Sobre nós_EN – Tertúlia

CONCEPT OF THE TERTÚLIA GASTRONOMIA RESTAURANT

“Our restaurant is an extension of the producers and the farms brought to the table – our greatest inspiration is Portuguese cuisine, crafted with the finest products our region has to offer, paired with the outstanding quality of wines from the Dão region. Tourism in Portugal’s Centro region has been thriving, and we aim to contribute by offering visitors an exceptional wine and gastronomic experience.”

CONCEPT OF THE TERTÚLIA

GASTRONOMIA RESTAURANT

“Our restaurant is an extension of the producers and the farms brought to the table – our greatest inspiration is Portuguese cuisine, crafted with the finest products our region has to offer, paired with the outstanding quality of wines from the Dão region. Tourism in Portugal’s Centro region has been thriving, and we aim to contribute by offering visitors an exceptional wine and gastronomic experience.”

PRINCIPLES

Our restaurant is guided by the highest ethical and professional standards. All the ingredients we use to prepare our dishes are fresh, and we strive to select them according to their season, prioritizing producers from our region.

PRINCIPLES

Our restaurant is guided by the highest ethical and professional standards. All the ingredients we use to prepare our dishes are fresh, and we strive to select them according to their season, prioritizing producers from our region.

PROJECT

Located in the heart of the vibrant Dão Demarcated Region, Tertúlia restaurant, housed within the Puro Dão Hotel & Spa in Nelas, is already recognized as a benchmark for exceptional cuisine.
We aim to honor the table as a gathering point for socialization, sharing, exchanging ideas, and unmistakably celebrating life’s greatest pleasures.
Focusing above all on the quality of local products, our restaurant offers a modern, relaxed, and sophisticated approach to traditional gastronomy.
Our Chef Henrique Ferreira’s cuisine is deeply influenced by the excellence of regional ingredients, skillfully blending seasonal specialties with the finest wines. These are expertly paired by our experienced Sommelier José Cardoso to create truly perfect harmonies.
With an extensive wine list featuring over 300 selections from Portugal and abroad, our restaurant celebrates Portuguese gastronomy alongside the unique character of regional production.
Set against the picturesque backdrop of this stunning region, we strive to transform every meal into a unique and enchanting experience that our guests will surely remember.
A true paradise for lovers of fine dining!

PROJECT

Located in the heart of the vibrant Dão Demarcated Region, Tertúlia restaurant, housed within the Puro Dão Hotel & Spa in Nelas, is already recognized as a benchmark for exceptional cuisine.
We aim to honor the table as a gathering point for socialization, sharing, exchanging ideas, and unmistakably celebrating life’s greatest pleasures.
Focusing above all on the quality of local products, our restaurant offers a modern, relaxed, and sophisticated approach to traditional gastronomy.
Our Chef Henrique Ferreira’s cuisine is deeply influenced by the excellence of regional ingredients, skillfully blending seasonal specialties with the finest wines. These are expertly paired by our experienced Sommelier José Cardoso to create truly perfect harmonies.
With an extensive wine list featuring over 300 selections from Portugal and abroad, our restaurant celebrates Portuguese gastronomy alongside the unique character of regional production.
Set against the picturesque backdrop of this stunning region, we strive to transform every meal into a unique and enchanting experience that our guests will surely remember.
A true paradise for lovers of fine dining!

CHEF HENRIQUE FERREIRA

Henrique Sampaio Ferreira, born in Santar, discovered his passion for the culinary arts at an early age, starting his journey in the kitchen of his great-uncle’s restaurant and tavern. By the age of 14, he was a regular presence there on weekends and during school holidays.
His academic path initially led him to Trás-os-Montes, where he attended an agricultural school. However, in 2007, he embraced his true calling and enrolled in a degree in Catering and Hospitality. Henrique gained valuable experience as an apprentice and intern, participating in events such as the Estoril Open Catering and working in prestigious kitchens like Quinta das Lágrimas, Tasca da Esquina in Lisbon, and Paço dos Cunhas de Santar. He had the privilege of collaborating with renowned chefs such as Henrique Sá Pessoa and Vítor Matos, with whom he has shared several events in recent years and considers a key mentor and partner in his culinary journey.
In 2009, Henrique joined GlobalWines as a trainee cook and progressed through various roles in the group’s restaurants, learning from esteemed chefs along the way. In 2013, he took the helm as head chef of Paço dos Cunhas de Santar, a place he holds close to his heart.
By 2016, Henrique was promoted to Executive Chef of GlobalWines, coordinating the kitchens of three restaurants: Quinta de Cabriz, Paço dos Cunhas de Santar, and Quinta do Encontro. In 2018, his responsibilities expanded further as he began managing all three restaurants in the group.
Between 2020 and 2023, Henrique served as an F&B Consultant for the restaurant at Quinta do Medronheiro, where he developed the gastronomic vision. In 2022, he took on another consultancy role at Wine Bistro, Mind The Glass, in Porto.
Currently, Henrique is focused on his most cherished and ambitious endeavor, “Project Tertúlia,” a tribute to his grandfather Aires’ work in preserving and promoting the culinary traditions of the portuguese Centro region. This project includes consulting services for the hospitality and restaurant industries.
In August 2023, Henrique, alongside his business partner and friend, sommelier José Cardoso, opened Tertúlia Gastronomia in the village of Nelas, within the Puro Dão Hotel. Together, they focus on seasonal, local Portuguese products and an ambitious wine list that highlights the Dão region and Portugal, delivering a culinary experience that celebrates national flavors and traditions.

