Plant Based Cuisine
‘Terroir’ premiers at Six Senses Douro Valley
Chef Ljubomir Stanisic introduces the best of both culinary worlds by balancing healthy eating with the occasional indulgence for both healthy and delicious dishes at the newest dining venue now open at Six Senses Douro Valley.
There is a way to have the best of both culinary worlds; the trick is how to successfully balance healthy eating with the occasional indulgence. At Terroir, the newest dining venue to premiere at Six Senses Douro Valley, the occasional indulgence is both healthy and delicious.
Get ready to savor Terroir savory cheesecake layered with cottage cheese and naturally sweet oxheart tomato, cauliflower marinated with spices of a homemade Madras curry, lush avocado paired with goat cheese, garden herbs and pine nuts or perhaps sample the homemade pickles and a range of vinaigrette made with aged Port wine vinegar.
Chef Ljubomir Stanisic and his team are committed to this earthy, healthy and sustainable line-up of dishes using products from the resort’s own organic garden, creating their own ingredients using traditional and natural techniques such as pickles and kimchi produced in-house. Its thinking about food on a different level without compromising the ultimate goals of flavor and happiness.
Six Senses Douro Valley wine team has carefully selected a range of premium organic and biodynamic wines that will pair excellently with all these wholesome flavors.
Adjacent to the organic garden, Terroir by Chef Ljubomir Stanisic is a place where the food loves you back! Ljubo has indulged his love for foraging and farm-to-fork dishes with subtly combined flavors from around the world to create a menu full of color, taste and nutrition. This is a place where healthy eating is both delicious and satisfying!
The Terroir pool terrace restaurant is open every evening from Tuesday to Saturday during the glorious summer nights in the Douro.
For more information please call +351 254 660 600 or email firstname.lastname@example.org.