Qual é o 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

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Venn Canteen

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

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.

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.

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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.

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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.

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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 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.

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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:
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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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

       

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

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

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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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