Ljubomir Stanisic in his “Terroir”
Chef Ljubomir Stanisic‘s latest project is located in Six Senses Douro Valley, in Lamego. Acting as consulting executive chef for the hotel since 2016, the chef now signs the creations of Terroir, a new organic restaurant where the balance between flavor and health is pushed even further – a characteristic of the chef’s cuisine in the resort from the beginning.
Next to the organic garden, from where many of the ingredients used in the kitchen come, and close to the outdoor pool, “Terroir” was given its name thanks to the connection to the land and the place that define its personality, seasoned by the creativity of chef Ljubomir Stanisic. Sustainability, health and respect for local products and traditions are the concepts that underpin the philosophy of this space.
All this, yes, but with flavor. This is the statement that the chef makes along the menu, with suggestions such as savory cheesecake layered with cottage cheese and naturally sweet oxheart tomato, cauliflower marinated with spices of a home Madras curry, lush avocado paired with goat cheese, garden herbs and pine nuts or an ice cream made with herbs from the garden. Recovering ancestral and natural cooking methods, Terroir also produces products such as homemade pickles and kimchi, naturally fermented, prolonging the life of these ingredients and contributing to less waste (and to the health of those who taste them at the table), and homemade vinaigrettes based on Port wine.
Dining in the Douro region without dedicating a chapter to the wines would be unthinkable, especially when at the commands of this restaurant you find a chef whose passion for oenology is well known. Thus, following the suggestions of the kitchen, there is a wine list filled with organic and biodynamic premium references, selected by the sommeliers team of the Six Senses Douro Valley.
A table full of reasons to visit Terroir, for the dinners from Tuesday to Sunday, during the summer nights.