CHEF HENRIQUE FERREIRA

Henrique Sampaio Ferreira, born in Santar, discovered his passion for the culinary arts at an early age, starting his journey in the kitchen of his great-uncle’s restaurant and tavern. By the age of 14, he was a regular presence there on weekends and during school holidays.
His academic path initially led him to Trás-os-Montes, where he attended an agricultural school. However, in 2007, he embraced his true calling and enrolled in a degree in Catering and Hospitality. Henrique gained valuable experience as an apprentice and intern, participating in events such as the Estoril Open Catering and working in prestigious kitchens like Quinta das Lágrimas, Tasca da Esquina in Lisbon, and Paço dos Cunhas de Santar. He had the privilege of collaborating with renowned chefs such as Henrique Sá Pessoa and Vítor Matos, with whom he has shared several events in recent years and considers a key mentor and partner in his culinary journey.
In 2009, Henrique joined GlobalWines as a trainee cook and progressed through various roles in the group’s restaurants, learning from esteemed chefs along the way. In 2013, he took the helm as head chef of Paço dos Cunhas de Santar, a place he holds close to his heart.
By 2016, Henrique was promoted to Executive Chef of GlobalWines, coordinating the kitchens of three restaurants: Quinta de Cabriz, Paço dos Cunhas de Santar, and Quinta do Encontro. In 2018, his responsibilities expanded further as he began managing all three restaurants in the group.
Between 2020 and 2023, Henrique served as an F&B Consultant for the restaurant at Quinta do Medronheiro, where he developed the gastronomic vision. In 2022, he took on another consultancy role at Wine Bistro, Mind The Glass, in Porto.
Currently, Henrique is focused on his most cherished and ambitious endeavor, “Project Tertúlia,” a tribute to his grandfather Aires’ work in preserving and promoting the culinary traditions of the portuguese Centro region. This project includes consulting services for the hospitality and restaurant industries.
In August 2023, Henrique, alongside his business partner and friend, sommelier José Cardoso, opened Tertúlia Gastronomia in the village of Nelas, within the Puro Dão Hotel. Together, they focus on seasonal, local Portuguese products and an ambitious wine list that highlights the Dão region and Portugal, delivering a culinary experience that celebrates national flavors and traditions.

SOMMELIER JOSÉ CARDOSO

José Cardoso holds a degree in Tourism Marketing from the Polytechnic Institute of Leiria and later completed his sommelier training at the Tourism and Hospitality School of Coimbra. Born in Vilar Seco, his journey has been deeply shaped by his family roots. From an early age, José developed a passion for the world of wine, learning alongside his grandparents, who were small-scale wine producers, and gaining an appreciation for every stage of the winemaking process.
José began his professional career at Caminhos Cruzados, working in sales, where he applied and expanded his knowledge of wine. His desire to offer unique experiences to the public led him to his first personal venture, Taberna do Chef. He later joined GlobalWines, where he served as a sommelier and maître d’.
Driven by a relentless passion for innovation and meaning, José has embarked on an exciting new adventure with Chef Henrique Ferreira. Together, they bring their vision to life at Tertúlia Gastronomia, combining exceptional food and wine experiences in a setting that celebrates Portuguese culture and flavors.

SOMMELIER JOSÉ CARDOSO

José Cardoso holds a degree in Tourism Marketing from the Polytechnic Institute of Leiria and later completed his sommelier training at the Tourism and Hospitality School of Coimbra. Born in Vilar Seco, his journey has been deeply shaped by his family roots. From an early age, José developed a passion for the world of wine, learning alongside his grandparents, who were small-scale wine producers, and gaining an appreciation for every stage of the winemaking process.
José began his professional career at Caminhos Cruzados, working in sales, where he applied and expanded his knowledge of wine. His desire to offer unique experiences to the public led him to his first personal venture, Taberna do Chef. He later joined GlobalWines, where he served as a sommelier and maître d’.
Driven by a relentless passion for innovation and meaning, José has embarked on an exciting new adventure with Chef Henrique Ferreira. Together, they bring their vision to life at Tertúlia Gastronomia, combining exceptional food and wine experiences in a setting that celebrates Portuguese culture and flavors.