Of course you can have your cake and eat it too. The trick to having the best of both worlds is to successfully balance healthy eating with the occasional indulgence, especially when that indulgence is both nutritious and delicious!
At Terroir, the newest dining venue to premiere at Six Senses Douro Valley, savor cheesecake layered with cottage cheese and naturally sweet oxheart tomato; cauliflower marinated with spices of a homemade Madras curry; and lush avocado paired with goat cheese, garden herbs and pine nuts. Top it off with wholesome and homemade pickles and a range of vinaigrettes made with aged Port wine vinegar. All guilt free, without having to check your step count to see if you’ve ‘earned’ it.
Chef Ljubomir Stanisic and his team are continually dreaming up earthy, nourishing and sustainable dishes using products from the resort’s own organic garden. Ljubo creates and blends his own ingredients using traditional and natural techniques such as pickles and kimchi produced in-house. He 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, nutrition and joy.
The Terroir pool terrace restaurant is adjacent to the organic garden and open every evening from Tuesday to Saturday during the glorious summer nights in the Douro.
What’s more, the Six Senses Douro Valley wine team has carefully selected a range of premium organic and biodynamic wines that will pair excellently with each dish. Cheers to that!
For more information, please call +351 254 660 600 or email firstname.lastname@example.org.