Commercial units in Porto that are fully prepared, legally compliant, and ready to operate within the food industry rarely come onto the market. This is one of those exceptional opportunities. Commercial space with 208 sqm of private gross area, purpose-built for gastronomy training, food production, and B2B catering operations, fully licensed for restaurant and food service activity. The main asset is not only the physical space. It is the time, investment, and operational risk that have already been absorbed and resolved. In a sector where legal and technical compliance can consume significant resources, starting from this foundation reduces exposure to costly mistakes and accelerates operational readiness. The installed infrastructure and functional layout allow immediate operation, avoiding months of adaptation, licensing procedures, and uncertainty. Key Features • 208 sqm designed for professional operations, including a theoretical training room, storage area, and 2 bathrooms • Exclusive outdoor patio with 48 sqm • Access to loading and unloading dock for small commercial vehicles • 1 private parking space • Infrastructure prepared for hands-on training and continuous production • Commercial and industrial operating license Main Equipment • 4 ovens • 1 microwave • 2 cooktops with a total of 8 cooking zones • 2 French-style refrigerators with freezer • 2 refrigerators with freezer • 1 wine cooler with lower freezer compartment • 1 blast chiller – 5 levels • 1 horizontal chest freezer • 1 vertical freezer • 2 extractor hoods Brands: Kuppersbusch and Teka Small Appliances • 1 kCook • 3 kitchen robots • 4 hand mixers • 2 food processors • 4 immersion blenders • 5 weighing scales • 3 mini choppers • Vacuum sealing machine • Roner sous-vide cooker Brand: Kenwood The property also includes a mobile event kitchen, equipped with oven, cooktop, refrigerator, microwave, sink, and worktop. Possible Operational Uses The space allows the integration of multiple business models: • Traditional restaurant or hybrid concept • Dark kitchen or ghost kitchen • Central kitchen for restaurant groups • Catering company with in-house base • Private gastronomy school • Culinary workshops and corporate events • Gastronomic studio for content creation • Food development laboratory • Production hub for events and external operations Although currently configured for the food industry, this is a highly versatile commercial unit that can also be adapted for other