It is born to th north of Évora, at the Fontainhas hill, and has its mouth at a distance of ten kilometres of São Marcos do Campo, Reguengos de Monsaraz, on the Guadiana river. It has areas of dense woods and others that are more rocky, in a full quite lovely scenery.

Located south of Chaves, between Valpaços and Vila Pouca de Aguiar, the mountain range is part of the Trás-os-Montes Ancient Massif and is 10 kilometers long. From the top, views over the entire region are enjoyed, with highlights including Oura, Vidago, and Vilarinho.

The Serra de Montejunto is fifteen kilometers long and reaches 666 meters at its highest point, from where you can enjoy a vast panorama. The dominant vegetation is holm oak and kermes oak. There is a great abundance of water, coming from the springs that surround it.

Esta é uma das cascatas mais bonitas do Parque Nacional da Peneda-Gerês. Para lá chegar, deve seguir o caminho que vem da aldeia por um trilho com cerca de dois quilómetros.

Also known as Lagoa de Baixo, it has an elongated shape and connects with Lagoa da Barrinha via the so-called Vala da Cana. It is located in a wooded area with pine forests, stretching from the Quiaios dunes. There is a nearby beach and a forest with a picnic area.

A central white sand beach with a coastline of approximately 20 km: Costa de Prata. This beach is frequented mostly by young people and surfers, and it's worth noting that there's a youth hostel nearby. It offers vacationers a variety of water sports, including spearfishing, powerboating, surfing, and windsurfing.

Restaurante de cozinha saudável com influências dos vários continentes, mas sem fundamentalismos, servindo veganos, vegetarianos e carnívoros. Espaço acolhedor, com vegetação densa e criaturas ferozes à solta, na carta e nas paredes.

Localizado junto ao Rato, neste restaurante as influências e inspirações chegam de várias partes do globo, quer pelas diferentes origens da equipa – Índia, Dinamarca, Síria e Portugal – quer pelas suas memórias e viagens.

This restaurant re-opened recently, after undergoing works supervised by IPPAR, since it is one of the few Art Nouveau building in downtown Lisbon. The tiles show its age and even though it is not really a milk shop anymore it still serves "queijadas de Sintra".

É das mãos do Chef e proprietário, Pedro Guarino, que saem especialidades como a açorda de camarão, o cabrito assado, o naco grelhado com batata a murro, o polvo no forno ou Bacalhau à Troia.