Venn Canteen

Venn Canteen 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.

🌸Bring your mum to lunch this Sunday. Hers is on us!For the years of packed lunches and patched-up knees. For the phone ...
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

two ways to end the meal or begin one?? 🫣panacottacoconut · hibiscus syrup · white corn cookiewe replaced heavy cream wi...
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 beer 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 wine 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.







📸

Pasta is comfort food in almost every language, so it had to appear on our winter menu. This version is made with khoras...
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:
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.

📸





🇬🇧 In Poland, Fat Thursday beats Valentine’s Day, Easter, and Christmas combined. The Thursday before Carnival, the rule...
10/02/2026

🇬🇧 In Poland, Fat Thursday beats Valentine’s Day, Easter, and Christmas combined. The Thursday before Carnival, the rule is simple: eat as many pączki as you can. A pączek (pohn-check) is a cloud of fried dough filled with something worth dreaming about — sweet or savoury. We call them filled dreams.

This Thursday, we’re celebrating at Venn.

Savoury
— Nettle & almond sour cream, chives
— Onion & thyme jam, brewer’s yeast dust

Sweet
— Praline & caramelised icing sugar
— Fig & rose jam, orange & tangerine powder

Lunch at Venn or takeaway.

🇵🇹 Conhecem a bola de berlim, os sonhos recheados — a Polónia tem a sua versão e chama-se pączek. Desta vez os sonhos são mesmo recheados: doces ou salgados, e todos à espera de vocês na quinta-feira. Na Quinta-feira Gorda, a quinta antes do Carnaval, a regra é comer o máximo possível.

Almoço ou para levar. 12.02

🇵🇱 Tłusty Czwartek w Porto — tak, serio. Słodkie i wytrawne. Przychodźcie po swojego pączka w czwartek do Venn.

Poster


 
 
 


🇬🇧In Poland, Fat Thursday beats Valentine’s Day, Easter, and Christmas combined. The Thursday before Carnival, the rule ...
10/02/2026

🇬🇧In Poland, Fat Thursday beats Valentine’s Day, Easter, and Christmas combined. The Thursday before Carnival, the rule is simple: eat as many pączki as you can. A pączek (pohn-check) is a cloud of fried dough filled with something worth dreaming about — sweet or savoury. We call them filled dreams.

This Thursday, we’re celebrating at Venn.

Savoury
— Nettle & almond sour cream, chives
— Onion & thyme jam, brewer’s yeast dust

Sweet
— Praline & caramelised icing sugar
— Fig & rose jam, orange & tangerine powder

Lunch at Venn or takeaway.

🇵🇹 Conhecem a bola de berlim, os sonhos recheados — a Polónia tem a sua versão e chama-se pączek. Desta vez os sonhos são mesmo recheados: doces ou salgados, e todos à espera de vocês na quinta-feira. Na Quinta-feira Gorda, a quinta antes do Carnaval, a regra é comer o máximo possível.

Almoço ou para levar.

🇵🇱 Tłusty Czwartek w Porto — tak, serio. Słodkie i wytrawne. Przychodźcie po swojego pączka w czwartek do Venn.

Poster





TOM KHA 🌿🥥🍄One of Monika’s favourite soups, and hence it finds it’s way onto our winter menu.Neither Polish nor Portugue...
08/02/2026

TOM KHA 🌿🥥🍄

One of Monika’s favourite soups, and hence it finds it’s way onto our winter menu.
Neither Polish nor Portuguese, but deeply comforting.

Our take begins with a coconut and lemongrass broth, lifted with lemon verbena and fresh lime acidity.
A medley of mushrooms (eryngii, shiitake, oyster, cremini) brings the depth. 🍄‍🟫

The dumplings are made from lightly fermented rice from and white corn, giving a gentle bite, somewhere between soft and springy.

Pickles shift with the week and appear as little flowers, floating through the broth like small bursts of sweetness and tang.
Tradescantia from leaves add a crisp wild green crunch at the end, fresh and unexpected.

Warm, aromatic, quietly complex, the final stop on our tasting menus.

🍷 Pairing notes:
wine pèt-nat for lift and citrusy freshness, or for a mineral edge against the coconut broth.

Non-alcoholic pairings lean into the berries and floral: Red or Shades of Red 0% aperitif by







📸

Knedle are potato dumplings found across Central and Eastern Europe.Usually with sweeter filling, these dumplings are fi...
29/12/2025

Knedle are potato dumplings found across Central and Eastern Europe.

