Cantina de Ventozelo aposta em pratos sazonais para a primavera

Spring has arrived at Cantina de Ventozelo and with it a new wave of flavours and aromas that exalt the best of the Douro region. From riverside herbs to Douro oranges, the first broad beans of the year and river fish, the Quinta de Ventozelo restaurant continues its commitment to seasonality and local produce. This philosophy, reinforced since 2024 with the arrival of chef José Guedes, will continue in 2025 with monthly proposals that celebrate nature and local knowledge.

With an active organic vegetable garden and a network of small local producers, the Cantina is a stage where the ingredients dictate the rhythm of the menu. “The flowering of the almond trees signals the start of a new cycle in the Douro, the arrival of a new season. In spring, the abundance of produce reaches its peak in Ventozelo, so it will be the vegetable garden that will guide the gastronomic proposals for the coming months,” emphasises the chef. Peas, broad beans, artichokes, courgettes, fennel and chard – all picked at the right point of ripeness – are among the ingredients already making their way onto the plate.

Until the end of March, the focus will be on river fish and riverside plants, with dishes such as River Fish Rice or Pickled Shad featuring prominently on the menu. In April, it will be the Douro orange’s turn to shine, with dishes such as Lúcio Perca with fennel cuscos and Orange Tart. In May, the gardens and vegetable patch of Ventozelo will be at their peak, bringing dishes such as broad bean rice with chorizo and Boticas trout with herb flooring, as well as soups, salads and fresh vegetable stews. June will be the month of honey, culminating in desserts such as Honey Pudding, which sweetly closes the spring cycle.

More than just a restaurant, Cantina de Ventozelo is a reflection of the Douro landscape and its rhythms. ‘We continue to live off the emotions at the table, the record of comfort and honest food, with the utmost respect for the rhythms of the land and a focus on low ecological impact,’ says José Guedes, who is already anticipating new products for the following seasons, with emphasis on products such as beef heart tomatoes, grapes, olives and game meat. Each month, a new chapter is written at Cantina de Ventozelo – always with a Douro flavour.