Alqueva is Portugal’s newest destination – and one that combines the best of nature, wine and some amazing food!

The Great Lake resulting from the Alqueva Reservoir provides the perfect place for spending a few days relaxing as well as dining and in the company of great wines..

Set in the southern Alentejo, The Alqueva Lake is a human made lake built by a damn on the River Guadiana. It is the largest artificial lake in Europe, 

Visitors will find more than water, wine estates with full-bodied red wines are  nearby the town of Reguengos de Monsaraz. Estates you can visit also include the  Herdade do Esporão in Reguengos de Monsaraz.

Located in southern Portugal, Alentejo is ideal for the production of high quality wines that are one of the most popular Portuguese wines. The grapes are planted in vast vineyards extending over rolling plains under the hot summer sun, which shines on the grapes and ripens them for the production of Alentejo Wines  - Grape varietals include the Alfrocheiro, Castelão and Trincadeira along with Moreto, Tinta Caiada and Tinta Grossa – try saying that 6 times in a row.

But, the new lake has brought an amazing options to this region, such as sailing, water-skiing and wakeboarding, or for invigorating trips by canoe or kayak. 

It's a great place to escape with the family with an outing through the scenic roads around Alqueva or, better still, renting a houseboat and sleeping under the stars.

The town of Monsaraz is amazing. A preserved mediaeval town complete with walls and streets of stone that delight and surprise. It is across the lake form another walled jewel, Mourão – an emerging place to stay and explore.

Naturally, in Alqueva, you get the best of Alentejo regional cuisine. I speak of açorda (bread casserole), migas (breadcrumbs and garlic sauce), the black pork dishes, and the sausages all going well with the Alentejo wines. 

Alentejo traditional cuisine has, as a base, the local black pork, plus lamb and wheat bread. They say local folks never have a meal without a little bit of Alentejo bread. They make stews, roast and sides out of it.

To the main ingredients, they add local herbs, which grow on the plains and near creeks or are cultivated on vegetable gardens and Alentejo “gold”, olive oil.

When you eat in Alentejo, you are almost certain to find these herbs and seasoning on your plate.

coriander

mint

pennyroyal

oregano

olive oil

garlic

onion

bay/laurel

other aromatic herbs