After the publication, in 2008, of the book “Rui Paula Douro Cuisine,” the chef from Porto and the editor Quidnovi, joined to edit a new book. This new book presents the return to the origins of Rui Paula and their culinary proposals with local inspiration.
If in DOC restaurant , the chef’s main element of influence was the Douro experiences in is rural universe, DOP restaurant open the limits to the Atlantic Ocean. The countryside, which starts right at the gates of Porto, is still present. But the main inspiration is based in the city and the sea, more focused on the world, but also based in old memories.
The book was written by Pedro Garcias and the photos are from Nelson Garrido.