
Douro Palace Hotel Resort & Spa is a four-star hotel set within the former Quinta de São João, a 19th-century manor house featuring original stonework and traditional tiles, nestled into the hillside overlooking the River Douro. The building’s historic character blends seamlessly with 60 panoramic rooms, an organic kitchen garden that supplies the Eça Restaurant directly, and nine hectares of outdoor space where the Douro provides a permanent backdrop. For those seeking a distinctive setting for meetings, conferences and team-building activities, the hotel offers four meeting rooms overlooking the Douro landscape, with capacity for up to 200 people — creating the ideal conditions for clear thinking away from the noise of the city.
Eça Restaurant combines the traditions of Douro cuisine with contemporary cooking in a panoramic setting offering 56 seats overlooking the river. For networking moments or light meals, Bar Tertúlia provides a relaxed atmosphere. During the summer, Bar da Eira offers an exclusive service by the outdoor swimming pool.
Eça de Queiroz Foundation
Casa de Tormes
Deltatur Boat Experience
There is much more to explore: hotels where time slows down, the views inspire and every gathering becomes a special moment to share.
What if your next break took you to Torres Vedras, for a riverside weekend in Lisbon, beach days in Caparica, time in nature in Leiria or a sunset in Vila do Conde?

• Simple crudités (iceberg lettuce, frisée lettuce, tomato, carrot, cucumber, beetroot);
• Carrot and herb pickle;
• Octopus vinaigrette;
• Tomato and mozzarella with oregano and olive oil;
• Smoked salmon, potato with fennel cream;
• Beetroot salad with gorgonzola and lime;
• Prawn salad with sweet potato and almonds;
• Mushrooms marinated with soy and sesame seeds;
• Coleslaw with garlic and bacon;
• Cured salt cod with chickpeas and egg;
• Oriental chicken salad with peas;
• Warm pumpkin salad with spinach, caramelised onion and requeijão.
• Salt cod fritters;
• Poultry pies with parsley;
• Asparagus and mushroom quiche;
• Pastéis de massa tenra;
• Chicken and curry samosas;
• Alheira spheres;
• Board of cured sausages and smoked meats;
• Serra cheese puffs, honey and rosemary;
• Cuttlefish tempura with lime mayonnaise.
• Chicken broth with lemon and mint;
• Cream of carrot soup;
• Velouté of leek;
• Fresh vegetable soup;
• Cream of broccoli with hazelnuts.
• Macaroni with three cheeses, olives and oregano;
• Fusilli with presunto, mushrooms and Ilha cheese;
• Spinach and requeijão ravioli with tomato and basil;
• Creamy seafood couscous;
• Penne with roast vegetables and curry;
• Salt cod tagliatelle with coriander pesto and cherry tomatoes.
• Chocolate and hazelnut mousse;
• Burnt custard cream;
• Egg yolk pudding with Port wine;
• Baked apples scented with cinnamon;
• Lemon meringue tart;
• Toucinho do céu;
• Sliced fruit;
• Pears poached in Moscatel do Douro;
• Eton Mess scented with vanilla;
• Peanut and chocolate cheesecake;
• Red berry and lime panna cotta;
• Arroz doce;
• Orange roll with egg custard;
• Seia requeijão queijada with pumpkin jam;
• Cheese board with homemade preserves.
Second course supplement + 7,00€
• Salt cod gratin with cream;
• Battered hake and creamy bean rice;
• Trout with presunto, escabeche vegetables;
• Octopus and brown crab rice, tomato and coriander;
• Douro pike, vegetables and clam rice.
• Pork collar rojões, salt-baked potato and turnip greens;
• Veal in red wine, vegetables and spicy potatoes;
• Old-style duck rice with salpicão;
• Roast lamb with turnip top migas and mint;
• Oven-roast chicken, new potatoes and green beans.
Second course supplement + 8,00€
• Salmon tranches with a garlic and olive crust with aromatic vegetables;
• Crisp monkfish, curry and vegetable tartlets;
• Slow-braised meagre with clam sauce “à bolhão pato”;
• Fresh cod fillet, olive gremolata, duchess potatoes and broccoli;
• Fish en papillote scented with citrus and herbs from our kitchen garden.
• Caramelised pork cheeks, sweet potato and tronchuda cabbage with chouriço;
• Roast leg of veal, gremolata and vegetables;
• Slow-cooked pork collar, honey and citrus, mushrooms and cassava crisps;
• Leg of turkey, plums and caramelised onions;
• Chicken breasts stuffed with alheira and julienne vegetables.
