Six Senses Douro Valley welcomes Chef Ljubomir Stanisic
Ljubomir Stanisic was invited to be the consulting executive chef of Six Senses Douro Valley, the first Six Senses Hotel opened in Europe. The Yugoslav-turned-Portuguese, the cook who is dedicated to a country where he was not born, the creative that draws on national traditions and products, accepted the challenge.
In Six Senses Douro Valley, chef Ljubomir pays homage to the World Heritage region, with deep roots and ancient traditions in the cultivation of biological gardens, extracting from it a multitude of ingredients necessary for a kitchen of the senses.
The multifaceted spaces of the restaurant, terraces and lounges of Quinta Vale de Abraão are the perfect setting for menus inspired by organic produce, using only local and seasonal products transformed in a simple way.
An à la carte menu focused on the products of the land is complemented by an exquisite tasting menu and with the experience of the Chef’s Table, as well as a menu of appetizers, available at the Wine Library and featuring the best and tastiest regional cheeses, homemade pickles and world famous local sausages.
Good food for a good cause. The suggestion of the Yugoslav-now-Portuguese chef is about much more than bringing delicious dishes to the table: it is based on sustainability. The goal is to transpose to the plate the ecological concern of Six Senses that is based on sustainability and is focused (and concentrated) on the global concept of wellness and respect for the values of local sensitivity, global awareness. The wish is to to put health and seasonality on the fork. To use almost exclusively products of the season and the region. Be local, buy local, eat local.
The gastronomic concept of the first Six Senses resort in Europe is to give priority to the nutritional richness of the ingredients and to transform them as little as possible. Using a lot of fish from the river and from our Atlantic coast, game meat, red meats from grazing animals, many whole grains and mainly products from the hotel’s organic vegetable garden and small producers in the region, the goal is to show that health can and must be present in the fine dining. And that it can and should be delicious.
Cooking at the Open Kitchen stimulates all the senses. Producing from scratch products such as bread, pickles, preserves, yogurts, cheeses, butters and oils, helps to create a very local and unique identity.
Food for thought. To think about the world and enjoy life. From Douro, from Six Senses Douro Valley.