We want to bring people closer to earth and educate them through taste. The Alentejo cuisine is centuries old, a History that needs to be shared for its importance and flavours. We believe there is still so much to do and, therefore, we give new life to ingredients, processing them and adding new shapes, colours, and purposes.
We work sustainably, partnering with local producers, and we choose the most exceptional ingredients in Alentejo, particularly in the Portalegre area. We’re based in Marvão, in an old mill, where we have our shop and where we host tours that can extend to tasting sessions and light meals. We aim to teach and share our knowledge of Alentejo cuisine and, coincidently, of our products. We want people to use the ingredients in full, knowing them from the roots. That’s why we have show cookings and organise lunches and dinners with an educational purpose.
TerriuS was built on four strong pillars: sustainability, quality, innovation, and image. Get to know us and discover our products while enjoying a meal in the shade of a cork oak tree in Évora, or with a view to the Marvão castle. We promise you the most beautiful landscapes and the most authentic flavours.
Marvão’s chestnut is small but flavourful. Because it's minimal, we can't use it as a fresh product, so we recovered the old process of smoking them and making dry and ground chestnuts. Chestnuts are peeled by hand, then dried and cleaned, and sometimes they break and lose value. Since we are located at a watermill, we thought it would be a good idea to use those chestnuts to make flour. That ended up being more successful than the chestnut itself, because of the many uses for flour. We did the same with mushrooms. We do the same process for the wild mushrooms that sometimes get dented and dark after drying. So we take them and grind them into mushroom flour, one of our top selling products.
Our story and mission
TerriuS began as a group of young farmers in love with this part of Alentejo. In the beginning, Rita Beltrão Martins was the face of the project and the driving force behind it and, today, both of us are responsible for the brand.
I’m from Évora and lived there until my teen years. I left to major in Agronomical Engineering at the Universidade de Coimbra, and after graduating I travelled abroad to work in my field as a consultant and commercial representative for some companies. I lived in Brazil, near the Amazon and Mato Grosso, and then moved to Spain to continue studying. I lived in Saragossa, Madrid, and in 2005, I moved to Seville to work for a Portuguese company. That's where I met the partners with whom I created TerriuS. The company was based here in Portalegre, and I grew fonder of the region in the years I lived there. I had visited before as a child but had no recollection from that time.
In 2011 I returned to Portugal with most of the project designed in my mind. We all knew we had to do something here. And things unfolded naturally.
We began to work with some local products, like the Marvão chestnut, the Bravo Esmolfe apple, and mushrooms. We bought them from local producers and then processed them based on food innovations and as a way to value the product.
Our project was built and stands on four pillars: sustainability, quality, innovation, and image.
We spoke with Marvão City Council, and they suggested we use the old inactive watermill. We created a brand image that was appealing and communicated an identity. We wanted to connect people to the land by bringing it to their tables. And that's how the TerriuS project was born.
As the project grew, we started to work with other products such as bell peppers and asparagus. We brought acorn back to the human’s diet and recovered wild thistles, a product that was popular in Alentejo but that most people knew nothing about.
We worked closely with chefs, author cuisine's creators, people linked to "haute cuisine", and people interested in gastronomy in general. This is what we are working for: creating a need for typical regional products with an innovative and sustainable approach. We try to develop solutions to reduce waste. We transform and create a new product from something that, at first sight, we wouldn’t be able to sell. For that, we only use high-quality local products.
Our connection to gastronomy experiences happens a bit by chance. Our initial goal was production only, but the fact that we create innovative products that stand out from the rest led to recognition and stirred up curiosity. We felt the need to teach people how to use our products, so we needed to tell their stories ourselves. Since we already had this unique place at the mill and the riverside garden, it made sense to host guests. So we started to organise some lunches and dinners, mostly light meals. Then we began to get invitations to host events in Évora, so we did cooking classes, show cookings, and other activities.
We definitely feel like guardians of Alentejo, not just because we safeguard the region’s essence, but we value it and share it with everyone who visits us.
TerriuS was born from the passion a group of young farmers have for the Portalegre region, particularly Marvão. Driven by the region’s potential and its agricultural richness, we sought to add value to the local products. Based on innovation and sustainability, we began to work with small producers, processing products like Bravo Esmolfe apple, Marvão chestnut, and mushrooms. Our work was quickly recognised for its creativity and quality, which led us to want to tell our story and explain our process directly to customers.
Alentejo and the earth
We couldn't wish for a better location. Part of the Serra de São Mamede Natural Park, at an old mill with a view to Marvão castle, and the Sever River flowing at our feet. A unique green landscape that remains mostly untouched.
Marvão is a walled medieval town where it feels like time stood still. It’s well-cared for, preserved, and where tourism is sustainable. People are hospitable and kind. There is a strong bond between those who host and those who visit, and that's what adds value to the experience of coming here. It has one of the most beautiful castles in the region with a unique view over Alentejo. When the sky is clear, you can see Serra da Estrela.
This is one of the regions in the Iberian Peninsula with the richest biodiversity. If you don’t know Marvão yet, you don’t know what you’re missing.
This is a different Alentejo. Not only because it’s the transition area into the Beira Baixa region, but because we’re surrounded by mountains at a natural park. Marvão is located 900 meters above sea level, and it feels like the view over the valleys stretches to infinity.
It’s the only place in the country, on the south bank of Tagus River, where it snows every year. If the scenery is already beautiful now, it turns heavenly with the snow. All valleys are fresh-looking and fruitful thanks to the many water streams. Summer in Alentejo can be unforgiven, but here in the valley we always have cold nights, and the temperatures drop a lot.
Here, like elsewhere in the region, gastronomy is the protagonist, for both tourists and locals. We host gastronomical weeks like Semana do Cabrito (goatling week), Quinzena do Azeite (olive oil fortnight), of Caça (game), or Castanha (chestnut). Those are days to celebrate and value our products. And we can't forget to mention the wines of Alto Alentejo, which are becoming increasingly popular, especially around Serra de São Mamede. These are wines that grow in high lands, with different aromas and flavours.
TerriuS is located at Moinho da Cova (Cova Watermill), in Portagem, Marvão. A historical location considering how grinding cereal is a centuries-old activity and one of the most crucial ones in the region. It's a haven on the side of Sever River, with a garden, a courtyard, and a brook. Inside, besides our shop, you'll find traces of the past. The mill room is virtually untouched and prepared for visitors. We feel honoured to be able to showcase our products at a place that is already worth a visit.