Restaurante Semea by Euskalduna

"This restaurant has improved in every respect following its move to the banks of the Douro – it has gained space, consolidated its culinary philosophy, and now boasts the added benefit of views of the river. The cuisine here, which includes rice dishes cooked in a wood-fired oven, is based around the grill and open fire, using local seasonal ingredients to create dishes that, although uncomplicated, are full of flavour and feature a strong focus on presentation. The restaurant’s other attractions include the delightful panoramic terrace on the first floor." - Michelin Inspector

"Get the tarte de chalota (savory shallots sweetened with balsamic vinegar and layered over buttery puff pastry), arroz de costela mendinha (lightly caramelized oven-fired rice with slow-cooked sirloin), and pescada com pil-pil e cogumelos (hake cooked to golden skin perfection and doused in a creamy, garlicky sauce with mushrooms). There’s only one item for dessert and you should definitely order it: rabanada. A take on the traditional Portuguese French toast, it’s crispy and cinnamony on the outside, custard-like on the inside, and served with goat’s-milk ice cream." - ByMiguel Andrade

"Restaurants such as Taberna Sal Grosso, Semea, Prado, and Taberna do Calhau opened at least partially in response to the new wave of tourists." - Rafael Tonon