RAIVA Restaurant

Unlikely Inspirations
and the D
OURO at the centre of EVERYTHING

Raiva is not just the civil parish where our restaurant is located. Raiva and the Lower Douro region are home to some unique regional delicacies. A simple, relaxed cuisine, inspired by the River Douro from its source. But Raiva (which means "anger" in Portuguese) is also an emotion. The agitation and restlessness that drive the search for innovations, reinterpretation and unlikely choices for this menu. It is not easy to choose between the typical dishes of the region or those created by Chef Dárcio Henriques. If you can't make your mind up, order the tasting menu.

[Dinner] / [Wines]

The RAIVA restaurant is selected by the 2024 edition of the MICHELIN Spain and Portugal Guide.

Gastronomic Concept

A journey through the most important eno-gastronomy region in the world. The Douro rises at an altitude of 2000 metres in the peaks of Urbión in the interior of Spain near the city of Soria. Its climatic diversity and landscapes make it the most interesting river in the world, both for its gastronomy and for its wines. At its source we find the DO Ribera del Duero, the most prestigious wine appellation in Spain, followed by three more DOs (Cigales, Toro and Arribes del Duero, the last located in a biosphere nature reserve). In this part of the river we find one of Spanish cuisine's most interesting flavour-dry-cured Iberian ham. In Portugal, too, Douro and Trás-os-Montes wines continue the tradition of great wines, as well as Vinho Verde and Port Wine — the first appellation of controlled origin in the world.
But there's more! As well as wine, we have add extra virgin olive oils, a wide range of cheeses and bread. And it is this richness that makes the Douro so special. It connects sea, mountain, vineyards, orchards, plateaus, holm oaks, and cork oaks. And, here, we pay tribute to all of this bounty at mealtimes.

Dárcio, the Chef

I always remember being on my parents' farm, getting my hands in the soil, touching the fruit and vegetables. That's where my passion for this world was born and above all my passion for the product. I started in Portugal, rather timidly, but it was in 2013 that I took a leap of faith and started my trip outside the country. I spent two years working in Paris, with Joel Robuchon. In 2015 I went to Shanghai to open the first Portuguese restaurant there, a very enriching experience! After a year I returned to Europe, to London, to work with Chef Eric Frechon at the Celeste, in The Lanesborough hotel - where I took over the leadership of the team in 2019 and earned a MICHELIN STAR in 2020/2021 . Arriving here, at Octant Douro, I was keen to rewrite Douro cuisine, honouring the river from its source to its mouth, paying tribute to typical products from both sides of the border, and adding my own touch of modern European creativity.


Signature gourmet restaurant with capacity for up to 60 people (indoor) and with an outdoor terrace open in summer. Open for breakfast and dinner all year.


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