venn is a unique dining space located in Porto, dedicated to celebrating the full potential of vegetables and whole food sources. we prioritise regenerative agriculture, agroforestry, the use of ancient, forgotten, and wild species of nutrition.the sourcing is conscious and the cuisine is exploratory. we work on cross-sector projects to make our food systems more equitable and resilient to the future.
millet
millet porridge • toasted brewer’s yeast • onion and apple relish • pickled mustard • millet cracker • fresh herbs
‘carpaccio’
beetroot • blackberry sorbet • bay leaf oil • fresh and wild herbs
carrot terrine
rosemary and carrot 'caviar' • carrot pickles • acorn flour foam • chervil • tahini and sunflower mayonnaise
sourcing in collaboration with
mochi
sweet potato • coconut ice cream • homemade syrup (seasonal fruit flavours)
alt 'choc' pudding
THIC ‘chocolate’ • hōjicha tea syrup • hazelnut cookie • hazelnut praline cream
knedle
potato dumplings • cremini mushrooms • black trumpet mushroom ice cream • poppy seeds • white sesame
nopal
breaded prickly pear pad • creamy homemade zhug • white corn • red onion • coneflowers • chayote • chili
madeiran ‘honey’ cake
macadamia cream • lavender • sugarcane syrup • olive oil
popsicle
prickly pear • dehydrated apricot jam • condensed coconut milk
at venn, food is an exploration of flavour and craft. every dish is designed to showcase the character and richness of plant-based ingredients, using thoughtful techniques to uncover their full potential.
in the kitchen, creativity meets intention—fermenting, curing, charring, and slow cooking are just some of the ways we elevate simple ingredients into something unexpected. from wild herbs paired with preserved fruits to reimagined roots and seeds, our dishes bring together balance, depth, and surprise.
our non alcoholic drinks menu features home-made infusions and aperitifs crafted by our dear friend Lia Igreja, alongside house-fermented creations that celebrate seasonal produce and by-products of our cooking process. from tangy kombucha sourced from Leça de Palmeira to inventive non-alcoholic wines from Germany, each beverage reflects our ethos of thoughtful production and exciting flavours.
visit us
Rua Fernandes Tomás 345
Porto, Portugal 4000-216
Hours (Lunch)
Monday–Saturday
12h–15h
Hours (Dinner)
Monday–Saturday
19h–23h
(the kitchen closes at 22h15)
Contact
+351 220 140 899
hello(at)venncanteen.com