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.

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 …

This mountain range is bordered to the north by the transition area to the Beja clay and pre-clay region, to the east by the Guadiana River, to the west by the Serra de Monchique, and to the south by the Barrocal Algarvio. It is therefore located in the central part of the Algarve, belonging to the Old Massif, in southern Portugal. The maximum altitude is 577 meters, reached at Pico do Mu, and its vegetation has characteristics typical of the Algarve region. It has very low population density, with a resident population of approximately 70,000.

The restaurant Castas e Pratos is situated in the old warehouses of the railways, in the heart of the douro region. The cuisine is creative and modern, never forgetting the Douro flavors, which gives a special touch seasonally. In addition to varied suggestions can be hot or cold, can be of fish or meat and there is also tapas, pasta and vegetarian suggestions. The varieties, as the name suggests this restaurant, can be sampled in the fine wines of the region, presented in a very appealing. The space also includes a wine-bar.

O restaurante e taberna regional Gininha, em Vila Verde, serve boa comida regional, numa ambiente a fazer lembrar as antigas tabernas. As especialidades são mais que muitas, destacando-se o cabrito assado no forno, o arroz pica no chão (cabidela), o cozido à portuguesa, o arroz de pato, a vitela mendinha assada no forno e ainda as papas de serrabulho, na sua época.