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Portuguese Gastronomy Regions

We can not exclude Little Cheese from the Heaven from the Gastronomy, seen as the combination of art, cultural aspects and flavors. These conventual cakes are handmade by the Nuns Clarissas, living in seclusion in the Monastery of Our Lady of Good Hope in Montalvo, one county of Constancia Municipality.
Nowadays, only 3 Nuns (Irmas Clarissas) are living in the Convento Nossa Senhora da Boa Esperanca, can not guarantee the production that have ensured during more than 20 years. Local people have learned from them the art of handmade this and other conventual specialities that are tasted at the O Cafe da Praça.

Just before reaching the border that separates Portugal from Spain, Marvão invites us to the the Kid and the Lamb Gastronomic Fortnight. This city, rich in traces of the Paleolithic, offers a rich traditional cuisine to its visitors.>
Close to the Dam of Alqueva - the largest and longer artificial lake of Europe the Açordas a traditional dish of Alentejo.

Queijo da Serra (a cream cheese made of the milk of the of sheeps fed by the grazing of Serra da Estrela mountains) and other products of the region can be tasted in Fornos de Algodres.
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Two portuguese Restaurants won 2 awards from the Monocle Magazine:
Gambrinus in Lisboa and Mercearia Gadanha in Estremoz
Speaking of Gastronomy in Portugal, the tendence is to associate Cod and the 1001 ways to cook it, and Port Wine.
Also, the Portuguese stew "Cozido à Portuguesa" is a dish that represents Portugal. But it's much more than that.
This cuisine, including wines, has to do with the traditions of diverse civilizations of the peoples who populated the country, such as the Phoenicians, Carthaginians, Greeks, Romans.
At the base of the Mediterranean diet (bread, olive oil, wine) join the horticultural products for making soups, salads, and various types of meat and sausages.

Curiosities
If the salt and pepper are not already placed on the table, do not order these two seasonings from the chef. For the Portuguese it is considered an offense to the skills of the chef.

Codfish by Pescanova
The effect of the Portuguese Discoveries in cooking was evident with the introduction of spices, cereals, sugar, fish and shellfish.

Portuguese wines win medals in Italy

Various varieties of grapes produce wine with allows diverse flavors that result also, climate and soils.
There are many specific regions of Portuguese wines, of which we highlight: Alentejo, Bairrada, Douro, Madeira, Minho, Ribatejo, Setúbal, Valpaços.
Being Cuisine and Wines of Portugal's main or secondary motivation for traveling in Portugal, be sure to admire the bucolic landscapes and heritage that witnessed the history of Portugal.
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Alentejo, Portugal

With the founding of the city of Beja by the Romans, between 31 and 27 BC, in full period of "Pax Romana" began the cultivation of vineyards in the Alentejo.
Fermentation was done in large clay jars, and remained so for centuries. Perhaps the jars were arranged in large halls for the offerings to Bacchus and easier to restore energies spent by "Quaestors" which, journey after journey, they traveled throughout the Roman Empire to levy taxes.
In the 1980s an extensive modernization of wine production occured in Alentejo region, resulting in the official demarcation of the region in 1988 and the international recognition of Alentejo wines.
Large olive groves, cork-trees lands, large wheat cultivation and countless herds of pigs grazing on the plain are the diet base of Alentejo: bread, olive oil and pork, flavored by the herbs of the field.
The bread comes in dogfish soup, cod soup or tomato with sausage soup. And, of course, the "migas" ( cooked dicing bread)- accompanying the pork, lamb stew or in the simple "açorda" -(Soup with bread, coriander, garlic and egg).
But also, the coastal Alentejo fish enrich the cuisine, as well as cheeses and conventual desserts.
Restaurants that people talk about
O Alpendre, Arraiolos
El Cristo, Elvas
A Cadeia, Estremoz
Tipica Quarta-Feira, Évora: Have a Meal, wonder around, stay in Évora,
Sabores De Monsaraz, Monsaraz
O Pátio da Oliveira, Mourão
Azenha do Mar, Odemira: Taste the gastronomy, walk around, stay
O Tapas , Serpa
Adega de Sines, Sines
Tasca do Celso, Vila Nova de Milfontes: Eat, walk around, stay near the sea:
Lovers of good food know certainly the gastronomic secrets from Nisa, Serpa, Évora, Borba, Redondo, Reguengos, Vidigueira.
Make your plans, and make here your travel arrangements.

