Manna Porto

Those who know say that the best pancakes in Porto is at Manna Porto. For breakfast, lunch or snack, this is the place to go when the idea is to get away from the hustle and bustle and enjoy good food. The dishes are vegetarian, the wine is natural, and the coffee is of quality.

They are fans of upcycling. They stamp the old flyers from the theaters in Porto with the restaurant’s contact card to avoid producing new ones. From one-liter oatmeal drink packets they make bases for transporting take-away cups, and from broken ceramic pieces we make plant pots.

They are also a yoga school and are always open to events that combine food and wellness.

Sustainability Criteria reported ⬇️

✅LED lighting

✅Water-saving system installed

✅They recycle

✅Composting

✅Use eco-friendly detergents

✅Use sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)

✅Provide tap water

✅Invoice/receipt printing is optional

✅All employees have an employment contract

✅Leftovers are reused for projects like Too Good To Go or Phenix(at times near the closing of the establishment) or Refood and Utopia Verde – OR they don’t because they work in such a way that they don’t have leftovers

✅ Use tableware and utensils (cutlery) produced in Portugal

✅The napkins are made of fabric

✅Straws are made of stainless steel, bamboo or perishable material (ex. pasta) and only offered after customer’s request.

✅Take-away packaging is made of biodegradable material

✅Encourage the customers to bring their take-away package

✅Do not add unsolicited items(e.g. napkins, chopsticks, sauces)

✅Make the most of ingredients, including animals (shells, branches, bones, bones, bones, and bones to make broth or new dishes)

✅More than 50% of food ingredients are organic

✅More than 50% of products are domestic

✅Work with local producers and when these products do not exist locally they seek fair trade(e.g. coffee, chocolate, tea, etc.)

✅Weekly, they use traditional cooking techniques, such as fermenting and smoking

✅The packaging and preservation of the food are done using reusable utensils (ex. Tupperware, jars, etc)

✅The menu changes at least every season, made with seasonal products

✅There are at least 3 vegetarian/vegan main course options(balanced options – no mixed salad, for example.)

✅There are at least 2 vegetarian/vegan options in the entrees

✅There is at least 1 vegan option for dessert(not just fruit)

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