The Yeatman Restaurant occupies the hillside hotel of the same name in Vila Nova de Gaia, directly across the Douro River from Porto's Ribeira district, and holds two Michelin stars under chef Ricardo Costa. The kitchen builds contemporary Portuguese tasting menus around Atlantic seafood and Douro Valley produce; the Bacalhau Prestige menu, walking through several treatments of salt cod alongside modern Portuguese classics, is the house signature. The restaurant belongs to the Fladgate Partnership, owner of Taylor's and Fonseca, so the wine list runs unusually deep in vintage and tawny port, and the sommelier team pairs each tasting-menu course with a specific port or Douro wine. The dining room is formal but relaxed — white tablecloths, floor-to-ceiling windows, and a wraparound terrace facing the Ribeira skyline, particularly striking near sunset. A jacket is recommended for dinner and the room stays conversational rather than lively. Because of the two-star rating and terrace views, dinner tables book out four to six weeks ahead, longer in summer for terrace seating. The shorter Friday–Saturday lunch service offers an à la carte alternative that is considerably easier to book than the evening tasting menu.
Signature dishes
- Bacalhau Prestige tasting menu — €170 (~$197)
- Vintage port wine pairing — €95 per person (~$103)
Good to know
- Known for
- 2-Michelin-star tasting menu with Douro wine pairings
- Hours
- Tue–Sat 7:30PM–10:30PM; lunch Fri–Sat 12:30PM–2:30PM
- Reservations
- Essential — book 4–6 weeks ahead via theyeatman.com
Location
Rua do Choupelo 345, 4400-088 Vila Nova de Gaia
41.1360, -8.6143 View on map
Highlights
- Two-Michelin-star tasting menu from chef Ricardo Costa
- Wraparound terrace overlooking the Douro River and Porto's Ribeira
- Deep vintage port and Douro wine pairing programme
- Bacalhau Prestige tasting menu, the restaurant's signature dish
Tips for visiting
- Book four to six weeks ahead for dinner, longer for a terrace table in summer
- Friday–Saturday lunch is a shorter à la carte service and easier to book than dinner
- The vintage port pairing adds roughly €95 (~$110) per person to the tasting menu
- Request a terrace-facing table at the time of booking for the best Ribeira view
Accessibility
The hotel and restaurant are built into a hillside with lift access to the dining room and terrace; step-free access runs from the main hotel entrance, and staff can assist wheelchair users on request.
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Frequently asked questions
Do I need to book weeks in advance?
Yes — dinner tables, especially terrace seats, are typically reserved four to six weeks ahead via theyeatman.com.
Is lunch easier to get into than dinner?
Yes, the Friday–Saturday lunch service is shorter and à la carte, with more last-minute availability than the evening tasting menu.
Is there a dress code?
Smart dress is expected in the evening and a jacket is recommended, though not strictly enforced.
Can dietary restrictions be accommodated?
The kitchen can adapt the tasting menu for dietary needs with advance notice given at the time of booking.