7-Day Premium Tour in Douro aboard a Private Yacht Cruise

Day 1: Arrival in Portugal: Porto to Régua

Welcome to Portugal. Wine Tourism in Portugal will invite you to discover the amazing Douro Valley aboard a Private Yacht.

After airport formalities at Porto International Airport (OPO), or pick-up at your hotel in Porto, you will be transferred, by deluxe vehicle with English speaking Chauffeur to Marina do Freixo.

09h00 - Check-in and Boarding at Marina do Freixo quay.

Departure to Régua.

Arrival at Crestuma-Lever Dam (sluice rises 14 m).

Lunch served on board.

Arrival at Carrapatelo Dam (sluice rises 35 m). Arrival at Régua

You will be transferred to the Restaurant.

Dinner is waiting for you at Castas & Pratos Restaurant. Castas e Pratos, CP for short, results from the will of Edgar Gouveia and Manuel Osório, two entrepreneurs joined by family ties and motivated by the ambition to create an innovative and distinctive project, combined with the passion for the Douro. Thus was born Castas e Pratos, a restaurant located in a historic space, in the old warehouses of CP, the Portuguese Railways, in Régua, luxuriously renovated with all the necessary comfort to make you aware of the best of the region of the Douro.

Drop-off at the private Yacht. Accommodation aboard the boat

End of day.

Day 2: Régua – Pinhão

Wake up to the beautiful Douro landscape and recharge your batteries with a fantastic breakfast served on board.

10:00 Departing from Régua quay to Pinhão

Régua dam (sluice rises 28 m). Arrival at Pinhão.

You will be transferred to the Restaurant.

Lunch is waiting at Quinta do Portal Restaurant. You have at your disposal a service made and served by a surprisingly young team. The signature cuisine of Chef Milton Ferreira and his team is characterized by the beautifully balanced flavors and textures, the vibrant colors, and the use of fresh high-quality products that meet the wines produced by Quinta do Portal, culminating in a meal designed to surprise and satisfy the expectations of its guests. The menus of Chef Milton Ferreira reveal comprehensive conjugations of flavors, together with the regional and local gastronomy, but also the wines from Quinta do Portal that are also used to give food its own identity.

After lunch, you will visit and wine tasting at Quinta de La Rosa Winery. Quinta de La Rosa was built in an unusual location, on a hill with steep stairs that connect the different levels besides the Douro River. Here it is produced the wine that is provided to some of the most important Restaurants and Retailers all over the world. The Bergqvist family has been making Port wine since 1815. The Quinta de La Rosa estate was offered as a baptism gift to Claire Feuheerd, Sophia's grandmother, in 1906.

Dinner will be served at Quinta de La Rosa. With fabulous views over the river, Quinta de la Rosa's Restaurant was opened in the summer of 2017.  The philosophy of Cozinha da Clara is to serve local Portuguese cuisine at its best – simplicity is the key, including a touch of the family’s heritage, by adding some of Claire’s favorite recipes.  The executive chef, Pedro Cardoso, has worked in the Douro for over 10 years.  Using locally sourced products and vegetables from the garden, Chef Pedro has developed many of his recipes from the Tras-os-Montes.

Drop-off at the private Yacht. Accommodation aboard the boat

End of day

Day 3: Pinhão – Ferradosa – Pocinho

Breakfast served on board

09:30 Departing from Pinhão quay to Pocinho

Valeira dam (upstream). Arrival at Ferradosa.

Lunch at a traditional restaurant near the dock Bago D'ouro Restaurant. The restaurant, in Vila Nova de Foz Coa, is located in an old stone house, very close to the Douro River. From the windows you can see the water course, which makes this the perfect place for long meals, full of regional flavors. The menu of this house is filled with traditional proposals, created based on recipes that have been in the family for generations. From the waters in front, they use the fish to make delicious migas and from the surrounding hills, the wild boar comes out, which they serve as a stew. At the right time, enjoy the fried fish from the river as a snack or main meal.

Pocinho dam (upstream). Arrival at Pocinho

You will be transferred to the archaeological museum.

You will visit “Côa Museum”. Inaugurated on the 30th of July 2010 and located on one of the slopes where the Douro and the Côa rivers meet, the Côa Museum uses state-of-the-art technology to present a view of the Côa Valley's cave art, particularly from the Palaeolithic era (+/- 25,000 to 12,000 years ago). The museum is one of the facilities belonging to the Vale do Côa Archaeological Park. Guided tours in all-road vehicles and accompanied by specialized guides. The museum also offers experimental archaeology workshops and other Educational Services activities.

End of day

Day 4: Pocinho – Pinhão

Day 5: Pinhão – Régua

Breakfast served on board

Departure from Pinhão quay to Régua

Stop at Folgosa

Lunch will be served at DOC Restaurant. A great restaurant, with modern and creative gastronomy, with Douro flavors. Designed by the architect Miguel Saraiva, in a place of enormous beauty, blending the grandeur of the vineyard-covered mountains and the serenity of the Douro river. The Michelin Starred Chef Rui Paula Team organizes everything in detail, always adding an element of surprise, so as to make the celebration unforgettable.

Régua dam (downstream). Arrival at Régua.

You will be transferred to Six Senses

Enjoy a fantastic unique Chef's Table experience. A very personal journey of food and wine. An open cooking station is complete with a wood-fired oven for bread baking and a Josper Grill. Join a small group at a 10 courses meal that is prepared and hosted by the Chef, right before your eyes. Follow the process and complete the experience with selected accompanying wines. This is the greatest gastronomic option at the Six Senses Douro Valley that is celebrating the region.

Drop-off at the private Yacht. Accommodation aboard the boat.

End of day

Day 6: Régua – Porto

Breakfast served on board

Departure from Régua quay to Porto

Lunch at Palato D'Ouro - Royal Douro Valley Restaurant. The Douro region's gastronomy is flavoursome and rich in traditional flavours passed down through the generations. It promise to combine regional produce of controlled and protected origins with modern cuisine. Offers river views and truly memorable dishes marked by the delicious tones of the Douro.

Carrapatelo dam (downstream)

Crestuma dam (downstream). Arrival at Porto

You will be transferred to the restaurant.

Dinner is waiting for you at Decastro Gaia Restaurant. A place for tasting, where wines are matched with Portuguese snacks under the guidance of renowned Chef Miguel Castro Silva. The gastronomy embraces the concept of innovation, diversification, and modernity of the Porto Cruz project, challenging visitors to taste new experiences that test the palate in an informal yet stylish ambiance. You will enjoy a Sunset Port Cocktail on the rooftop with 360º views over the Port Cellars and Douro River and Dinner at the Restaurant.

Drop-off at the private Yacht. Accommodation aboard the boat.

End of day

Day 7: Last day in paradise

Breakfast served on board followed by check-out.

You will be transferred to Porto International Airport (OPO) or your hotel in Porto.

End of Tour