The remains of this period can be visited in and from urban centres. Take a note and make these sites part of your itinerary.
On the Marvão Alter do Chão Monforte axis you should see the Civitas de Ammaia (S. Salvador de Aramenha, Marvão); the ponte (bridge) de Vila Formosa (road between Alter do Chão and Ponte de Sor); the villa at Torre de Palma (road between Monforte and Cabeço de Vide); and the Núcleo Museológico of the Igreja (church) da Madalena (Monforte).
In Évora, the Roman-Goth-Arab walls, the Roman temple, the Termas (baths) in the Paços do Concelho (Town Hall), the Arco(arch) de D. Isabel and the Casa de Burgos, all in the historical centre; outside the city, the Termas of the Roman Villa of Tourega (road from Évora to Alcaçovas).
Between Alvito, Vidigueira, Cuba and Beja, the bridge at Vila Ruiva (road between Vila Ruiva nd Albergaria dos Fusos) and the Roman villa of Cucufate and Casa do Arco (Vila de Frades).
Existing since 2007, Fluviário de Mora is a public aquarium dedicated to freshwater ecosystems, privileging the knowledge of its diversity, importance and relation with humanity.
During the visit, you'll learn about some of the sweetwater species of Portugal from the source to the mouth, others occurring in the Iberian Peninsula, as well as the Amazon river basin and the great African lakes of the Rift Valley.
Regional Megalithic Center
Inaugurated in early September 2016, "the interior of the Megalithic Regional Nucleus is surprising for its originality. In the four nuclei of the exhibition, which reveals the megalithic period and the archaeological legacy of the region. Mora, there are pieces housed in wooden structures, which simulate the terrain's topography, a 3D film, holograms, interactive displays and more objects in the traditional showcases. Among the findings and interactive activities, there is still time for the visitor to cross a man of the megalithic period, in real size, and a specific area where you can find out how the excavations are made .

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Algarve, Portugal

When, in the late sixteenth century, the first fishermen settled on the beach "Olham" and began to build their reed huts, were far from imagining that they were founding what would be in the twenty-first century, one of the trendiest and most popular neighborhoods of the city of Olhão and the entire Eastern Algarve
And for them, today we taste the best the sea has to offer.
Seafood Festival, next to Olhão Market
Always linked to the sea, Olhão brings together a host of delicious dishes that are a true gastronomic portuguese heritage:
Xarém with cockles, Alhada Raia, clams village, saddled anchovies, Litao stylish Olhão (dried fish that replaces the cod perfectly).
Gastronomy from Algarve
The exponential growth of tourism in the Algarve threw to second place the production of wines, characterized by being soft, slightly acid and slightly alcoholic, for which the fabulous Algarve climate contributes.
Now when it comes to food, the Algarve is a land facing the sea, so it is also a destination for lovers of fish and sea-food.

Very popular are fish soups, octopus rice, whelks with beans, fish stew and bread cumps with seafood.

Tuna Steaks
Regarding sweets, the highlight goes to D. Rodrigos, Morgadinhos, and many other sweets with almonds and figs
. One of the main attractions from Algarve is the almond trees which blossom welcomes the Spring.
Restaurants that people talk about:
2 Passos, Praia do Ancão, Almancil
Casa Velha do Pescador, Benagil, Carvoeiro
Monte do Casal, Estoi
Faz Gostos, Faro: After a visit to the Cathedral and the historic center, relax by the ria or visit the birds sanctuary, stay in Faro or surroundings:
Fialho, Pinheiro, between Fuzeta and Luz de Tavira: Monte da Eira, Clearanes, perto de Loulé
Vila Joya, Praia da Galé

