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Chef Pedro Lemos and Porto Wines
Off the beaten path at the mouth of the Douro river is Pedro Lemos’ eponymous restaurant, where the chef serves tasting menus of five or seven courses, as well as an à la carte option. Seafood and game feature heavily on the menu, with degustation dishes including foie gras ravioli, farm-raised quail with mushrooms and asparagus, suckling pig or seabass. Meanwhile, à la carte options include pigeon with foie gras and corvina fish with mussels and Jerusalem artichoke. Terrace seating is available in warm weather.
