, on Slow Food International’s Ark of Taste, and the one cuscos were made from. Inside, purple sweet potato and cuscos.

CUSCOS · BARBELA · BATATA-DOCE ROXA

Primeiro momento-chave do menu outono nascente.

Os cuscos são o cuscuz português. O cuscuz chegou do Norte de África e no século XVI vendia-se nas ruas de Lisboa; em Trás-os-Montes nunca desapareceu. Os nossos são feitos à mão pela Ivone Gomes, em Travanca, Vinhais, uma das poucas mulheres que ainda mantêm a tradição. A farinha é borrifada com água morna e sal, pinga a pinga, e enrolada entre as palmas das mãos, sempre para o mesmo lado, até ganhar grão. Vão ao v***r na cuscuzeira e secam ao sol.

Chegam-nos pela Filipa, da Azenha Do Pombal , que compra diretamente a pequenos produtores e nos traz Trás-os-Montes desde que abrimos. Aqui vão dentro dos dumplings da Monika. A massa, receita de Natal da mãe dela, leva barbela e khorasan. O barbela é o trigo antigo de Bragança, na Arca do Gosto do Slow Food International , e era com ele que se faziam os cuscos. O recheio é batata-doce roxa e cuscos.

Neste prato | On this plate: Ivone Gomes, Moagem Loreto , Corotos Living Lab , The Landscape Farm , Formiga Gloriosa , Sweet Green 🌿

📸 Paula Yubero · Ivone Gomes, Travanca, via Azenha Do Pombal · Montesinho: Miguel Vieira, CC BY 2.0

29/09/2026

GRASS PEA FALAFEL · TOMATO WATER · BLACK SESAME 🍅🍅🍅

Interlude one, the first plate of the summer menu.

Grass pea is chícharo, an old Portuguese pulse that hardly anyone cooks now. It sits somewhere between a chickpea and a lupin bean, soft and mild, and it takes spice well. It copes with dry, poor ground, and like every pulse it puts nitrogen back into the soil. Ours comes from The Landscape Farm , a small certified organic farm near Santarém. Their olive oil, sun-dried tomatoes and dried figs are in our kitchen too. We shape the chícharo into falafel.

Underneath is tomato water. Coração de boi tomatoes from Sr José at H2douro , picked at the top of their season and pressed into a clear water full of their own umami. The clear vegetal water was an idea from . The pulp left from pressing goes into a fermented red currant and tomato chutney with ginger.

Tahini mayonnaise with black and white sesame for a little bitterness. Fennel and flowers to finish.

Growers on this plate: The Landscape Farm , H2douro , Sweet Green , Formiga Gloriosa 🌿

📸 Paula Yubero
🎥

01/09/2026

Four radishes for VENN in the We’re Smart Green Guide We’re Smart Green Guide. 🫜🫜🫜🫜

There is plenty in their write-up that we are grateful for, particularly what they say about Monika Błoch and her fantastic team. But two things stayed with us…

The nod to our producers. Not simply the ingredients, but the relationships behind them and the part those relationships play in what ends up on the plate. That matters to us because sourcing is not something that happens after a dish is conceived. More often, it is where the dish begins.

And they noticed the other work: keeping a small independent restaurant going. Cooking is the visible part. Behind it are the less visible decisions about what to buy, what to pay, what to charge, what to waste, and how to make all of those things coexist in a 20 something seat restaurant.

For a guide concerned with vegetables to look beyond the plate and see some of that system means a great deal!

Muito Obrigada 💚✨

📸 Paula Yubero

15/07/2026

☀️ summer, and the plate turns loud. heirloom tomatoes, wild leaves, stone fruit, elderflower. the whole palette, at once. all at the height of the season

introducing our early summer table below

interlude one · millet couscous · salt-aged beetroot · blackberry

key moment one · oat & garlic cream · portobello · gremolata

interlude two · chickling vetch falafel · tomato water · black sesame

key moment two · lasagnette · acorn & khorasan · ‚nduja’

interlude three · fried wild leaves · alt-‚choc’ mole · lime

key moment three · fried rice · charred aubergine · kimchi ice cream

desserts

alt-‚choc’ tarte · miso ice cream · popcorn

fig leaf panna cotta · poached fruit · pine nuts

sweet knedel · stone fruit · elderflower

menu link in bio.

📸

07/07/2026

Three stars in our first standard assessment from The Sustainable Restaurant Association ⭐⭐⭐

We firmly stand behind the belief that restaurants tend to take more than they give back, from land, from growers, from the people doing the work, and most of that cost never reaches the accounts. Lost to external environments.

venn exists to test whether a restaurant can carry those costs properly and still work as a business. This standard checks exactly that, which is why we took it.

Seventy-two cents of every euro we spend on ingredients goes directly to farms we know first-hand 🥕

The goal is that every invoice line ties back to a named producer we personally know. Twenty-six of them at last count, each assessed before we buy.

It is also how an older Portuguese table comes back and we explore a forgotten and ignored side of Iberian gastronomy: acorn flour, Barbela wheat, chícharo, cuscos transmontanos 🌾

None of this makes us better than anyone. It makes the case that a restaurant like this is possible. We set out to build a place answerable to more than food, and a kitchen led by Monika Błoch that turns that question into culinary works of art.

