Cod with Fragola and Samphire Is One of the Highlights of the New Menu at Blss U

Source: New in Porto

Blss U, located in Porto’s historic center, continues to challenge the traditional concepts of dining. Inspired by the seven deadly sins – gluttony, greed, lust, wrath, envy, sloth, and pride – the gastro club opens its doors to bold gastronomic experiences, blending socializing, music, and signature cuisine. Since opening in September of last year, the space has quickly won over the public, becoming a meeting point for those looking to dine, drink, and have fun all at once.

Leading this creativity is Chef Xavier Oliveira, voted Best Chef of 2024 at the NiP awards. At just 30 years old, Xavier has built a career defined by boldness and a desire to reinvent national gastronomy. Born in Santa Maria da Feira, he began studying at the Hospitality and Tourism School in his hometown and interned at luxury chains such as the Grande Real Eulália Resort & Hotel Spa and the Tróia Design Hotel. “Both were great places for my first experiences. We’re talking about major chains with different gastronomic concepts, which helped me grow as a professional,” the chef explains.

Without any family roots in the kitchen, Xavier entered the restaurant world out of pure curiosity and a rebellious spirit. “I was always a good student, but I could never stand being stuck between four walls for long. I had friends who followed this path, and I was fascinated by the unusual lifestyle they had,” he recalls.

After working on several projects, the chef embraced the challenge of Sé Catedral Hotel and opened Blss U, combining a lively atmosphere, carefully selected music, and dishes that mix Portuguese tradition with global flavors.

The space is divided into two areas: the bar, dynamic and vibrant, perfect for dancing or having a drink, and the dining room, more comfortable but equally engaging. Music and social interaction are essential components of the experience, reflecting the chef’s philosophy that gastronomy should be lived as a moment of pleasure and sharing.

Although summer is almost coming to an end, Xavier now presents the new Blss U menu, designed for longer, warmer days while maintaining the provocative and original touch that defines the space. Starters include fresh and creative options: carrot and pennyroyal cream with shrimp skewer (€8), codfish pastry with tomato and chutney (€9), and mushroom and truffle samosas (€9).

For those who enjoy oriental influences, there are prawn baos with sunomono, peanuts, and togaroshi (€14) and Korean fried chicken (€14). Fans of national flavors will find pork rojão sandwiches (€10) and octopus croquettes with smoked pepper coulis (€12).

When it comes to salads, the chef bets on unexpected and refreshing combinations: watermelon, feta, and basil (€14); chicken, peach, and peanuts (€16); and the surprising Caesar salad, where shrimp replaces chicken (€16). Xavier comments: “We want to break paradigms and offer dishes that are as visually appealing as they are delicious. The salad is an invitation to try flavors you might not put together at home.”

In the main courses, highlights include the inverted spinach and ricotta lasagna (€18) for vegetarians and cod with fragola and samphire (€26) for fish lovers – a creation that blends tradition with innovation and promises to surprise the senses. Among the meat dishes, the menu features black pork cheeks with wild oven-baked rice and chives (€22) and the daring pork belly with chickpea curry and spiced basmati with dried fruits (€19). The Blssed Steak (€26) is the chef’s answer to the Portuguese passion for the classic prego, served with a fried egg and fries.

Desserts remain a unique experience. For those with a sweet tooth, Xavier suggests Gula “by the meter” (€7), a fusion of chocolate, caramel, and peanuts, or the black cheesecake with mascarpone and strawberries (€9). Portuguese classics are reinterpreted with creativity: papos de anjo with Caribbean salad (€8) and sponge cake with truffled brie cheese and tomato jam (€8). “Dessert is a moment of pleasure and provocation, but also of technique and detail. It’s where creativity is expressed without limits,” the chef adds.