The campsite Orbitur Viana do Castelo, located in the vicinity of praia do Cabedelo, offers all conditions to offer weekends and pleasant vacation in contact with nature. Can choose to camp outdoors, in tents, or if you prefer more comfort will always have the possibility to rent bungalows. Enjoy and explore points of interest surrounding the Park, as the Viewpoint of Monte de Santa Luzia, the Fort of Santiago da Barra or even the historic centre of Viana do Castelo.

The campsite of Fraguinha retreat, situated in the middle of the serra da Arada, in the parish of Candal, in São Pedro do Sul, is characterized by lush landscape that surrounds it, where you can camp in the shade of pines, beeches, birches, broom, ideal for lovers of nature observation. Here you can certainly rest to the sound of birdsong and power walking while dazzles with the landscape. Explore the mountain villages of Drave Covas do Monte and Covas do Rio and Pity.

A sandbar located at the end of the Ria Formosa estuary, accessible by boat or on foot (when the tide is low). Almost untouched, this secluded sandy area is a paradise. Cacela is known for its fortress built in 1770 by Dom Rodrigo de Noronha. From its battlements, atop the hill, there is a magnificent view over the green waters of the estuary and the long dune system of Praia da Fábrica. There are two restaurants where you can savor oysters, shrimp, and clams.

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.

The Adega do Ermitão, in Guimarães, for 40 years under the management of Armindo Monteiro, Guimarães, yolk the Hermit's cellar is a rustic place, very simple, where you expect in line to order and take to the table snacks involved in bakery paper. Stay under rocks, in the Monte da Penha, and gained fame by the unique location and the gastronomic offer: ball of sardines or meat, warm, delicious cod cakes and homemade green broth, just get it out of the pan.

Integrated in one of the most charming hotels of Cascais, Albatroz restaurant boasts the magnificent view to the Praia da Conceição Estoril Coast and, in the clearest days, Caparica from afar. There is no doubt. The panoramic view of the sea is a business card, but the restaurant Albatroz offers much more than the blue of the sea. It is a kind of Mediterranean fusion cuisine, where the tradition of fish and seafood are a constant. The room is huge, with a sober decor, spacious tables, creating a romantic and intimate atmosphere.

O Castro Restaurante, localizado no Bairro Alto, em Lisboa é um espaço moderno e dinâmico, onde a cozinha aberta não esconde os segredos dos deliciosos pratos de gastronomia tradicional portuguesa. Entre as especialidades da casa encontram-se Costeletas de sardinha fritas com arroz de feijão saloio, Polvo à lagareiro e Arroz de gambas com amêijoas e coentros.

O restaurante Flow, localizado no centro do Porto, junta os sabores das cozinhas mediterrânica e japonesa, num só espaço. O edificio, já por si emblemático, é um espaço irreverente, onde a modernidade e a tradição do Médio Oriente se cruzam. Acumulando valência de bar e aproveitando ainda o terraço, apresenta diferentes conceitos, resultando numa experiência mais eclética.

Pelas mãos de Eneko Atxa, considerado o chef mais sustentável do planeta, e de Azurmendi chega-nos um dos restaurantes mais conceituados do mundo. Apresenta um conceito inovador, onde poderá apreciar a riqueza da cozinha tradicional basca com os menus de degustação do Eneko Lisboa e com os petiscos servidos na típica tasca de nome Basque.

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", …