The Torre de Menagem (donjon) was built by D. Dinis order in 1324. The tower and the enclosed space were used as royal prison from the XIV to the XVIII century. The inside, completely remodelled with a modern iron and wood structure, lodges an interesting museological nucleus, which illustrates the medieval military techniques and the fighting instruments. The castle can be also known through a series of audiovisual documents.

In this space you will find meals made in a healthy way. From simple carrot soup or peas to the original fish curry, courgettes and pineapple passing, or special dishes like Coq au Vin, meat loaf in puff pastry, pork loin with plums or sausages accompanied with mashed chestnuts, among many others. The Marialfarroba also offers a wide range of dishes to order in takeaway.

The Sintra Boutique Hotel offers 18 spacious rooms and suites, overlooking the Centre of the village and to the Natural Park of Sintra. Its restaurant features a contemporary Portuguese cuisine based on local products and your garden indoor bar make this hotel the perfect choice for relaxing comfortably, enjoy the romance and beauty of Sintra. Refinement and design space, the hotel also offers a tempting chocolate shop.

Opened in October 2001, this infrastructure is ready to receive athletes from various disciplines and at all levels of competition, constituting one of the major stakes of the municipality. Represents an important step in terms of qualification supply, contributing to the creation of a new "tourist product", the sports tourism. Consists of a football stadium with a capacity of 1700 spectators, a training camp and a Sports Pavilion. It also includes tennis courts, u

The mills according to the American model appeared in Portugal, especially in the Estremadura and Beira Litoral, at the beginning of the 20th century. In the parishes of Sintra, Oeiras and Cascais, only in Cascais are there two examples of this structure. Composed of a large metal structure and na enormous wheel that used the wind energy, it had big production costs, whuch was a reason for it not to be widespread. The cereals used here were wheat, corn and rye.

Village Tavern Restaurant, in Nisa, assumed as a rustic wine cellar and fresh, where air conditioning is not needed for anything. The Bureau lead regional gastronomy products, but with a touch of innovation, being able to surprise. On the one hand, advancing with a cacholeira with pineapple, or with some goslings in the oven. But, on the other, innovate with a secret Japanese carp unlikely, or even local barbel. In time to receive the Bill, surprisingly low price.

In the former Solar do Vinho do Porto, a sublime landscape over the Douro serves as inspiration for the "sensory essays" that chef Vítor Matos promises to provide. History and refinement are combined with tastings with live cooking, tradition and author notes. The menu, always dynamic, offers classic dishes of Portuguese cuisine with a hint of modernity, always emphasizing fresh products, seasonal trends and the rediscovery of unique palates.

In the idyllic Herdade da Malhadinha New space, very near Beja, is one of the few restaurants with cuisine from the region. The Malhadinha Gourmet is right at the entrance of the property, with a modern ambience and with design furniture. The Charter, the responsibility of the consultant chef Joachim Koerper, bet on the reinvention of the regional dishes using mostly products created and produced on the estate, as Alentejo beef, vegetables, PDO olive oil or wine.

Located in the middle of the historic area of Lisbon, the River Café Gourmet hamburger restaurant serves the only certified origin burgers in the city. Uses only 100% organic meat and bet on domestic products, such as cured ham of Chaves or Beira Baixa cheese. Here you can taste from the traditional to the exotic Burger cheeseburger of cod from Norway, the Burger of Wasabe and the Masala Burger.

The inevitable, a tasting space present in some of the hotels Vila Galé, is aimed at lovers of Portuguese cuisine. This concept is not confined to a space but a set of situations that, in harmony, make up a balance of colours and flavours. The kitchen is based on an Eastern Mediterranean inspirations, supported by top quality products and with brief spells at a light. This cuisine takes advantage of the natural balance of each piece, declining almost in its entirety the fritos.