Tila—known by all simply as Tila, just as she likes—works the land, she followed in her father’s footsteps, raising cattle and growing vegetables, embracing a circular farming approach—from soil to table, and back to the earth, with nothing wasted.
The corn she cultivates is milled and fermented to feed her free-ranging cattle, which she raises with care. She proudly preserves the Arouquesa breed, a certified native cattle renowned for its exceptional flavour and texture.
During the week, she sells her meat at Casa do Talho, but at weekends, with her family’s help, she transforms the space into a restaurant, serving everything she harvests, including her own homemade vinho verde.
On the last Sunday of each month, you’ll find her at the Castelo de Paiva market, chatting with customers and selling her traditional cured meats. “The connection with people is something truly special,” she says.
At Octant Douro, we also serve Arouquesa beef, grilled to perfection. And on some days, you might just bump into Tila the Warrior herself.