€37,00 per person (VAT included)
Drinks not included
Second course supplement + 10,00€
• Polvo à lagareiro, roast sweet potato and turnip tops;
• Lightly cured salt cod cubes, lobster mayonnaise, creamed potato and pak choi;
• Steamed meagre, citrus sauce and seafood açorda;
• Monkfish loins with Chaves presunto, new potatoes and broccoli à bulhão pato;
• Duet of grouper and prawn, coriander onion and loose cockle and tomato rice.
• Mirandesa veal loin, turnip greens and batata a murro;
• Ibérico pork tenderloin in pastry with goat’s cheese and vegetable rice;
• Roast lamb, roast potato and oven-baked rice;
• Ossobuco alla milanese, duchess potatoes and vegetables;
• Roast duck with orange, celery and fennel.
€43,00 per person (VAT included)
Drinks not included
• Sparkling wine;
• Dry white Port;
• Orange juice;
• Mineral water;
• Nuts and dried fruit;
• Crisps.
• Mimosa;
• Sparkling wine;
• Dry white Port;
• White and red wine from our cellars;
• Orange juice;
• Salt cod fritters;
• Crisp alheira with apple;
• Serra cheese parcel with quince jam;
• Prawns in almond tempura;
• Mushrooms stuffed with cured sausages;
• Smoked salmon and cream cheese parcel;
• Dates with bacon;
• Chilled melon soup with presunto;
• Salt cod fritters, rissóis and samosas.
• Mimosa;
• Sparkling wine;
• Dry white Port;
• White and red wine from our cellars;
• Orange juice;
• Suckling pig and almond truffles;
• Prawn tempura;
• Bifana bao;
• “S.João” sardines;
• Fried cuttlefish and garlic mayonnaise;
• Meagre tartare cone;
• Game puff pastry;
• Watermelon gazpacho;
• Salt cod fritters, rissóis and samosas.
• Assorted biscuits;
• Sweet squares;
• Freshly squeezed orange juice;
• Still water;
• Sparkling water;
• Teas and infusions;
• Americano and Espresso coffee;
• Hot chocolate;
• Selection of biscuits;
• Selection of homemade cake;
• Selection of seasonal fruit;
• Cheese, ham and mixed triangle sandwiches;
• Americano and Espresso coffee;
• Selection of teas;
• Milk;
• Assorted juices;
• Sparkling water;
• Still water;
• Assorted biscuits;
• Sweet squares;
• Pastéis de nata;
• Fatias do Freixo;
• Cinnamon palmiers;
• Fruit skewers;
• Brioche sandwich with mozzarella;
• Chicken ham croissant;
• Freshly squeezed orange juice;
• Still water;
• Sparkling water;
• Teas and infusions;
• Americano and Espresso coffee;
• Hot chocolate;
• Seed and stevia biscuits;
• Orange and chia cakes;
• Fruit skewers;
• Yoghurt and granola verrine;
• Fruit jelly squares;
• Seeded roll with chicken ham;
• Mixed toasties on wholemeal bread;
• Nuts and dried fruit;
• Freshly squeezed orange juice;
• Detox juices;
• Still water;
• Sparkling water;
• Hot and cold teas;
• Americano and Espresso coffee;
• Salt cod rice with turnip greens;
• “Fish soup”;
• “Barbecued chicken”.
• Oxtail, celery, shiitake and truffle.
• Bacalhau da pele à espinha.
• Suckling pig, cabidela sphere, orange and lettuce heart
• Torta de Azeitão, Azeitão cheese and red berries.
• Salt cod and sweet potato pastel with cheese cream;
• “São João” sardine;
• Alheira and almond truffles.
• Fish soup that was once a caldeirada.
• Sea bream and cockles, açorda, coriander and seaweed.
• Caramelised pork cheek, sweet potato, tronchuda cabbage and cured sausages
• Cheese tart, pumpkin, walnuts and citronella.
• Meagre ceviche;
• “Polvo à galega”;
• Bifana bao with pork crackling.
• Prawn tempura, prawn risotto with ginger and seaweed.
• Fresh hake, cornmeal and red curry.
• Marbled veal, aligot, rocket and demi-glace.
• Chocolate and coffee textures.
• Fresh vegetable soup;
• Cream of leek with crisp almonds;
• Velouté of poultry scented with mint;
• Salt cod and requeijão parcel, lamb’s lettuce salad and red wine vinegar reduction;
• Vegetable strudel with sheep’s cheese cream;
• Slow-cooked black pudding, pear and caramelised onion.
• Salmon tranche with an olive crust, crushed broccoli, carrot and potato;
• Flaked salt cod, chickpea purée, turnip greens, almonds and coriander vinaigrette;
• Fresh hake loin, creamed peas, vegetables and shellfish sauce.
