If you’d like to give your guests a taste of ‘winter’ in Northern-Portugal, then why not give this three-course menu a whirl? We’ve managed to prise professional secrets, out of our friendly chefs at Six Senses Douro Valley, so that you can recreate their masterpiece in your own home.

Cooked with products from the Douro Valley, others that take your memory back to when Portugal was producing first class cacao in St. Tomé and Principe, or with fresh seafood from the Portuguese Atlantic coast, these three dishes present a full meal that is a joy for the senses

Crème Chestnut soup with King Prawns

Ingredients (per person)

  • 120g of king prawns
  • 40g butter
  • 80g fresh fennel
  • 100g chestnuts plus 1 or 2 for decoration
  • Truffle oil
  • 40g cream
  • 40g crème fraiche
  • 20g shallots
  • Carabineiro stock
  • Vegetable stock 


  1. Peel the caribineiro and remove the vein
  2. Roast the chestnuts in the oven then peel
  3. In a pre-heated pan, put the butter, sliced shallots, fennel and cook for a few minutes
  4. Add the chestnuts and vegetable stock and simmer gently until chestnuts are soft
  5. Season with salt and pepper, put in the blender and strain
  6. Add the cream and the crème fraiche
  7. Remove from the stove and add the truffle oil
  8. Grate the extra chestnuts on the serving dish and put the carabineiro in the salamander sprayed with aromatized crustacean olive 

Mushroom and Prawn brothy-rice

Ingredients (per person)

  • 80g arbório rice
  • 40g bolete mushrooms
  • 40g shitaki mushrooms
  • 40g oyster mushrooms
  • 40g chanterelle mushrooms
  • 40g parmesan cheese
  • 220g prawns (20-30)
  • Chives & 1 shallot
  • Truffle oil
  • Thyme
  • Butter
  • 1 lemon


  1. Clean and slice the mushrooms
  2. In a pan, put the butter and shallots and leave to soften
  3. Add the rice, and a glug of sparkling wine
  4. Slowly add the mushroom stock
  5. Add the mushrooms
  6. 1 minute before the risotto is ready remove from the stove, add salt, pepper and thyme
  7. Add some butter, parmesan cheese and truffle oil
  8. Glaze the shrimps and put them in a cylindrical mould
  9. Spray with crustacean oil and put it in the salamander 

Chocolate Mousse
Serves 10


  • 400g chocolate 70%
  • 100g butter
  • 12 egg yolks
  • 150g sugar
  • 12 egg whites  


  1. Melt the butter and the chocolate in a bain-marie
  2. Mix the egg yolks and the sugar and add to the melted chocolate
  3. Finally add the beaten egg whites and mix
  4. Refrigerate before serving
  5. When serving add some red fruits on top

Enjoy with a glass of spectacular Douro Valley wine and finish with an aromatic port.


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