A huge thanks to our growers, our partners, our wonderful team, and everyone who takes a seat at our tables! 💚

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24/06/2026

LEEKS · ASPARAGUS · BUCKWHEAT 🌱

Interlude one, the course that opens our spring menu. The dish where the leek, usually a background note, becomes the whole point.

It reached us through , our Turkish colleague. A friend of hers once served sour leeks at a pop-up here: whole leeks braised slowly in lemon, white pepper and the dill and herb stalks left over from the day. We kept the idea, and we keep the waste close to none.

Underneath, an oat cream seasoned with kala namak, a sulphuric salt that lends a quiet, egg-like softness, with turmeric for colour. The acidity stays bright without turning sharp. Puffed buckwheat for crunch. On top, green asparagus, swiss chard, nasturtium and tradescantia, dressed in a vinaigrette made from saved banana skins.

Common rue to finish, a wild flavor somewhere between tarragon and orange.

🪴A few notes from the garden. Asparagus is Portugal’s quiet announcement of spring, the espargos that push up after the first warm rains.
Tradescantia is the trailing plant most people only know from a windowsill, rarely thought of as food, its flowers opening for a single morning and gone by noon; here its young leaves bring a crisp, wild green bite.
And arruda, common rue, has hung in Portuguese doorways for generations to turn away the evil eye. Here it simply opens the meal.

Sour, green, gently bitter, alive.

📸

16/05/2026

procuramos outro elemento da nossa equipa.
é uma função híbrida entre cozinha e sala.
cozinhar numa partida, levar pratos à mesa e explicá-los aos clientes.

a lidera. a é a sua segunda. procuramos a terceira pessoa da brigada fixa, numa cozinha de cinco no total.

detalhes da função, requisitos e benefícios no site.
cv + uma breve nota → link na bio.

🌿

we’re hiring another member of our kitchen team.
This is a hybrid kitchen + floor role.
cook on a section, bring dishes to the table and talk guests through them.

leads. is her second. we’re looking for the third person in the core brigade, five in the kitchen overall.

role details, requirements and benefits on the site.
cv + a short note → link in bio.

📸

27/04/2026

🌸
Bring your mum to lunch this Sunday. Hers is on us!

For the years of packed lunches and patched-up knees. For the phone calls answered at odd hours. For the advice you did not want and later realised you needed. For all the small, unglamorous, unending ways she has been there.

A few hours where the fuss is, finally, about her.

Bookings via link in bio.
🌷

Tragam a mãe a almoçar este domingo. A dela é por nossa conta.

Pelos lanches feitos à pressa e pelos joelhos esfolados. Pelas chamadas atendidas a horas estranhas. Pelos conselhos que não queriam ouvir e que, mais tarde, perceberam que faziam falta. Por todas as formas pequenas, pouco glamorosas e sem fim em que ela esteve sempre lá.

Umas horas em que, por uma vez, a atenção toda é para ela.

Reservas pelo link na bio.
🌼

Graphics

28/03/2026

two ways to end the meal or begin one?? 🫣

panacotta
coconut · hibiscus syrup · white corn cookie
we replaced heavy cream with pea protein and coconut cream and honestly it just works. the whole thing wobbles its way into a tangy hibiscus pool. the hibiscus cream on top? born from a mistake, stayed because it was a good one. oxalis for a little sharpness, cornflower because the plate needed that pop of blue.

we like this with Luiza - a sparkling rosé from 🍷or hibiscus heavy 0% aperitif 🌺

porter cake
alt-‘choc’ · coffee syrup · meringue
no chocolate in sight. we used THIC from and porter b**r to make a cake that’s moist and fruity and gently warm. coffee syrup roasted by our friends . everything hiding under a cloud of italian meringue. it’s giving us serious s’more energy 🔥

To pair - desfarrapo from is our go-to here. 🍊 orange w**e with stone fruit and a bit of grip that meets the roasted bitter-sweet thing head on. not drinking? red. forest floor, dark berries, umami.

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07/03/2026

Pasta is comfort food in almost every language, so it had to appear on our winter menu.

This version is made with khorasan wheat (often known as kamut), an ancient grain with a naturally sweet, nutty flavour. Interestingly, it shares some of the same notes as acorn, which gave us the idea to bring the two together in one dough.

Khorasan is one of many heritage grains helping diversify cereal crops beyond modern monocultures.

The pasta sits in a light broth made from the soaking water of Atlantic nori, bringing depth and umami to the plate. On top we pipe a cream of parsnip, macadamia and burnt garlic, adding warmth and sweetness.

To break the richness we add the seaweed in tempura form, and finish with a little chilli oil for lift.

Warm and umami-rich; the first anchor of our 4 and 6 course tasting menu.

🍷 Pairing notes:
**es Fernão Pires for crisp citrus and minerality, or Desfarrapo for a deeper, textured match with the broth and chilli oil.

Non-alcoholic pairings lean into freshness and lift with Effervescent

As always, the use of acorn flour means that a percentage of this dish’s revenue is donated to .associacao to support the project, a citizen science initiative that maps and protects large native trees in Portugal.

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Endereço

Rua Fernandes Tomás 345
Porto
4000-216

Horário de Funcionamento

Terça-feira	19:00 - 23:00
Quarta-feira	19:00 - 23:00
Quinta-feira	19:00 - 23:00
Sexta-feira	12:00 - 15:00
	19:00 - 23:00
Sábado	12:00 - 15:00
	19:00 - 23:00

Telefone

+351220140899

Website

facebook.com

Notificações

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