
The restaurant runs along one wing of the hotel behind floor-to-ceiling glass, with the pool terrace in front and the Douro and Gaia beyond it, which is the reason to book a table whether or not you are sleeping upstairs. João Figueirinhas, who cooked at The Yeatman and Euskalduna Studio, treats old Portuguese dishes with a lighter hand and runs an aged-beef line with El Capricho on the side. There is no Michelin recognition in the 2026 guide; the terrace at dusk is the argument, and the weekday executive lunch at EUR 35 is the sensible way in.
Reserve ahead






