Quinta Nova presents new autumn menus

12/11/2025Surrounded by a landscape classified as a UNESCO World Heritage Site, Quinta Nova de Nossa Senhora do Carmo, one of the best wine tourism destinations in the Douro, launches its new autumn menus at the Terraçu's restaurant, with menus that pay homage to the flavours of the land and the childhood memories of chef André Carvalho.

A native of the region between the Douro and Dão, the chef imprints the identity of his origins on his new creations, reviving family recipes and seasonal products that mark the season. Among the personal references that run through the menu are his father António’s squid and his mother Otília’s veal, reinterpreted in a contemporary and elegant style.
The new offerings are available in two formats: the “Origins Tasting” menu, consisting of five courses, and the “Moments Tasting” menu, available at lunchtime, with shorter and more flexible options. The “Origins” experience explores flavours linked to the chef’s family tradition – from his grandmother Angelina’s garlic vineyard to the village’s caldo verde (kale soup), ending with his aunt Alda’s biscuit cake. Each dish is accompanied by a house wine, in an enogastronomic journey that includes Quinta Nova Rosé 2024, Taboadella Reserva Encruzado Branco 2024, Mirabilis Branco 2023, Taboadella Grande Villae Tinto 2020 and Quinta Nova Porto Vintage 2022.

The lunch and dinner menus also feature suggestions such as creamy white asparagus with parsley oil and crispy ham and olives, low-temperature egg with wild mushrooms and black garlic purée, Cuscos de Trás-os-Montes with truffle, and pan-fried pike with mushrooms and leek. Desserts include lime cheesecake with lemon verbena ice cream, coffee and caramel mille-feuille, and chocolate and strawberries in various textures.
Terraçu’s wine list includes all Quinta Nova wines, including reds, whites, rosés and Port wines, with a highlight being the fire-opened Vintage Port from 2000 and a Historic Wine Cellar with rare vintages, such as Mirabilis Grande Reserva Branco 2011 and Quinta Nova Grande Reserva Touriga Nacional 2007.
The only restaurant in the Douro region to join the Slow Food movement, Terraçu’s focuses on cuisine based on origin and time, which values local products and authentic flavours. The new menus reflect the restaurant’s philosophy: combining tradition with sophistication, with respect for nature and the stories that shape Portuguese cuisine.
The lunch and dinner menus also feature suggestions such as creamy white asparagus with parsley oil and crispy ham and olives, and low-temperature egg.