Fall in Portugal brings a buzz of activity to the 20 designated wine regions across the country, from picking and processing the grapes to celebrating the harvest with food, song and traditional festivals. During September and October, visitors can now witness these ancient rituals up close, by taking part in the harvest itself, touring through the many vineyards, crushing the grapes if they desire, or even lodging within the walls of a grand wine estate.
Open since 2005, Fragoleto has been exploring ice cream flavors that conquer any gelato fan. The owner has now won the national competition to attend the Gelato Festival that compares worldwide ice creams. With a rather different creamy option, The Mediterranean is a mix of carob, almonds and nuts
Manjar do Marques is a restaurant just outside the Pombal exit in the highway connecting Porto and Lisbon, A1. It's famous for serving the typical Portuguese tomato rice always fresh made. Costumers pay for the great appetizers like pataniscas, bolinhos de bacalhau or petinga and the rice is all-you-can-eat. The deserts are delicious and the waiters carrying big rice pots always pay attention to your dish to keep it served.
Comporta comes 2nd in the Top Ten selection of Condé Nast’s Traveller magazine for best holiday destination in August. Looking for the best sunshine around the world not crowded by tourists, the magazine refers to Comporta as "a region of golden-sand stretches of beach, of rice paddies, canals and fields bulging with organic courgettes"
I had heard that Vinho Verde means green wine, but after a little online research I learned the word “verde” means young. And that makes sense, since these wines are released just three to six months after harvest.
In the summertime the Portuguese beach sellers spread the word on the send while carrying their bags full of treats: bolas de berlim, línguas da sogra and bolacha americana. It's a Portuguese habit to have the creamy berliners by the sun and to call the vanilla rolls "língua da sogra" as for Mother in law tongues
Chapitô is a house for artists and its one with quite a view. Performers come to practice, perform and learn. Functioning as a school with a 33 years old tradition, circus is the main core of Chapitô and you can tell by the tent covering the restaurants balcony.
This exclusive accommodation in Montemor-o-Novo hosts guests in what used to be a farmhouse. The building, a palacete (small palace) from 1895, was renovated to be a hotel and afterwords the owners invested in creating a chocolate factory in the former horses stables. The combination worked out and now the visitors get a lodging and a gastronomic experience.
While Portugal's culinary scene doesn’t get as much attention as its neighbor Spain, insiders believe Portuguese food rivals that of its Iberian counterpart. There are certainly some delicious dishes and foods in Portugal, so if you spot any of these on the menu, give them a try, you won’t regret it. New-York-based travel company AllTheRooms has rounded up the top seven Portuguese dishes, from a chicken marinade dating back to the colonial era, through to incredible fish dishes
During the Fish Festival in Lisbon, the patanisca made at the D'Bacalhau restaurant was nominated by the jury as the best patanisca in town. Competing against 9 more restaurants, D'Bacalhau climbed from the last years' third position in the rank.