Cantina de Ventozelo bets on seasonal dishes to celebrate spring products

From riverside herbs to Douro oranges, the first broad beans of the year and river fish, spring has already begun to be brought to the table at Cantina de Ventozelo. In this Douro restaurant, 2024 was marked by a monthly celebration of regional and seasonal products, boosted by the arrival of chef José Guedes. In 2025, the work of praising the flavors and knowledge of the region will continue, with the seasons setting the pace in a menu that increasingly promises to live by seasonality, with respect for the rhythms of nature and what the Quinta de Ventozelo vegetable garden and other small local producers have to offer.
“The flowering of the almond trees indicates that a new cycle will begin 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,” explains chef José Guedes, who will be adding seasonal, temporary dishes to the menu at Cantina da Ventozelo. “Broad beans, peas, artichokes, the first zucchinis, fennel and chard will all gradually be included on the menu, as they are harvested daily at their best point of ripeness.”

Until the end of March, the focus will be on river fish and riparian plants, with the introduction of dishes such as River Fish Rice or Pickled Shad. In April, the protagonist will be the Douro orange which, although it has been grown at the Quinta since December, it is at this time of year that it achieves its unique characteristics. Lúcio Perca with fennel couscous and orange tart are some of the temporary options that should highlight this citrus fruit. May is possibly the time of year when Ventozelo’s gardens and organic vegetable garden reach their peak in terms of the diversity and quality of the flora: broad bean rice with chorizo and Boticas trout with herb floor will do the honors on the menu, as will soups, salads and traditional vegetable stews harvested directly from the garden. In June, the month of honey in Ventozelo, there will be no shortage of desserts, such as honey pudding.
“Cantina de Ventozelo continues to be a place that lives off emotions at the table, comfort food and honest food, with the utmost respect for the rhythms of the land and a focus on low ecological impact,” says chef José Guedes, who for the coming seasons is already praising seasonal products such as beef heart tomatoes, grapes, olives and game meat.