Torel Lenscape

The first phase will unveil 41 rooms, suites, and studios, with a further 11 units to be added at a later stage, all envisioned by renowned German designer Christian Haas, who has made Porto his home. Completing the hospitality offering, the project will feature a garden with a heated outdoor pool, a spa, and Cucina di Toscani, an Italian restaurant whose menu is entirely crafted by chef Vitor Matos — currently the most Michelin-starred chef in Portugal.

The COTERIE Collection was born from the vision and seasoned expertise of its founders, João Pedro Tavares and Ingrid Koeck, who are also partners in the Torel Boutiques group. With a fresh and distinctive approach to contemporary luxury hospitality in Portugal, this new collection of boutique hotels draws inspiration from the very meaning of the word coterie, creating spaces designed for a close-knit circle of individuals brought together by shared interests and sensibilities.

The brand debuts with the opening of LENSCAPE Coterie in the first half of 2026, a five-star hotel designed as a gathering place for aesthetes who value experiences with character, intention, and a strong sense of place. "The name of this new brand, COTERIE, evokes the idea of belonging to an intimate community, and that is precisely our purpose: to offer every guest the feeling of being part of something greater, inspiring, and exclusive. People who enjoy places that make them feel special, surrounded by art, thoughtful design, and distinctive comfort—spaces that inspire them to do better and create more every day," explains cofounder and communications director, Ingrid Koeck, about the new brand.

More than a hotel, LENSCAPE Coterie aims to offer an authentic sense of belonging through collaboration with artists, designers, and creators. To achieve this, the new hospitality brand intends to provide unforgettable moments by selecting each unit for its solid identity and human scale, offering elegant atmospheres where design, gastronomy, and culture converge within a singular narrative.

LENSCAPE Coterie: design and photography as narrative in the first chapter of the COTERIE Collection

The interior design of the 52 rooms, suites, and studios at LENSCAPE Coterie (41 available at the opening) was conceived by Studio Christian Haas. The German designer's vision was to create an atmosphere that feels both refined and relaxed, removing visual noise wherever possible and shaping spaces where every element has a purpose.

Across the hotel, natural materials take centre stage: different types of wood, glazed ceramics, porcelain, and custom textiles guide the sensory journey, while white walls serve as a canvas, allowing textures, colour accents, and bold design elements to stand out. Many of the interior details, such as porcelain wall lamps, wardrobes, benches, tables, and upholstered pieces, were designed exclusively for LENSCAPE Coterie and produced in close collaboration with local artisans.

Reinforcing the idea of a creative and cosmopolitan Portugal, photography also emerges as a defining trait of the project. While the rooms, suites, and studios reveal Portugal's visual identity through the work of photographers Luís Espinheira and Inês Silva Sá, the hallways showcase the documentary gaze of Luís Ferraz and Carlos Vieira.

Vitor Matos makes his Italian cuisine debut with Cucina di Toscani

The restaurant at LENSCAPE Coterie draws inspiration from the life and vision of iconic photographer Oliviero Toscani, merging Italian cuisine with bold creativity. With culinary consultancy by chef Vitor Matos and execution by resident chef Carlos Marques, the concept aims to preserve the authentic essence of Italian cooking—from preparation methods to the careful selection of ingredients and hallmark dishes, including pastas, pizzas, focaccias, and a faithful Tiramisù.

Embracing an all-day dining concept, the restaurant, designed by interior designer Isabel Sá Nogueira, also features a gourmet corner where guests can purchase the very ingredients they taste, from olive oil to tomato pulp, extending the experience beyond the meal.