Terroir
Six Senses Douro Valley
Imagine the sun setting over steep vine covered hills, row upon row of tiny twisted bushes which have all been planted and maintained by hand since winemaking begun in this region. It’s a beautiful backdrop and one that surrounds the luxurious Six Senses Douro Valley but it’s also the view that you’ll be enjoying as you dine at the truly wonderful Terroir; the first all organic and mainly plant based* restaurant at a Six Senses Resort.
Chef Ljubomir Stanisic and his team have created an exciting and varied menu which can be enjoyed poolside every evening giving you the chance to soak up that wonderful Douro Valley air whilst dining on healthy and creative cuisine inspired by local prodce and flavours.
We ate our way through the menu over the space of a few days and we’re here to report that it was more than worth it on so many levels…
View over the pool from Terroir
The Vegan Food
The menu is entirely meat free and full of plant based dishes that are sure to intrigue you as much as they’ll tempt you. Apart from a few dishes that contain cheese or egg, this menu is a vegan dream where particular attention has been paid to nutritional balance as well as taste.
You’ll enjoy dishes that are beautifully presented as well as tasting divine and the opportunity to enjoy the high quality organic produce which has been crafted into some quite extraordinary plates of food is definitely not be missed.
Subtly spiced curry flavours mingle with local and seasonal produce and staple ingredients of the region. We loved the soothing mild coconut based curry sauce paired with lentils, greens and a smooth turnip puree. We also became big fans of the clever combination of charred cauliflower, again with those gentle curry flavours, but this time with salty capers.
Who knew this was a match made in heaven?
‘Caril de coco e legumes com pure de grelos’ – Coconut and vegetables curry with turnip puree
‘Couve-flor e caril ‘Madras’ com coco e alcaparras’ – Caulifower and ‘Madras’ curry with capers and coconut
When you’re there, look for things like the ‘Sea and Land Tempura’ which cleverly uses different seaweeds and needle mushrooms coated in a crunchy batter. This seemed to be hugely popular, not just with us but with other diners we spoke to as well. On reflection this is no surprise because it was totally delicious.
‘Tempura mar e terra com algas e cogumelos’ – Sea and land Tempura with algae and mushrooms
Fresh produce was cooked carefully to really show off the quality and flavours; simple dishes like a slowly cooked tomato, pepper and onion stew let the delicious sharp, sweet and rich flavour of the humble tomato shine through, accompanied by a decadent and generous drizzle of locally made olive oil.
Heavenly
‘Tomatada com sabores do Sao Joao’ – Tomatoes ‘Sao Joao’ tomatoes, peppers, onions
There were also some interesting fusion dishes to try with a tasty beetroot tartar matched with a cute wasabi cracker. It was a subtle blend of flavours with earthy juicy deep purple beetroot being topped with dainty light ‘cookies’ with a hint of wasabi. Or the root veg in Asian sauce which combined some staple Portuguese root veg cooked in a Josper oven with jerusalem artichoke pureé, all seasoned with a rich sweet soy based ‘Asian’ sauce.
Beetroot tartar at Six Senses Douro Valley
Tubérculos no Josper com Puré de Topinambur e Molho Asiático – Root veg cooked in the Josper with Topinambur pureé and Asian sauce
One of our favourite dishes was the unusual chlorophyll risotto with cherries. At first we thought this was probably just a little too out there, cherries in a risotto? But as everything we had tasted had been really delicious we decided to trust the chef and went ahead and ordered it. It turns out that the just sweet and just sour enough cherries were the perfect compliment to the green, perfectly seasoned risotto.
Just so good
‘Risotto de clorofila e cereja ‘Risotto de clorofila e cereja de resende’ – Chlorophyll and cherry from Resende Risotto
It might just be worth warning you that the food is so vibrant and beautifully presented that you will probably fall into the trap of getting stuck taking a million photographs of your food before you get stuck into eating it!
‘Texturas de Cebolas com pure de vegetais e caldo de ‘Texturas de Cebolas com pure de vegetais e caldo de cogumelos’ – Onion textures with vegetable puree and mushroom broth
Last but not least, relax knowing that your sweet tooth can be satisfied too, ask for a vegan dessert to be made and you might just well get a delicious coconutty, fruity (including some very moreish crisped banana slices) surprise like we did.
Top marks all round Terrior
Vegan dessert at Terroir
The Vegan Food Quest Verdict
Make a reservation at Terrior for some light, delicious plant filled vegan food where fusion, imagination and local organic ingredients combine to make delicious and exciting food, served with the mesmerising backdrop of the beautiful Douro Valley in one of the best luxury resorts in Portugal.
This place is a must visit
Here is a full review of our stay at Six Senses Duoro Valley.
*there are a few dishes on the menu at Terroir including locally sourced cheese, dairy and eggs but all can be prepared fully vegan and plant based upon request.
We were guests at Terroir but please rest assured that their generosity in hosting us didn’t influence our views
Six Senses Douro Valley
Quinta de Vale Abraão
Samodães
5100-758 Lamego
Portugal
Telephone: +351 254 660 600
Email: reservations-dourovalley@sixsenses.com
Opening Hours: Tuesday to Saturday from 7pm