From here you can get beautiful views of the surrounding green hills.

Here also is the annual October, Monthly market and Pimel (fair of the pinion and honey).

Typical farmhouse of the region. The writer Camilo Castelo Branco spent holidays here.

Modern space and very lively, especially on weekends. Here there are often live concerts.

Club founded in 1940. Here trains and plays weekly Redondense Futebol Clube.

This bay, classified as a Nature Reserve, boasts a unique and pleasant natural pool, flanked by cliffs that protect it from the wind. A spectacle of great natural beauty, the clear, calm waters, along with the surrounding volcanic rock formations, invite you to a relaxing day.

Located in the middle of the serra do Espinhal, the river beach of Louçainha provides a set of support infrastructures which, combined with the scenic beauty and crystal-clear water of ribeira da Azenha make this a highly sought-after location during the bathing season.

Tranquil beach, despite having many users to frequent it. The areal is curved and sheltered by a set of pebbles. Calm waters and clear, conducive to the practice of underwater archaeology. The only restaurant in this beach has good fish and a terrace protected by shadows of Palm trees.

O restaurante, com uma decoração clássica onde predomina a madeira, em cima dos campos de vinha a perder de vista, está a cargo do chefe Milton Ferreira, que propõe refeições únicas, sempre harmonizadas pelos vinhos da casa. A sopa de castanha, o bacalhau assado com batatas a murro, a posta à Portal e o polvo são alguns dos pratos emblemáticos.

Located in the neighborhood of portela, this forge has about 70 years and is a good place to learn about the tradition of the region. Belonging to a family's flagship in the transformation of iron, even today it is possible to visit it (being active) and take a piece of memory. Here you can see the transformation of iron, since it is heated in the furnace until it hit the pestle, a large plunger activated by a pedal. In the end, if it's a small part, the mould is done on the anvil, and finally the piece sauced and cooled …