Quinta Nova’s Conceitus Restaurant Review – On Par with The Vistas and Wine

Lunch at Conceitus can be served on the patio-- where Vinta Nova's gorgeous vineyards are your vista

 

The chef of Conceitus Restaurant at Quinta Nova, José Pinto, may have been forced into the kitchen by his mother, but I’.ts passion that keeps him there….

 

Chef José Pinto

 

Pinto shares, “It was 25 years ago when my mother, who was concerned that I develop some skills and ability to get work, insisted I learn this..

 

“I didn’t get formal training in a culinary school…  It still really isn’t a job to me.  It’s a passion.  I work in the kitchen for pleasure, and not for money really…”

 

Duck with citrus vegetable puree (potato, orange, lemon) and hazelnuts

 

“But the pleasure is all ours”, I wanted to say…

 

Dinner amuse bouche-- a tomato soup with an onion crisp topping

 

At dinner the warm dark carob breads and olive breads served with olive oil

 

This was shortly before our second meal at Quinta Nova’s Conceitus Restaurant, a luncheon on the patio surrounded by vistas of the breathtaking beauty of Quinta Nova’s vineyards, orchards and surrounds.  (Read our review of Quinta Nova Winery House here.)

 

Quinta Nova is surrounded by the bucolic splendor of Douro Valley

 

In the evening, two upstairs rooms of the Quinta Nova Winery House, former quarters for the priest using the chapel next door, are a very cheerful dining room for Conceitus

 

Both this lunch, and the dinner the night before were delicious and satisfying—on par with the wine and the views.

 

Cod, aubergine in the oven, Sauteed potatoes in rosemary

 

Pork cheek cooked for 8 hours. Fragrant rice with celery. Sauteed vegetables

 

Typical Ló sponge cake. Forest fruits crumble, Anise sugar

 

Apple tart, almond cream, vanilla ice cream, Telha biscuits

 

Conceitus’ plating was particularly thoughtful--the desserts had the look of the impressionist paintings you’d travel to Paris to see.

 

The desserts for both lunch and dinner were not only delicious but visually beautiful. Here-- strawberry, cranberry, pear, blueberries, almonds and chocolate ice cream

 

Cookies and chocolate for a second dessert with espresso

 

Quail, sweetened spinach, corn vinaigrette

 

Roasted pumpkin cream, roasted prosciutto, spicy seeds, steamed vegetables

 

Cauliflower cream, Iberian bacon concentrate,. Parsley brushstrokes

 

Also each dish had a satiety-plus factor that came from combinations of textures, such as the purée component we sampled in a few.   

 

Rabbit terrine, pistachio, grape sauce. Sprouts and seasonal lettuces

 

We appreciated the delicate size of the greens selected for salads— tiny clovers coupled with small cherry tomatoes with homegrown taste. 

 

If you like caipirinhas you'll adore this similar Muscatel Tonic

 

As one would expect at a vineyard restaurant, the wine pairings keep your attention very much on what is in your glass—and you will have no complaints.  Our sampling of the Mirabilis Grand Reserve will have us searching for it at home, as well as the Quinta Nova Ruby Port we had for dessert. 

 

Quinta Nova wines have won many awards in blind tastings

 

(Read more about Quinta Nova Vineyards and wines here.)

 

Vinta Nova makes and serves teas made from grape vine leaves

 

This vine leaf tea is a palate cleanser

 

Our tip is to plan each meal for two to three hours. 

 

Goat cheese salad with sweet clover greens, almonds, sweet black olives and vinaigrette

 

These are meals and views that demand a long linger.

 

Our dinner server, Ruben Lima, had grown up in the Douro Valley

 

You can book ahead online on the Conceitus Restaurant of the Quinta Nova website.

 

 

 

 

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