Fancy lunch?
Make the most of your visit with Cask to Kitchen: our exclusive wine & food experience in partnership with Sagardi restaurant.
Cask to Kitchen combines a guided tour of the Cockburn’s Lodge, including a tasting of three ports, with an incredible lunch across the river at Sagardi restaurant, paired with our ports and Symington wines.
- A guided tour of the Cockburn's Lodge complete with tawny port tasting.
- A Basque-inspired lunch at Sagadi including welcome cocktail, starter, hot and cold dish options, and dessert, along with Symington wine pairings.
From cask to kitchen, this is your chance to enjoy a full-on sensory journey – book your experience today!
75€ per person
Note: The distance between Cockburn's Cellars and Sagardi is 2 kilometres, which is a 30-minute walk along the Douro river.
Menu with pairing 1: 75€
Menu with pairing 2: 84€
MENU A
STARTERS
3 Cold Pintxos
2 Hot Pintxos (Mushroom croquette, lardina or txistorra)
MAIN COURSE
Farmhouse pork ribs
or
Iparralde duck magret with cider apples
or
"Roxario" ciderhouse style codfish omelette
Our artisanal bread
Water
Coffee and chocolate truffles
MENU B
STARTER
to choose between
Traditional grilled "txistorra" (Basque sausage) from Orio
or
Idiazabal cheese, spinach and walnuts salad
or
Iberian ham croquettes
MAIN COURSE
to share, to choose between
Farmhouse pork ribs
or
Pan-fried codfish Zapiain ciderhouse style
or
Beef steak tartare
Side dishes
Twice-cooked potato wedges or Lettuce with spring onions
Our artisanal bread
Water
Coffee and almond tile and cigarillo
WINE PAIRING 1
Florão Branco - DOC Alentejo
Altano Biológico - DOC Douro
Cockburn’s Special Reserve Port
WINE PAIRING 2
Altano Branco – DOC Douro
Pombal do Vesúvio - DOC Douro
Cockburn’s 10 Years Old Port
COCKBURN'S LODGE
Cockburn’s lodge is the largest port cellar in the historic quarter of Vila Nova de Gaia, with 6,518 casks of port maturing under its giant roofs, and one of the very few with its own dedicated team of coopers.
SAGARDI RESTAURANT
Our cuisine is rooted in sincerity and authenticity, with a mission to revive, promote, and develop traditional Basque cuisine and share it with the rest of the world. It is a gastronomy deeply connected to the land, the sea, and their bountiful products.
