A drive for innovation and reinterpretation, rooted in the Lower Douro.
Raiva takes its name from the civil parish where the restaurant sits, but also from the Portuguese word for anger, which captures the kitchen's spirit well. Chef Dárcio Henriques draws on the Lower Douro region's produce and culinary traditions, then pushes against them, a restless drive for innovation and reinterpretation of regional classics in ways that feel both rooted and unexpected. For something more informal, the À Terra Bar and Canteen features a simple menu of modern comfort food cooked over fire, whether in the wood oven or the fireplace, and the Terrace Pool & Grill is ideal for lighter bites.
Both À TERRA and the Terrace Pool & Grill serve drinks, from delicious cocktails to local drops of wine sourced from the valley right outside the hotel. The signature cocktail list is built around local ingredients and regional mythology: The Elixir pays tribute to Port wine heritage, Minas do Pejão takes its cues from the dramatic industrial landscape of the nearby mines, and Ilha dos Amores draws on the legends surrounding Castelo de Paiva. The wine list leans heavily on Douro producers, as it should.