Delivering on their promise to bring a corner of Portugal to the heart of Ancoats, images released today reveal an interior that pays homage to Portuguese tradition and culture, with beautiful sea-blue tiled walls and bright open spaces.   

A feature wall of photos taken in Ancoats and Porto show the synergies between the two areas’ industrial heritage, with high ceilings, exposed wooden beams and distressed furniture providing a nod to the location’s past, and a warm and lived-in feel.

The open kitchen stands proud in the centre of the airy open plan restaurant, with bar stools inviting you to pull up a seat and catch a glimpse of Carlos and his team at work.

The view out of the restaurant is equally appealing, with large ceiling to floor glass windows flooding the restaurant with natural light and offering an unrivalled view of Cutting Room Square and the surrounding area.

Little touches of Portugal can be found throughout, with a feature wall made entirely from cork and imported from Alentejo in the south, providing a subtle contrast to the exposed concrete running throughout.

Speaking on the design, Head Chef Carlos Gomes said: “I’m really in love with the space.  It’s very true of a venue you would find in Porto – a simple, easy, open space, somewhere that lets the food and conversation speak.  It fits into the area perfectly and already feels like home; I’m looking forward to opening the doors.”

Further speaking on the restaurant, designed by Mark Mason of Mark Mason Design, El Gato Negro founder and Creative Director Simon Shaw added: “Mark’s done a brilliant job.  When launching a new restaurant, as strange as it sounds, you want it to already feel lived in; Canto does. It feels right that we’re here and already a part of the community. That’s what neighbourhood restaurants are all about.”

Canto opened to the public last  Thursday serving brunch (weekends only), lunch and dinner across the one floor, six days a week.   The menu sees simple, modern, authentic Portuguese food complemented by some of the country’s great regional wines.  

For the full menu including: salt cod and onion tempura with tomato broth, grilled aubergine, piso, cottage cheese and sea lettuce, and octopus lagareiro, featuring octopus, roasted potatoes, garlic and pickled baby onions, visit

The restaurant offers 110 covers across a mix of small tables and larger ones for groups, with outdoor seating for a further 12 in the open square. Reservations can be made online at or over the phone 0161 870 5904.


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