• Crisp chicken, pickled pak choi and parsnip;
• Slow-cooked pork collar and creamy three-pepper rice;
• Short rib, roast potato and a sautéed cabbage parcel.
Second course supplement + 7,00€
• Egg yolk pudding, forest berries and tangerine sorbet;
• White chocolate parfait, coconut tapioca and passion fruit ice cream;
• Fruit skewer with caramelised custard.
• Cream of pea soup with chouriço powder;
• Velouté of carrot with spinach;
• Fish soup with caldeirada flavours;
• Prawns in almond tempura and seaweed Brás;
• Bísaro pork pluma, apple purée and shallots;
• Tofu and courgette, with red onion and sweet potato purée.
• Meagre tranche with prawn and caper sauce;
• Crisp monkfish with creamy clam rice;
• Salt cod collar with broa and homemade chouriço, tomato açorda and garlic turnip greens.
• Ibérico pork cheek, roast sweet potato purée and tronchuda cabbage with cured sausages;
• Veal medallions with presunto, chestnut purée, mushrooms and a green bean parcel;
• Bísaro pork tenderloin, wild asparagus migas, vegetables and Port wine sauce.
Second course supplement + 8,00€
• Abade Priscos, textured strawberries and meringues;
• Serra cheese cheesecake, pumpkin jam and caramelised
walnuts;
• Dark chocolate cake, Rocha pear and Port wine.
• Cream of tomato, crisp requeijão and herbs and persimmon jam;
• Velouté of white asparagus, presunto and truffle oil;
• Shellfish bisque with a seafood parcel, scented with coriander;
• Lightly cured salmon, beetroot parcel, olive powder and yoghurt sauce;
• Partridge parcel, rocket and alheira crumble;
• Octopus, sweet potato, seaweed, pepper and caldeirada foam.
• Confit grouper, prawn and creamy cockle rice;
• Wreckfish “À Zé do pipo”, creamed potato, crisp onion and seasonal vegetables;
• Salt cod loin with an alheira crust, Armamar apple and creamed chickpeas.
• Suckling pig, cornmeal, cabidela pie and pak choi;
• Veal tenderloin, celery, asparagus and mushrooms;
• Roast kid goat, crushed batata a murro, turnip greens and crisp rye bread.
Second course supplement + 10,00€
• Toucinho do céu, Armamar apple terrine, pumpkin and citrus;
• Fatia de Lenteirões, citrus and red berries;
• Chocolate, peanut and salted caramel.
• Cream of fresh vegetable soup;
• Velouté of chicken with leek;
• Salt cod and requeijão parcel with greens;
• Salmon tartare with orange and rocket;
• Alheira with caramelised apple and balsamic reduction;
• Poultry brick pastry, with rocket and almond vinaigrette.
• Salt cod loin, turnip tops and papas laberças;
• Meagre tranche, potato and carrot terrine, vegetables and clam sauce;
• Salmon loin, courgette and creamy asparagus rice.
• Caramelised pork cheek, roast pumpkin purée and tronchuda cabbage with cured sausages;
• Free-range chicken, creamed parsnip, sweetheart cabbage and cabidela sauce;
• Beef sirloin, celery, mushrooms and asparagus
Second course supplement + 7,00€
• Sopa dourada, egg custard, citrus and tangerine sorbet;
• Trouxas, raspberry coulis and Serra cheese ice cream;
• Milk chocolate cake and hazelnut cream;
• Fruit skewer with caramelised custard;
• Olive oil pudding, apple terrine, orange and doce de ovos;
• Requeijão cheesecake with pumpkin, orange and walnuts.
• Fish soup with caldeirada flavours;
• Shellfish bisque with a seafood parcel;
• Cream of tomato, requeijão parcel with basil and persimmon;
• Prawns in almond tempura and creamy ginger rice;
• Octopus, sweet potato and beetroot;
• Warm salt cod salad with olives and cassava crisps.
• Salt cod steak, alheira, Armamar apple and creamed chickpeas;
• Steamed grouper, tomato migas and micro vegetables;
• Sea bass tranche, parsnip, prawns, vegetables and curry emulsion.
• White veal medallion, mushrooms and truffled potato purée;
• Suckling pig, oranges, pak choi and cabidela pie;
• Kid goat, turnip tops, creamed potato and mushrooms.
Second course supplement + 8,00€
• Dark chocolate, cherry and pistachio delight;
• Toucinho do céu, pumpkin curd and red berries;
• Egg yolk pudding, citrus, almonds and raspberry ice cream;
• Peach mille-feuille, cream cheese and vanilla;
• Three-milk meringue;
• Pumpkin demi-cuit, apple, salted caramel and cinnamon ice cream.
