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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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.
"I develop my own cuisine, based on my memories,
and inspired by the places I've visited."
Chef João Sá
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Ciao Tilias
Born in 1965 in Castro Daire, Rui Ribeiro, currently head chef at the Italian restaurant Ciao Tílias, entered the restaurant industry in 1987 in Switzerland, where he worked for two decades. In 2004, he completed a culinary course at the Hotel & Gastro Union and GastroSuisse.
He returned to Portugal the following year, taking over the kitchen leadership of several restaurants in Amarante, a city that became his home. Responsible for the kitchen at Ciao Tílias since 2022, he has combined his decades of experience with continuous training in related fields, giving him a broad understanding of the industry.
His career path reflects the balance between a genuine passion for gastronomy and the technical rigor that is now inseparable from the restaurant industry.
