Nestled amid the verdant slopes and terraced vineyards of Portugal’s Douro Valley, Seixo is a destination that embodies the essence of the region. My visit to Seixo was not merely a meal but a journey through Portuguese history, culture, and flavors, orchestrated with precision and creativity by its celebrated chef, Vasco Coelho Santos and Teresa Cruz.
Seixo by Vasco Coelho Santos, located in the serene Portuguese countryside, embodies a celebration of regional flavors and local ingredients, artfully transformed through modern culinary techniques. Chef Vasco Coelho Santos, renowned for his work at Euskalduna Studio in Porto, brings his creative ethos to Seixo, crafting a menu that bridges tradition and innovation.
A Symphony of Nature and Architecture
Seixo is part of a luxury wine estate that overlooks the Douro River, an iconic landscape recognized as a UNESCO World Heritage site. The restaurant’s architecture reflects the region’s harmony between tradition and modernity. Its sleek, minimalist design is accentuated by natural materials like stone and wood, blending seamlessly with the surrounding vineyards. Floortoceiling windows frame panoramic views of the valley, inviting diners to connect with the land from which their meal is derived.
As I walked into Seixo, the ambiance struck me as both grand and intimate. The lighting was soft, the décor understated, allowing the beauty of the natural surroundings to take center stage. The gentle hum of conversation was punctuated by the clinking of glasses and the distant murmur of the river—a perfect prelude to the culinary experience awaiting me.
Chef Teresa Cruz: A Maestro of Douro’s Flavors
Chef Teresa Cruz is the soul of Seixo. A native of the Douro region, his culinary philosophy is deeply rooted in his heritage. Here, Cruz returned home with a mission: to elevate traditional Portuguese cuisine by marrying it with modern techniques and global influences.
“Every dish we create tells a story of this land,” Chef Cruz explained when he visited our table. “We want our guests to taste the Douro—its soil, its rivers, its traditions.”
Her approach is one of reverence and innovation. Local ingredients, many sourced directly from the estate’s organic gardens, are transformed into dishes that honor their origins while pushing the boundaries of flavor and presentation.
At Seixo, the dishes are a poetic homage to the rich gastronomic heritage of the Douro Valley and northern Portugal. Each plate tells a story of the land, celebrating the bounty of its farms, rivers, and hills. Seixo’s concept is an exploration of terroir. The menus are a narrative that takes diners through the seasons and the valley’s diverse landscapes. Each dish is paired with a wine from the estate, creating a symbiotic relationship between food and drink.
One standout dish features "beans, tongue, medlars, celery, and chard"—a harmonious blend of earthy and herbal notes, underscoring the chef’s ability to elevate humble ingredients into a symphony of textures and flavors. The medlars, with their sweet and tangy essence, bring an unexpected depth to this rustic yet refined plate.
The "veal with baked rice" offers a nod to Portuguese comfort food, taking the beloved classic to new heights. The veal, slow-cooked to perfection, pairs beautifully with the baked rice, whose crisp top layer and creamy interior resonate with familial warmth and nostalgia.
The "Pork head terrine", described as "our homage to the best meats from Douro," is a testament to the chef’s dedication to preserving and reimagining regional traditions. This dish combines robust flavors with an impeccable technique, delivering a nuanced exploration of the textures and tastes inherent in pork. The terrine is a rich, indulgent experience, balanced by thoughtful accompaniments that highlight the quality of the meat.
At Seixo, every dish is an invitation to explore the intersection of heritage and creativity. Chef Vasco’s profound respect for local producers and his commitment to sustainability shine through in every bite, making the restaurant not just a dining destination but an immersion into the soul of northern Portugal. Seixo’s menu evolves with the seasons, ensuring that every visit offers a unique journey into the flavors of Douro. This culinary gem is a must-visit for those seeking an intimate encounter with Portuguese gastronomy, reimagined through the lens of one of its most innovative chefs.
The restaurant’s ethos is sustainability. From the use of solar energy to the incorporation of every part of an ingredient (roots, leaves, stems), Seixo is committed to reducing its environmental footprint. This philosophy extends to its wines, crafted with minimal intervention to allow the true character of the Douro’s grapes to shine.
The dessert courses were a fitting conclusion to the meal. “3-minute baked egg yolk” featured portuguese love with Eggy desserts. A glass of 40-year Tawny Port provided the perfect accompaniment, its caramel and nutty notes echoing the dessert’s flavors.
In a region famed for its wine, Seixo has carved a niche as a culinary destination that complements and elevates the Douro Valley’s reputation. It’s a place where tradition meets innovation, where every detail—from the architecture to the plating—is thoughtfully considered.
Dining at Seixo is an immersion into the Douro Valley’s soul. The team has created a space where food and wine come together to tell a story of heritage, sustainability, and creativity. As I left the restaurant, the flavors and memories lingered, much like the last sip of an exceptional wine—complex, satisfying, and unforgettable. For those seeking an experience that goes beyond dining, Seixo offers a journey into the heart of Portugal, one plate at a time.
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