• Tofu and courgette ceviche;
• Vegetable tempura with garlic mayonnaise;
• Sautéed mushrooms and slow-cooked egg;
• Vegetable Brás with olives and parsley;
• Burrata with tomato and shiitake.
• Mushroom and asparagus risotto;
• Chickpea meia desfeita with leek and sea lettuce;
• Pumpkin curry with nut rice;
• Creamy pearl barley with mushrooms and vegetables;
• Spinach fusilli with mozzarella.
Second course supplement + 7,00€
• Chocolate marquise with tangerine ice cream;
• Pineapple carpaccio with basil ice cream;
• Strawberry soup with lemon sorbet;
• Tarte tatin with almonds;
• Caramelised banana and chocolate ice cream;
• Strawberry and lime mousse.
• Serra cheese bolas de Berlim with caramelised onion;
• “São João” sardine;
• Puffed cornmeal and garlic.
Vértice Cuvée Sparkling Wine (Malvasia Fina, Rabigato, Viosinho, Códega and Touriga Franca)
• Alheira, Armamar apples and mushrooms.
White Wine – Quinta da Pacheca (Colheita Cerceal, Malvasia, Gouveio and Moscatel)
• Salt cod rice, turnip tops, seaweed and prawns.
White Wine – Evel (Viozinho, Rabigato, Fernão Pires and Moscatel Galego)
Suckling pig belly, cornmeal, braised pak choi and orange.
Red Wine Quinta dos Aciprestes (Touriga Franca, Tinta Roriz and Touriga Nacional)
• Kitchen-garden carrot, Pala orange and 72% chocolate
• Coffee, tea and gourmandises.
Burmester 10 Years Old Port Wine
• Douro pike tempura and citrus mayonnaise;
• “Stuffed brown crab”;
• Suckling pig and almond sphere.
Murganheira Super Reserva Bruto Sparkling Wine (Távora/Varosa) Malvasia Fina, Cercial and Tinta Roriz
• Salt cod tongues, Pala orange perfume and potato.
White wine – Casa de Santar (Dão) Encruzado, Cercial and Bical
• Redfish, carrot and fragateira-style caldeirada sauce.
White Wine – Evel (Viozinho, Rabigato, Fernão Pires and Moscatel Galego)
• Crisp pork belly, Alentejo-style migas and wild asparagus.
Red wine Vale Pradinhos(Trás-os-Montes) Cabernet Sauvignon, Tinta Amarela and Touriga Nacional
• Water pudding, carob and spiced almonds.
• Coffee, tea and gourmandises.
Blandy’s Bual 5 Years Old (Madeira) Malvasia
• Small prawn ceviche in lime;
• Salt cod and sweet potato pastel;
• Cabbage and cheese parcel with pine nuts and fleur de sel.
Raposeira Blanc des Blancs Sparkling Wine (Távora / Varosa) Sparkling Malvasia Fina
• Oxtail, tronchuda cabbage with cured sausages and cornmeal.
Covela Rosé (Minho) Touriga Nacional
• Sea bream and prawn, cornmeal papas, seaweed and vegetables.
White wine Quinta do Cidrô (Douro) Sauvignon Blanc
• Aged veal, celery, rocket and porcini.
Busto (Douro) Red wine Touriga Nacional
• Toucinho do céu, Armamar apple terrine, pumpkins, meringues, citrus and red berries.
• Coffee, tea and gourmandises.
Moscatel Wine Quinta da Bacalhoa (Setúbal) Moscatel Roxo
• River fish cone with citrus;
• Douro free-range chicken, rice and broad beans;
• Veal tartlet, shallot and capers.
Vértice Cuvée Sparkling Wine Gouveio, Malvasia Fina, Rabigato, Viosinho, Codega Touriga Franca
• Octopus, carrot, tomato and curry.
White Wine Quinta do Vallado (Douro) Rabigato, Verdelho, Viosinho and Arinto
• “Bacalhau no borralho”.
White Wine – Quinta de Cidrô (Douro) Chardonnay
• Roast kid goat in two textures.
Red Wine – Quinta do Crasto Reserva Vinhas Velhas (Douro)
• 72% chocolate, grapes, hazelnuts and Vintage Port.
• Coffee, tea and gourmandises.
