Here is how to make the most of three days in Porto. The neo-classical building has recently been restored, but the market here has been a culinary hub of Porto since 1914, famous for its popular produce, from percebes (goose barnacle) to tripe after which the Portoenses got their nick-name of ‘tripeiros’ or tripe eaters, due to their generosity in the 15th century when they sent all the good cuts of meat with the army to conquer distant lands, leaving only the innards for themselves. Mix the old in with the new and head to the Wine Bar for lunch at the three-story Matriarca townhouse, recently opened by the Symington family; fifth-generation premium port and wine producers.