For Luís Leão, CEO and Winemaker at Quinta do Paral, “contemporary luxury is built through authentic and emotionally striking experiences”. It was from this principle that this program was born, which aims to transform “the hotel into a true stage of creation, where gastronomy, wine, art and territory come together to tell the story of the culture and tradition of different regions”, he added.
Quinta do Paral has in its wine cellar, in addition to the wines it produces from centuries-old vineyards – and which have won admirers for being very identifiable with the Vidigueira region – some wines selected from other regions. As a rule, only one producer per region, to ensure that you only have high quality references in your selection.
The option, Luís Leão recently explained to DN, has to do with the fact that he wants to provide hotel and restaurant customers with options of the best that is made in Portugal.
The “4 Estações” dinners also stand out for their exclusivity, allowing only 45 guests at the table.
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