Quinta de Roriz Vintage Port
• Vegetable samosas;
• Salt cod and sweet potato pastel with Serra cheese cream;
• Crisp alheira with apple and salted honey;
• Suckling pig and almond truffles;
• Black pudding toast, requeijão and onion chutney;
• Maronesa veal tartare tartlet;
• Serra cheese parcel with quince jam;
• Octopus and sweet potato cone;
• Ribeira sausage puff with spicy sauce;
• Mushroom and truffle sphere;
• Small prawn ceviche in lime;
• Chilled tomato and oregano soup;
• Salt cod tempura and chouriço mayonnaise;
• Crisp marinated squid with buckwheat;
• Brown crab and citrus profiterole.
• Flavoured butters;
• Mogadouro olive oil;
• Green olive tapenade.
• Prawns in almond tempura, bouquet of greens and sweet-and-sour sauce;
• River and sea fish soup scented with coriander;
• Velouté of shellfish, seafood parcel and ginger;
• Octopus, sweet potato, rocket and beetroot;
• Alheira cigar, apple, greens and herb vinaigrette;
• Scallops, cauliflower and red curry sauce;
• Partridge terrine, pickles and greens
• Salt cod steak, clam xerém, pil pil and parsley oil;
• Turbot with prawn açorda and vegetables;
• Monkfish and creamy prawn rice, ginger and coriander;
• Grouper, cauliflower and caldeirada sauce;
• Salt cod loin with an alheira crust, chickpeas and apple;
• Meagre, parsnips, lobster and citrus.
• Braised aged veal, potato foam, asparagus and crisp cheese;
• Rabbit in two textures, corn and carrots;
• White veal, presunto, olive oil purée and shiitake;
• Rack of lamb with a herb crust, crushed potato and turnip greens;
• Crisp suckling pig and a garden of vegetables;
• Duck breast, celery and orange.
• White chocolate, coconut and hazelnut delight;
• Abade priscos, textured strawberries and tangerine sorbet;
• Pumpkin demi-cuit and requeijão ice cream;
• Vanilla mille-feuille, raspberries and lime;
• Chocolate and coffee symphony;
• Toucinho do céu, citrus and apples.
• Three-chocolate mousse;
• Crème brûlée;
• Creamy pão de ló
• Chocolate and hazelnut brownie;
• Lemon and citronella meringue tart;
• Carrot roll and egg custard;
• Egg yolk and orange pudding;
• Requeijão tart with pumpkin and walnuts;
• Raspberry and lime panna cotta;
• Almond tart;
• Fatias do freixo;
• Tiramisù;
• Sliced fruit (pineapple, mango, orange, strawberries, papaya, kiwi and grapes);
• Board of Portuguese and international cheeses, preserves and a selection of breads.
• Caldo verde and broa de milho;
• Mini steak sandwiches;
• Mini tuna burgers;
• Smoked cured meats;
• Churros.
• Cream of fresh vegetable soup.
• Mixed leaf salad, cherry tomatoes and cucumber;
• Carrot pickle with coriander;
• Chicken salad, mixed vegetables and garlic mayonnaise;
• Marinated salt cod, fusilli, red cabbage and sun-dried tomato.
• Vegetable pies;
• Mini prawn and asparagus tartlets;
• Octopus fritters with coriander;
• Salt cod and sweet potato fritters;
• Chicken wraps with rocket and mustard;
• Mini veal burgers with homemade chouriço.
• Sliced fruit;
• Chocolate and fruit fondue;
• Pumpkin and orange cheesecake;
• Chocolate cake.
• Freshly squeezed orange juice;
• Detox juice;
• Soft drinks;
• Water;
• Coffee.
• Water;
• Freshly squeezed orange juice;
• Fruit yoghurt;
• Cereal granola;
• Chicken and herb pie;
• Presunto and cheese sandwich;
• Chocolate cake.
• Orange juice;
• Still and sparkling water;
• Soft drinks;
• Beer;
• Port tonic.
• Orange juice;
• Still and sparkling water;
• Soft drinks;
• Beer;
• Port tonic;
• Caipirinha.
• Still and sparkling water;
• Soft drinks and orange juice.
• Still and sparkling water;
• Soft drinks and orange juice;
• Beer;
• Vinho Verde from the Vinhos Verdes region.
• Still and sparkling water;
• Soft drinks and orange juice;
• Beer;
• Vinho Verde from the Vinhos Verdes region – Quinta de S.João.
• Still and sparkling water;
• Soft drinks and orange juice;
• Beer;
• Vinho Verde from the Vinhos Verdes region – Alvarinho Pouco Comum – Colheita Selecionada.
• Still and sparkling water;
• Soft drinks and orange juice;
• Beer;
• Vinho Verde from the Vinhos Verdes region – Quinta da Covela Arinto.