Seven Deadly Sins and Provocative Dishes: That’s the New Blss.U Menu

Source: New in Porto

At Blss.U, the seven deadly sins remain the starting point for everything that reaches the table. Gluttony, lust, envy, sloth, or wrath are not just creative names, but guiding lines for the restaurant’s new menu in Porto’s historic center. The goal is to reinforce the venue’s identity, introduce new dishes, and adapt the concept to the colder months, without losing the provocative tone that marked its opening.

Blss.U opened in September 2024, integrated into the Sé Catedral Hotel, Tapestry Collection by Hilton, next to the monument of the same name, with the ambition of reviving the gastro club concept. From the start, it positioned itself as a hybrid space, focused on gastronomy, music, and a nighttime atmosphere, built on dark décor, theatrical accents, and a division between the bar and the dining room, which remain central elements of the experience.

The new menu arrives at a moment of team reorganization and project consolidation. Francisco Nogueira, Blss U’s new director, explains that the narrative of the seven sins continues to be the creative foundation of the menu, now with a more refined interpretation. “More than an aesthetic theme, this narrative works as an attitude toward food: pleasure without guilt, intensity, and provocation. The new menu is born from that conceptual base, but with a more mature and refined reading,” he explains.

The sharing logic remains. In the starters, several new items appear, designed to begin the meal in an informal way. The carrot cream with shrimp, scented with pennyroyal (8€), opens the Greed section. Next come proposals such as codfish cake with tomato and chutney (9€), mushroom and truffle samosas (9€), or octopus croquettes with smoked pepper coulis (12€). Among the shareable dishes, fusion cuisine references remain, such as shrimp baos with sunomono, peanuts, and togarashi (14€) and Korean fried chicken (14€). The rojão sandwich (10€) continues as a more traditionally inspired option.

The salads reinforce the focus on fresh and balanced combinations. The menu includes versions with watermelon, feta, and basil (14€), chicken, peach, and peanuts (16€), and the shrimp Caesar (16€), which replaces chicken with seafood protein.

In the main courses, there are new options for vegetarians as well as for those who prefer fish or meat. The inverted spinach and ricotta lasagna (18€) appears as a new vegetarian offering. In fish, braised cod with fregola and salicornia (26€) stands out, alongside Atlantic meagre and cuttlefish with xerém and pico de gallo. In meats, the black pork cheeks remain on the menu, now served with wild oven-baked rice (19€), while pork belly with chickpea curry and spiced basmati with dried fruits and nuts (19€) appears as a new addition. The Blssed Steak, a reinterpretation of the famous Portuguese prego with a fried egg and French fries, is also part of the menu.

According to Francisco Nogueira, the main challenge was avoiding repetition and elevating the concept. “The new menu doesn’t try to make an impact through shock. It surprises through technique and the way it revisits the concept with more depth while maintaining the provocative spirit,” he says. The influence of Portuguese cuisine remains present, crossed with international references, from Asia to Latin America.

Desserts reinforce the most indulgent side of the experience. One highlight is the Gluttony “by the meter” (7€), a dessert served in a continuous format and cut to the customer’s measure, who chooses how many centimeters they want to eat. The recipe combines chocolate, caramel, and peanuts and was designed for sharing or for those who don’t want to limit the portion. There are also proposals such as black cheesecake with mascarpone and strawberries (9€), papos de anjo with Caribbean salad (8€), and pão-de-ló with truffled brie and tomato jam (9€). The menu also includes churros with dulce de leche, brownies with salted caramel, and a selection of artisanal ice creams and sorbets.

Festivities: Valentine's Day & Carnival

In addition to the regular menu, Blss.U is betting on special menus designed for specific dates and moments. On February 14, the venue marks Valentine’s Day with a fixed menu for 55€ per person, which moves through several deadly sins from starter to dessert. The proposal includes shrimp bao and duck croquette as a starter, main courses such as meagre with salicornia bread soup, pork cheek with mashed potatoes and greens, or mushroom risotto, ending with a dessert inspired by lust and envy. The menu also includes drinks.

For Carnival, on February 16, Blss U presents a themed buffet for 20€ per person, designed for sharing and informal eating throughout the day. The selection includes cold and hot options, such as tapioca with sweet chili, queijo coalho with bacon, chicken coxinhas, breaded shrimp, lupin hummus, shrimp tartlets, and ceviche, as well as desserts like churros, brigadeiros, and quindim.

During the week, Monday through Friday, the lunch menu costs 12€ and was designed for a quick meal. It includes couvert, salads of choice, snacks such as a smash burger, bifana, or vegetarian burger, plus a drink, with options ranging from water and lemonade to vinho verde or draft beer.

Blss U operates every day, at lunch and dinner, and also maintains regular music programming on weekends.