gastronomy
as an act of ecology.
a twenty-six-seat plant-based restaurant in porto, cooking from a small network of regenerative farms and producers in portugal, many of those relationships rooted in the north.
stems, skins, leaves. all of it is dinner.
Monika leads the kitchen at venn: whole vegetables, low-waste technique, and a serious respect for the growers behind every ingredient. Stems, skins, leaves, broths, ferments and preserved citrus are treated as part of the dish, not as leftovers to hide.
Shaped by central European food memories and years of work with fermentation, preservation, and seasonal cooking, she found in Porto the kind of project that matched how she thinks about food. The kitchen works without animal products, not to imitate them, but to see what plants, grains, seaweeds, legumes, ferments and fungi can carry on their own.
plant-based · since 2023
plant-based without imitation.
in the kitchen we try to waste little: leaves, stems, skins, trim, broths, ferments, old bread and preserved citrus go back onto the menu.
"At Venn Canteen, Monika Bloch, a Polish chef, makes vegan comfort food with unexpected smells and flavors. She has magic hands."
Tiago at Formiga Gloriosa.
Formiga Gloriosa is a small-scale market garden in Muro, Trofa, growing seasonal, local vegetables for restaurants and other partners in the Porto area.
They work largely without tractors, are in conversion to certified organic, and host the occasional visit and workshop.
explore our farming partners →
around the restaurant.
PATIO is the 46m² courtyard behind the restaurant. About a third of the concrete came up in late 2025, with Landra; apple mint and self-seeded brassicas have taken it since.
At dinner each guest gets an oracle card for one ingredient on the menu, and the farm it came from. You can take it home.
join us for dinner.