Algarve Gastronomy

Bairrada Region, Portugal

Piglet Bairrada way and Local Sparkling Wine is a flavor that is not easy to forget. Much less now, which was voted as one of the 7 Wonders of Portugal Gastronomy.
Temperate in the good traditional way, with a paste of salt and pepper, sticked on a skewer for two hours in a wood oven, the slow and prolonged heat gives it a golden yellow colour and divine taste.
With a temperate climate due to the proximity of the Atlantic Ocean, Bairrada lies between Bairrada Agueda and Coimbra.
Although wine production started in the tenth century, it was in the 19th century that it became a region producing quality wines. In clay soils, the red, full of color, tannins and the delicate and aromatic whites are produced in sandy soils.
Municipality of Anadia has inaugurated the Wine Museum where there is a permanent exhibition called "Routes of the Wine".
E-mail: museuvinhobairrada@mail.telepac.pt
Some Restaurants of the region
Manjar da Helena, Âgueda
Quinta do Encontro, Anadia
Manuel Júlio, Barcouço
Regional, Luso: Visit the SPA's and stay around:
Rei dos Leitões, Mealhada
Quinta do Vale, Oliveira do Bairro
Best Choice Lodging around:
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Dão-Lafões, Portugal

Queijo da Serra (a cream cheese made of the milk of the of sheeps fed by the grazing of Serra da Estrela mountains) and other products of the region can be tasted in Fornos de Algodres.
Rich and varied the gastronomy of the region Dão - Lafões is one of its main attractions. Starting with the famous Serra da Estrela Cheese, obtained from milk from Bordaleira Sheeps who are feeded from the unique grazing under the unique microclimate of the Serra da Estrela. This is one of the 7 Portuese Gastronomy Wonders.
Consistent with the fresh climate, the tradicional Beira Soup, Caldo Verde, Migas Lagareiro, Gorse Rice, Braised Veal Stylish Lafões, Baked Cod or Octopus in Olive Oil, Roasted Goat, Rice Lamprey, Trout from Paiva River, Duck Rice, the Smoked-ham, the sausage, make the delight of connoisseurs.

Protected from the winds by the mountains Caramulo, Montemuro, Buçaco and Estrela, the vines are grown in the highlands of schist and granite soils at an altitude of 400 to 700 meters, where the pine forests abound, producing fragrant and full-bodied wines with high capacity for aging in bottle.

Restaurants recommended by customers
Quinta de Cabriz, Carregal do Sal
Casa Filipe, Lamego
Casa do Ermitão, Mangualde
Pão das Cunhas de Santar, Nelas
Quinta das Delícias, Oliveira de Frades
Wuinta do Pendão, Sâo Pedro do Sul
O Camponês, Sátão
O Martelo, Silgueiros, entre Viseu e Nelas
O Cruzeiro, Tabuaço
Três Pipos, Tondela

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Douro Region, Portugal

It could have been the Metween Treaty signed in 1703 whereby Portugal undertook exchange of Port Wine with English silks that did develop the production of this nectar, which remarkable quality was recognized and protected by the creation of the demarcated region of Port Wine, ordered by the Marquis of Pombal in 1756. This was the first world's winery delimitation.
Rabelo boats carrying barrels of this wine produced in the shale lands between Marão and Montemuro mountains through the River Douro.
The vineyards of the Douro, arranged in terraces, so the air circulates freely between the vines, create a magnificent landscape recognized by UNESCO as a World Heritage Site since 2001.
The gastronomy of the lands of the Douro is one of the most diverse in the country. The caldo verde "Green Cabbage Soup", the most popular soup in Portugal, opens your appetite for what will follow. In Chaves and Lamego, you get the sausages. From the grazings of Mirandela and Miranda do Douro, the sausage and salami and the famous "Posta Mirandesa" suggest red wines from the Douro.
On the coast, fish and shellfish suggest a white wine. The Conventual "Toucinho do Céu" is a delicacy in the region.