Usually with sweeter filling, these dumplings are filled with black trumpet mushrooms, deepened with a hint of powdered porcini. They rest on a poppy seed bed imitating a forest floor, scattered with white sesame, while a black trumpet mushroom ice cream melts slowly into the plate - imparting a earthy cold balance.

A light foam made from boiled lemon peels - gently sweetened and touched with smoke from burnt ash of various kitchen scraps adds aroma rather than acidity. Pickled mushrooms shift with the season and harvest as always.

Both sweet and savoury.
A familiar form that echoes a forest; rich, earthy, alive!

🍷 Pairing notes:
Meia Praia for softness and red fruit, or Vo**ur for lift and herbal freshness.

Non-alcoholic pairings lean into the berries and floral- Red or Shades of Red 0% aperitif by

📸





ALT-CHOC PUDDING 🍫✨A dessert shaped by a large dose of nostalgia and remade with circularity in mind.In Poland, chocolat...
06/12/2025

ALT-CHOC PUDDING 🍫✨

A dessert shaped by a large dose of nostalgia and remade with circularity in mind.

In Poland, chocolate pudding is a time honoured winter ritual; eaten warm, just before bed, the kind of sweetness that settles the day. This version by keeps true to that feeling, but everything else is reimagined.

We use THIC (This Isn’t Chocolate) from - a cacao-free chocolate made from upcycled ingredients with a radically smaller footprint. A little muscovado sugar deepens the flavour and brings that slow, lingering finish you expect from actual chocolate.

The pudding rests in a broth of roasted hōjicha tea sourced from giving a toasty, almost smoky backbone.
On top: a house-made hazelnut praline cream and our own hazelnut shortbread crisps, shaped like tiny forget-me-nots (myositis), our chef’s favourite flower.🪻

It’s our reimagined take but somehow still familiar, and full of nostalgia. ✨
A bowl of warmth for those colder nights.

📸



FIGO-DA-ÍNDIA🌵On our current dinner menu - we’re working with both the pad and the fruit of the figo-da-índia cactus, so...
15/11/2025

FIGO-DA-ÍNDIA🌵

On our current dinner menu - we’re working with both the pad and the fruit of the figo-da-índia cactus, sourced from at Herdade da Azinheira, just outside Évora, in the dry montado landscape where this plant thrives.

The savoury moment: Nopal.

The young cactus pad is simmered in a broth of herb stems, then breaded like a schnitzel and fried until crisp. Underneath sits a white-corn purée scented with pink and white pepper. On top, a bright chayote slaw with blossoms, pickled piri-piri, red onion and cold-pressed parsley oil. Crunchy, lemony and deeply green.

The sweet moment: Prickly Pear Popsicle/Picolé.

Prickly pear blended with condensed coconut milk and chamoy, frozen into a soft fruity bar and finished with citrus and a whisper of salt. A small, joyful expression of the fruit of this same plant but this time floral, cold and sun-sweet.

One cactus, two very different moods.
From warm and savoury to cool and bright.

📸










MILHO PAINÇO | MILLET 🌾💛papas de milho-painço · levedura de cerveja tostada · compota de cebola e maçã · picles de mosta...
04/11/2025

MILHO PAINÇO | MILLET 🌾💛

papas de milho-painço · levedura de cerveja tostada · compota de cebola e maçã · picles de mostarda · cracker de milho-painço · ervas frescas

millet porridge · toasted brewer’s yeast · onion & apple relish · pickled mustard · millet cracker · fresh herbs

Long before corn arrived from the New World, the fields of northern Portugal were planted with another grain; millet!
An ancient cereal, slightly sweet and resilient, it once fed Bronze-Age communities long before corn and wheat reshaped the landscape.

Here, we bring it back to life in a creamy porridge lifted by the savoury depth of toasted brewer’s yeast.

Tiny drops of onion-and-apple relish add warmth and brightness made with Porta da Loja, a little-known Portuguese variety once stored behind doors to scent old village shops.
Pickled mustard seeds lend acidity and bite, and a delicate millet cracker rests on top; a crisp veil hiding a soft, savoury and comforting heart.

Each plate is finished with edible petals and herbs from our local growers 🌿✨

You will find this dish in our 3 or 4 course autumn tasting menu.

📸

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

Notificações

Seja o primeiro a receber as novidades e deixe-nos enviar-lhe um email quando Venn Canteen publica notícias e promoções. O seu endereço de email não será utilizado para qualquer outro propósito, e pode cancelar a subscrição a qualquer momento.

Entre Em Contato Com O Negócio

Envie uma mensagem para Venn Canteen:

Compartilhar

Categoria