Built on an escarpment above the Douro River, Serra do Pilar, and with Porto as a backdrop, the monument is a former convent of the Canons Regular of Santo Agostinho, founded in 1537. This work has undergone a significant number of transformations which completely modified the initial project, presenting a circular shape and being surrounded by a balcony and topped by a light lantern. The interior features 18th century carvings and sculptures and the upper part is of Baroque origin, being considered a unique example in Portugal due to the circular church and cloister.

The Convent's restaurant, at the Golden Tulip Braga Hotel (formerly hotel Sentir Falperra) has a capacity for 120 People, offers an à La Carte service inspired by the rich traditional and international cuisine with a touch of refinement and modernity. Enjoy your meal accompanied by the breathtaking view over the gardens and pool that extends to the Serra do Marão.

The à la carte dishes are a good option for the less curious and, despite the magnificent preparation, they show only a very small part of the mastery of the kitchen. To find out how many ingredients are made of the world, the ideal is to opt for one of the tasting menus (three, five or seven courses) with wine pairing. Bon Bon holds a Michelin Star.

Recipe: cut 200 grams of bread into thin slices and water them with boiling milk. In a saucepan, mix the sugar with water, a cinnamon stick and two thin strips of lemon peel and bring to the boil. Once it thickens, remove from heat. Pour the sliced bread with a fork and the beaten egg yolks. Over a low heat, cook the egg yolks stirring constantly until completely mixed and thickened. Remove from the heat, add a glass of Port wine and raisins, mixing the small cut dry fruits. Stir softly but consistently and place in a bowl. Sprinkle with …

O nome deste prato está intimamente relacionado com o transporte de mercadorias, onde eram utilizados uns barcos típicos, de seu nome fragata, que acabaram por dar origem a um dos pratos típicos, a caldeirada à Fragateiro. Na sua confeção é geralmente utilizada a tainha, enguia, para além de outros peixes como a saboga, barbo, safio, cação e tamboril.

Church of 16th century Foundation modified in the 18th century, the main façade, with a round arch portal, holds on its stretching a semi-detached Bell Tower, topped with a triangular pediment. The interior of the Church is divided by a triumphal arch that marks the separation between the chancel and the body of the Church. Has three altars, altar, Baroque style, which occupies the whole of the head of the Church, dedicated to the most important local devotions, such as Santo André, patron of the Church and the parish of Ardãos. Centre of the religious life of the parish is …

The "Fonseca y Castro" Municipal Minigolf Course, Parque de las Termas, offers a minigolf circuit, as well as Petergolf, with 18 courses for each sport, spread over an area of ​​approximately 6,800 m2. This space includes a small building with a locker room for athletes. It includes track and soil movement, construction support, electrical wiring, and green areas.

Located in downtown Lisbon, and having been once a dairy which retains the name, the restaurant Old Macedo presents a careful space, cozy and well lit, where the sympathy of Joseph and Richmond Barbosa make the difference. Among specials and á la carte, stand out the ham, cod broinha to Charity or the roasted pork shank, without forgetting the francesinhas.

Integrated restaurant at the luxurious hotel with the same name, surrounded by large, beautiful gardens. Serves good national and international dishes, with an emphasis on some regional delicacies. Here, the customer can choose from the à la carte service, accept the suggestions of the chef or opt for a themed menu. The track, fine wines of the Dão Region, including some of this farm production.

Restaurant located in the Aqualuz Suite Hotel Apartments in Troia, offering beautiful views over serra da Arrábida and over the garden. It is divided into a large living room, modern and, abroad, on a terrace with bar. The menu is proposed by chef Alexandre, which prepares creative dishes from the freshest and rich local gastronomy products. The service is buffet and\/or à la carte.