In the name of origins and flavours, chef Rui Paula uses his memories to sustain his three signature restaurants: DOC, DOP and Casa de Chá da Boa Nova. It all began in his grandparents’ farmhouse in Favaios, where soups and stews would be cooked in iron pots. He lived from an early age surrounded by freshly-laid eggs and by whatever was sprouting from the earth, whereby his environment and what he observed, fuelled his desire to produce. Decades later it is the two Michelin stars, the honourable distinctions and the experience that make him a standout figure in his country and beyond.
To understand the essence of Rui Paula means exploring his three restaurants located in the north of Portugal, which are like fragments of the chef’s soul. The flavoursome journey begins at DOC, the restaurant that looks out over the river Douro. Acting like a window looking out onto the vineyard terraces and riverside villages, it is known for its premium positioning and local flavours with a modern twist, in which textures, taste and aromas are heightened to a profound level. Extending over a wooden deck over the river, DOC includes a river structure with two jetties and a wine cellar. From fresh fish and shellfish from the coast to the more traditional meats, explore the essence of the Douro flavoured with renowned wines.
