The smell of charcoal and grilled chicken is the first thing you notice when you walk into a Franggo. No frills, no fusion story. Just chicken on a traditional Portuguese charcoal grill, exactly as the founders learned from their uncle during summers in Portugal. That uncle is the actual founder of the concept, even though his name is nowhere on the facade. The founding family, with Cape Verdean roots and raised between Portugal and Rotterdam, translated those family barbeques into a restaurant form that now runs at three locations in the city.
It began in De Pijp, the neighborhood where the concept first took shape. From there, Franggo grew to a second location in the Baarsjes and a third at Javaplein in East. Each branch has the same roster at the center, visible to anyone who walks in. In addition the same menu, the Meio Frango, half a chicken, is the heart of the menu. Those with more of an appetite go for the Frango inteiro, the whole chicken.
The grill is not the only thing they take seriously. The house-made marinade and Franggo Piri-Piri sauce are made from fresh ingredients. You get the first sauce for free; the Garlic Butter Lemon sauce is a good second choice. For sides, Pirisalted Fries, Franggo Rice and Jacket Potato are the options. By the way, the sea salt that goes over those fries comes directly from Portugal. As do the wines, beers and other beverages. The founders' grandfather once left Cape Verde for Rotterdam. That route is still reflected in what's on the table.
You get the first sauce for free; the Garlic Butter Lemon sauce is a good second choice.
Franggo is there for sit-in, take-out and delivery. The establishments are compact and cozy without making you feel like you're in a touristy diner. The menu is deliberately kept small. Franggo does one thing, and that thing is right from the marinade to the salt on your fries.