It is a set of sections of the old 14th century wall, where some sections near the Porta do Soar de Cima and the Porta de Cavaleiros stand out, the only remaining ones of the seven primitive gates. These doors have profile arches pointed on the outside and lowered on the soffit and a niche with the image of the tutelary saint.

Fragment of the grave carved in a granite block anthropomorphic and incorporated into the wall of a property. Presents an area of the head and shoulders well laid out and the beginning of the body lowered, with about one metre long. It is an isolated finding, not far from the Valley of St. Stephen 's, where they were found several bricks and anthropomorphic sarcophagus.

This building, dating back to the 18th century and also known as Casa do Cimo da Vila (House of the Top of the Village), has a chapel with great masonry on the windows, doors and cornices. In its interior, the baroque and rococo tiles of the palace area and, in the main chapel, the tiles and carvings of the epoch of Dom João stand out.

A beach of striking contrasts, surrounded by black shale rock formations and high cliffs. A long stretch of very fine sand features pebble and rocky areas that lead out to the sea. The waters are rough, popular with surfers, but caution is advised when swimming. At the northern tip is Pedra da Lage, an area abundant in shellfish.

Inserted in the tourist complex Troy Resort, the restaurant presents itself with a modern and cosy decoration, standing out the large kitchen in sight. With a privileged location on the Tróia marina, of its interior includes the magnificent views over the river Sado, where the hustle and bustle of the passage of fishing boats and large ships wowed the client.

Famous and recognized by several international publications and guides, Catalan chef Sergi Arola continues to invest in Portugal and in partnership with Penha Longa Resort, in Sintra. The restaurant has disconcerting presentations and dishes that force the use of all the senses, and the menus available have been thought out in detail. It already has a Michelin Star.

A space with a fine Portuguese and regional cuisine where the cabidela (a chicken rice with its blood), the lamb, the veal in the oven and the posta (a large tender steak) with beans stand out. Ideal for a nice family meal. The room has a rustic aspect with stone walls and wooden floor, tables and seats. It has a covered terrace.

Located on a plain above the Alva river, Sabugueiro is the highest village in Portugal (an altitude of 1050 metres). It started from the shacks of sheperds that used the mountain's pastures for their sheep and their goats. The engraving on the rock by the Canariz Fountain is a testimony to the peopling of the area in remote times. Even though there are still shepherds and related activities (wool and cheese production), rural tourism has developed in the last few years and there are several typical houses currently adapted. The shpherds still move to the Douro region in the winter …

Commissioned in 1542 by Friar Martinho de Santa Maria, the Convent presents an austere architecture, being practically devoid of ornamentation. Inside, the only noteworthy features are sculptures of saints and Christs, made of terracotta and wood, placed in niches, the tiles that adorn the chapels, and also the inlaid work composed of small stones mixed with shells and shards of earthenware, used in the decoration of fountains, walls, and chapels. The ceramic and wooden sculptural pieces, stonework and flagstones, painted ceilings, and gilded woodcarving stand out. Over the centuries it underwent several renovations, and in 1863 it was acquired by …

The "Feira dos Capões", well known for being the fair of the castrated roosters, takes place at the Freamunde parish on december 13th. It is the only event of that kind in Portugal and it has taken place at least since the 15th century and it was oficialized by a king's decree on August 3rd 1719. According to the specialists, the fact that a rooster is castrated makes him fatter and stimulates his growth, thus making his meat better tasting. Passed on throughout the generations, the art of castrating demands great skill and precision. Otherwise, the rooster may become "rinchão", …