Eça de Queiroz wrote about the table with the same precision he brought to life itself. That legacy inspires Eça Restaurant: 84 seats across two dining rooms with open views, and a menu by the Chef rooted in the region and its producers. Douro pike-perch, traditional Baião alheira and vegetable moqueca made with produce from our own kitchen garden are dishes the writer might have recognised as works of his own — shaped by place, memory and a genuine commitment to the region. The hotel also features two bars. Bar Tertúlia is spread across the floors of the former Quinta house, offering a relaxed atmosphere and a selection of regional wines. Bar da Eira opens beside the swimming pool during the long, sunny days of summer.