Beyond the bottle: what the Douro actually eats

Kid goat, river trout, almond cakes and a square loaf you'll think about for years.

Wine country is rarely just about wine, and the Douro is no exception. The same slopes that grow the grapes grow olives and almonds.

The four-cornered loaf

Favaios makes a square bread — pão de quatro cantos — from a wood oven that runs almost continuously. Torn warm, with a little of the village's olive oil, it needs nothing else.

Everything here is grown within sight of where it's cooked. That isn't a trend in the Douro. It's just how it has always been.

— Chef Inês Tavares

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