Ventozelo Winery Unveils New Menu

Throughout the month of November, the Cantina de Ventozelo is celebrating the olive harvest with a special menu dedicated to new olive oil, created by Chef José Guedes. Available daily for lunch and dinner, this four-course menu highlights the unique flavor of the olive oil produced on the estate, the result of a manual harvest. It includes delicacies such as Olive Bread, Poached Partridge, Codfish à Lagareiro, and Olive Oil and Honey Pudding, paired with Quinta de Ventozelo wines for €55 per person. In addition to savoring the olive oil served in flasks as an appetizer, guests of the Ventozelo Hotel & Quinta can participate in the olive harvest or taste this freshly produced olive oil. This initiative is part of a monthly program to promote regional and seasonal products, organized by the Cantina de Ventozelo, which has highlighted local heritage such as pork, the Douro River, and the organic production of the estate’s garden. According to José Guedes, the goal is to enhance both local production and the region’s gastronomic heritage. The restaurant, open to the public and to guests, thus maintains the tradition of bringing regional cuisine to life in a space that dates back to the old dining room of the Quinta’s workers.