Flavors and Views: A Superb Dinner in Digby, Porto

The Hidden Gem of Torel Avantgarde Porto

The Digby restaurant is nestled within the five-star Torel Avantgarde establishment in Porto. Opened in 2017, this boutique hotel has become a favored destination for travelers seeking unique and sophisticated experiences. The history of Torel Boutiques, to which the Torel Avantgarde hotel belongs, began with three individuals from diverse backgrounds, Joao Pedro Tavares, Barbara Ott, and Ingrid Koeck, who met in Lisbon and decided to venture into luxury hospitality together. Their first success, the Torel Palace in Lisbon, was followed by the Torel 1884 Suites & Apartments and its Bistro & Wine Bartolomeu in Porto, and then the Torel Avantgarde. Each of these establishments is synonymous with comfort and refinement, offering personalized and warm service. Nestled in this luxury setting, Tenro by Digby is one of Porto's best-kept secrets, preserved from mass tourism thanks to its exclusive and intimate setting.

© Digby

Craftsmanship and Stunning Views

The Digby restaurant is named after Sir Kenelm Digby, born in 1603, a prominent figure of the English Renaissance. Diplomat, courtier, philosopher, astrologer, and culinary author, Sir Digby made history with a remarkable invention: the modern wine bottle. In homage to its illustrious inventor, wine bottles elegantly adorn the entire establishment, creating an atmosphere where every detail recalls the historical and cultural importance of wine.

© Digby

Deeply rooted in the elegance of the 1930s, Digby's style celebrates the richness of traditional Portuguese materials. This space, bathed in brown and gold tones, pays homage to national craftsmanship through its predominantly wooden, cork, and velvet furniture. The interior decoration, designed by Isabel Sá Nogueira, fosters a warm and welcoming atmosphere, allowing every visitor to feel immediately at home. The highlight is undoubtedly the terrace that offers a breathtaking view of Porto and the Douro River.

© Digby

© Digby

Between Portuguese Tradition and Contemporary Touches

Trained in Porto, Chef João Figueirinhas later honed his culinary expertise in luxury hotels and Michelin-starred restaurants in Portugal, Spain, and the United Kingdom. He masterfully blends flavors, colors, and styles, creating dishes that are both a delight for the palate and a visual enchantment.

At Tenro by Digby, gastronomy is a celebration of Portuguese traditions with a contemporary touch. Collaboration with José Gordón's El Capricho project introduces exceptional meats into the menu, such as the 30-day-aged ribeye and the Chuleton de vaca de trabajo, reputed to be among the best in the world. Digby is also committed to healthy and responsible cuisine, favoring local products and homemade preparations.

The signature cocktail menu enriches the experience, offering unique flavors in the cozy bar or on the terrace with one of the best views of Porto. The wine selection is equally impressive, representing the best of Portugal, with a range exploring the unique characteristics of each wine region.

Our Dinner

We started our dinner with a homemade welcome cocktail, crafted from pineapple fermentation, offering a surprising and delicious first impression. As we soaked in the convivial atmosphere, our eyes eagerly scanned the various culinary offerings on the menu. The meal began with a refreshing beet and parsley salad. This composition was adorned with crunchy beet pickles, thin salted zucchini slices, and topped with a perfectly balanced parsley sauce. At the same time, we were captivated by the delicacy of the braised sardines, accompanied by marinated tomatoes. The tomato vinaigrette added a tangy and invigorating touch that awakened the taste buds.

The main course was a tribute to traditional Portuguese flavors with ray à la 'Bulhão Pato', served with herb-infused clam rice. The softness of the ray and the marine character of the clams harmonized elegantly. Alongside, the lamb with carrots, prepared according to Algarve traditions, offered a melting texture and deeply comforting flavors.

To conclude this feast, the dessert was a ballet of contrasts and textures. Goat cheese paired with fig and hibiscus created a symphony of sweet and savory flavors, absolutely divine and surprising. Honey, yogurt, and quinoa concluded our culinary experience on a sweet and light note, leaving a pleasant and lingering memory on the palate. Naturally, we accompanied our dinner with a delicious red wine from the Douro.

My Review

Dining at Digby was a superb culinary experience, skillfully blending Portuguese traditions and modern touches. The atmosphere of the place, enriched by elegant decoration and a stunning view of Porto and the Douro, made the meal even more special. The menu, prepared by Chef João Figueirinhas, offered visually captivating and exquisitely tasting dishes, highlighting quality local ingredients. The impeccable service magnificently crowned this delightful evening.

Practical Information

A big thank you to Digby for the invitation to discover their establishment. Of course, I remain free in my comments in this article!