The story
At Seixo, memory and regional flavours are the two ingredients that fuel the kitchen. Overlooking the Douro River and old vineyards, this restaurant in Tabuaço is the work of Chef Vasco Coelho Santos, who left a management degree to pursue cooking. His path took him through some of the world's most celebrated kitchens — Mugaritz, Arzak, and El Bulli — before returning to Portugal. In Porto, he opened Euskalduna Studio in 2016, followed by Semea in 2018, building a growing group of projects.
At Seixo, the Portuguese cuisine is rooted in seasonality and sustainability. Local and national products take centre stage, woven together with the stories of the people and the land. The menu changes with the seasons, and diners are invited to relax and savour both the food and the surrounding landscape. À la carte options and a wine list complement the experience.
The restaurant's recognition in the Michelin Guide as a Recommended restaurant underscores its commitment to quality. Meals are served for dinner, with both indoor air-conditioned and outdoor seating available, allowing guests to fully appreciate the Douro valley setting.
Recognition
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