Zamburiñas Guisadas

Stewed Bay Scallops



Stewed Baby Sardines


Suprema De Ventresca de Atún

Yellowfin Tuna Belly Fillet in Olive Oil


Sardinas en Aceite Picante

Baby Sardines in Spicy Olive Oil


Sardinas “Do Xeito”

Baby Sardines in Olive Oil (Gill Net-Caught)


Navajas al Natural

Razor Clams in Brine


Mejillones en Escabeche 6/8

Mussels in Escabeche


Mejillones en Escabeche 20/22

Mussels in Escabeche


Huevas de Erizo

Sea Urchin Roe


Chipirones en Tinta

Baby Squid in Ink Sauce


Berberechos al Natural

Cockles in Brine


Almejas al Natural

Clams in Brine



Sardinha Picante - Briosa Gourmet

Spiced Sardines in Olive Oil


Sardinha em Tomate

Sardines in Tomato Sauce


Sardinha em Azeite Picante

Sardines in Spicy Olive Oil with Pickles - Out of Stock


Sardinha em Azeite em Azeite Com Limão

Sardines in Olive Oil With Lemon


Sardinha em Azeite Com Aroma de Limão e de Fumo

Sardines in Smoked Olive Oil & Lemon


Sardinha em Azeite

Sardines in Olive Oil


Filetes de Cavala em Azeite Picante Com Pickles

Mackerel in Oil With Pickles


Filetes de Cavala em Azeite - Conservas Santos

Mackerel in Olive Oil


Filetes de Atum Com Pimenta Dos Açore, Santa Catarina

Tuna in Spicy Olive Oil


Filetes de Atum em Azeite

Tuna in Olive Oil - Out of Stock




D Dairy E Egg F Fish G Gluten P Peanut SF Shellfish S Soybean TN Treenut

Should you have an allergy to the items listed here - or any food sensitivity in general - please alert a member of our team prior to ordering.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.


The Spanish and Portuguese have perfected the art of capturing the essence of the sea in a can, conservas, a centuries-old preservation technique. These tinned fish and shellfish are treasure chests full of seafood flavor, oftentimes an expression more exquisite than that of their “catch of the day” versions. At Porto, guests can feast on berberechos, navajas, sardinillas, buttery bonito del norte belly, almejas, zamburiñas and more. Campos and Mallet have also evolved their popular conserva dish Mejillones Escabeche made with La Brújula Mussels Conserva, Escabeche-Compressed Watermelon, Ajoblanco, Crispy Chicken Skin and Herb Oil.  


Conversations inevitably turn to two purveyors that feature prominently in the restaurant: Spain’s La Brújula and Minerva from Portugal, both family-owned legends in the world of conservas. A variety of fish and seafood from those two companies star in a number of Porto’s small plates, including Uni Toast (Galician uni, cauliflower, Sao Jorge cheese, lemon gel, velvet horn seaweed on brioche) and Navajas (Galician razor clams, white asparagus conserva, codium seaweed “guac”, oyster mayonnaise, caviar).


Traditionally eaten directly out of their tins with little fanfare in Spain and Portugal, Campos has opted instead to present these pristine products in creative ways, while still highlighting their unique and delicate flavors. “We want to do something that’s very different not only for Chicago but for that part of the world, too,” says Campos, a native of Valencia, Spain.


Tue. - Sat. 4pm-10pm

Bar closes at 9pm per city guidelines

Sunday Ticketed Experience