The Rebello, Portugal Hotel

Porto, Portugal

Soak up the cool, artsy vibe of PORTUGAL‘s northern star, Porto, at a design-conscious hotel that marries the modern city with its maritime and industrial heritage in one well-thought-out stay.

The in-room literature at The Rebello reads, ‘Porto likes to work, but it also likes to play,’ reflecting the irrepressible energy vibrating through Portugal’s northern city. As Lisbon becomes over-sunned and overcrowded, visitors are rerouting to cooler Porto, known for its wine kudos and design-conscious vibe. The Rebello, the third hotel from Bomporto, also behind Lisbon’s The Lumiares and The Vintage, exemplifies the trend. Located in Gaia, half an hour’s walk across the river from the city’s Ribeira neighbourhood, this modish stay opened in 2022, converting four industrial buildings into a 103-suite hotel. Marrying Porto’s maritime heritage and industrial past, the name nods to rabelos, boats once used to transport port
barrels. Step inside, though, and you’re embedded in modern Porto. Interior designer Daniela Franceschini has created an irreverence that’s as much about playful indulgence as about being dressed to impress. Beyond the airy lobby with its vintage armchairs, suites are decked out with space-age-style chairs in primary colours, graphic rugs and mirrors that seem to melt off the walls. Accommodations vary from studios for two to multi-bedroom complexes, but all feature fully equipped, walnut-hued kitchens with Smeg appliances, and generous mini bars. That first bottle of wine? It’s on the house.

The restaurant, Pot&Pan, serves generous sharing plates inspired by Portuguese comfort food (tender octopus over caramelised rice is a stand-out). A double- height pool room lit by lunar-like orbs plus a sauna and treatment rooms are perfect for soothing a port-induced sore head. Which is lucky, because there are few better ways to while away the evening than sipping port and tonic at the river-gazing rooftop bar. Doubles from £224.

Words by Lucy Kehoe.

This Article was taken from the October 2024 issue of Food and Travel. To subscribe today, click here.