This striking modern restaurant 9 km (6 mi) from Régua, on the south bank of the Douro, draws gourmets from far and wide with chef Rui Paula's take on traditional northern cuisine. Only the best ingredients are used in dishes in which bacalhau, polvo (octopus) and seafood often feature, as well as tender bísaro pork and barrosã veal. Tasting menus include one showcasing gourmet olive oils—among the region's most delicious products. The restaurant's
wine list and its adept matching of port with food have won it awards. The riverside setting contributes to an unforgettable experience, especially if it's warm enough to dine on the wooden deck that juts out over the river.