At the Table
In a place that nourishes the soul and imagination, where everything rises to the level of exception, there couldn't be a shortage of dining options that engage all the senses and inspire the body and passion with alchemist-like refinement. Largo do Paço, with its vortex of delicate combinations, offers an immersive experience not to be missed. Canto Redondo, with its seductive atmosphere and exquisite flavors, is a journey through the best of national and international gastronomy, masterfully reinterpreted. À Margem, with its expansive view over the heart of Amarante, is the dining room where the first meal of the day is served. Overlooking the Tâmega River, Ciao Tílias provides the necessary extension of comfort with an Italian flair.
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Palace Square
Francisco Quintas, 27, head chef at the fine dining restaurant Largo do Paço, which has just earned a Michelin star, was named a Young Chef by the Michelin Guide 2026. This award confirms the chef's talent and creativity.
Born in Miranda do Corvo, Francisco Quintas began his career at the Coimbra School of Hospitality and Tourism. While still young, he worked in renowned kitchens such as Chiltern Firehouse and Aquavit London. His international career also included stints at prestigious restaurants like Boury, De Librije, and Likoké.
In 2025, she returned to Largo do Paço, where she assumed creative leadership. Her cuisine blends Portuguese tradition with international influences, emphasizing the product, seasonality, and a rigorous French-inspired technique.
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Canto Redondo
Born in Porto, chef João Sá trained at the Coimbra School of Hospitality and Tourism and at the Basque Culinary Centre in San Sebastián. He worked in London with chef Nuno Mendes, and in Brazil he was part of the team at the Lasai restaurant, owned by chef Rafa Costa e Silva, which has been awarded two Michelin stars.
Upon returning to Portugal, he worked on renowned projects, including restaurants run by chefs Henrique Sá Pessoa and Pedro Lemos, and the three-Michelin-starred Boury restaurant in Belgium, where he raised his standards and precision. He also held head chef positions at the InterContinental Porto – Palácio das Cardosas and the Six Senses Douro Valley.
A journey built on autonomy, discipline, and dedication that culminates in the kitchen of Canto Redondo.
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