Chef David Jesus joins Quinta do Vallado

Recognised for his creative talent and contemporary vision of Portuguese cuisine, chef David Jesus reinforces Quinta do Vallado’s commitment to gastronomy with a project that combines Douro tradition with innovation. The collaboration covers the brand’s new space in Ribeira do Porto – a historic 18th century building restored in 2024 – and extends to the house’s wine hotels in Régua and Foz Côa.
The menu at the Wine Bar and Restaurant will be signed by the chef, who favours local ingredients in a modern and authorial interpretation of the flavours of the Douro. The dishes will be harmonised with Quinta do Vallado wines, including premium and classic references.

The new space, designed by architect Francisco Vieira de Campos, occupies four floors with a restaurant, wine bar, tasting room and wine shop. It retains original architectural elements – such as stone arches, stained glass windows and carved ceilings – and offers a unique view over the River Douro, asserting itself as a true tribute to the Douro’s identity.
David Jesus already led the Land Vineyards gastronomic project in the Alentejo, where he has affirmed an approach centred on seasonality, sustainability and valuing local products. Now he’s taking that same philosophy to the Douro, to reinterpret tradition with creativity and respect for the territory.
Having worked in restaurants such as Feitoria (1* Michelin), DiverXO and Quique Dacosta (both 3*** Michelin), the chef also owns the Seiva restaurant in Leça da Palmeira, where he develops signature vegetarian cuisine.
This partnership reinforces Quinta do Vallado’s ambition to offer complete wine tourism experiences, where wine and gastronomy go hand in hand, with identity, sophistication and authenticity.