Experiment the flavour of the
Published Restaurants of the region
Adega do Souto, Alijó
Adega da Vila, Armamar
Ponto Grande, Pinhão
A Repentina, Régua
O Solar, Sabrosa
Casa regional O Forno, São João da Pesqueira
Campos Monteiro, Torre de Moncorvo
Bruiço, Vila Nova de Foz Coa
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Minho Region, Portugal

Bacalhau de Viana- Codfish à la Viana, is a festival during the last week-end of March at Viana do Castelo.
In February and March and the first days of May, we suggest a visit to Melgaço to savor its delights: Lamprey of the River Minho and the Alvarinho wine and Fumeiro (smoked meat choriço).
In the Minho Region, the most characteristic dishes are the Roast Pork , Roasted Cod in the Oven with Corn Bread, Fried Cod accompanied by Rice of Red Beans, Goat Stew, Rabbit with Sparkling Red Wine, Wild Boar with Chestnuts.
But the Steak on the Stone, Grilled Octopus and Roasted Veal also delight the connoisseurs of good food. Not to be missed in Valencia Lamprey Minhota, the salmon trout or Codfish S. Teotónio.
Add the Minho Romanesque Traditions, sung by some authors, and get a sweet tooth given by the Noodles, the Burnt Cream, Bread of Lot which, accompanied by Vinho Verde of this territory, delight the most discerning palate.
Situated between the Atlantic Ocean and the Rio Minho, the Minho is the largest wine region in Portugal.
The vineyard is cultivated in terraces, with traces of one of the oldest forms of driving of the vineyard, the "hanged vines" or "uveira" in which the vines are planted near a tree and grow supported in its branches. However, most new farms opts for modern methods of conducting the vineyard.
In Monção, taste Alvarinho, one of the most prestigious wines of Minho.
Choose Braga to the beginning of your trip to the inside region. You'll be amazing with the landscapes, food and simpathy of the people. By returning, you'll feel again at home in the one of the hotel you select.
Restaurants that people talk about
Casa da Pedra Cavalgada, Braga
Book here saely your accomodation, and discover the rich heritage
Dona Belinha, Caminha
Adega O Lagar, Esposende
Picadeiro, Guimarães
Foral de Melgaço, Melgaço
Minhos Grill, Monção
Olival, Ponte de Lima
Pikaki, Viana do Castelo
Ferrugem, Vila Nova de Famalicão

Minho Region

Ribatejo Region, Portugal

March is the mounth of the eel in Salvaterra de Magos.
Leziria (the plains by the Tagus), Charneca (land olive trees and wineyards) and Montado (dryer land with cork trees) are the landscapes of Ribatejo; Campinos, Bull and Horse are elements of Tradition and Folklore.
Almeirim is linked to the Stone Soup. But other delicacies magnificently represent this territory, as Fataça in Tile (river fish), Baked Lamb or "Pot-au-feu" with Wild Meats , which go well with a full bodied Cartaxo or Almeirim wines or "Casal da Coelheira",the Tramagal Wine, internationally awarded with gold medals.
Speaking of Constancia we remember Camões, whose testimonies of his stay can be confirmed on a visit to this beautiful village that is born on the confluence of two rivers: Zêzere and Tagus.
But also of its conventual sweets, which the Queijinho do Céu holds a place of choice. In O Café da Praça, right next to the Pelourinho, those ones produced by the Nuns Clarissas in the cloistered monastery of Montalvo, a county from Constância. Cherry Liquer or Port Wine, are interesting suggestions to taste.
Choose Constância to stay 2 ou 3 nights to experience different flavours in Abrantes, Tomar, Barquinha. Almourol Castle, an important mark of portuguese nationality deffense, worthes a visit to admire one of old main transportation mean: Tagus River.

Restaurants from Ribatejo that people talk about
O Barraqueiro, Tramagal, Abrantes
Restaurante Típico O Malho, Malhou, Alcanena.
A Coudelaria, Benavente
Clube Quinta da Lapa, Cartaxo
Dom José Pinhão, Constancia
Cantinho da Serra, Rio Maior
O Capote, Santarém
Casinha da Avó Bia, Tomar
Clube, Vila Franca de Xira
Traditional Region of bulls, bullfights, horses and wineyards. Visit ir around:
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