We love Portuguese tarts...and we love Portuguese soup!.

Prices for your holiday in Portugal are here.

Just what is so great about Portuguese cuisine?

Take a five minute trip into the village of Vermelha from our B&B to taste the local version of something that has become synonimous with Portugal and sweet pastries. The pastel da nata, or custard tart as we might call it, is as much a part of the culture of Portugal as the football teams. Others in different regions could disagree as to its heritage though. If you go to Lisbon, then you have to visit Belem, which claims to be the originator of the pasteis da nata, or their version of it, the Pasteis de Belem, anyway. They all taste ridiculously sublime!

Book or enquire now by email.
If you prefer, please send your telephone number so that we can call you back. (Europe landlines only)

The jokes about some Portuguese soups are pretty harsh. The poorest Portuguese do put some unsavoury cuts of meat into it and it might not be really healthy done that way, but believe me, the locals in our village are pretty healthy and vigorous. They work into their eighties and never retire. That has got to be down to their diet. Sopa Da Pedra is a delicacy that is made with beans and chouriço and tastes delightful. Providing it does not have chicken feet and pork fat globules in it, I will happily eat it every time.

If you have never tried Porco Alentajano then you have never lived!
It is made with good cuts of pork and clams. Sounds a little strange? Wait 'till you taste it. At lunch time most good Portuguese dishes can be eaten for as little as 6€. Not bad eh? That is usually for three courses and drinks included!

Portuguese cuisine - to quote Wikipedia is ...

... characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley. Breakfast is traditionally just coffee and a bread roll with butter, jam, cheese or ham. Lunch, often lasting over an hour is served between noon and 2 o'clock or between 1 and 3 o'clock, and dinner is generally served late, around or after 8 o'clock. There are three main courses, lunch and dinner usually include soup. A common soup is caldo verde with potato, shredded kale, and chunks of chouriço sausage. Among fish recipes, bacalhau (cod) dishes are pervasive. The most typical desserts are rice pudding (decorated with cinnamon) and caramel custard, but they also often include a variety of cheeses. The most common varieties are made from sheep or goat's milk, and include the queijo da serra from the region of Serra da Estrela.