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Servers poured us a seasonal soup of chicken and chestnuts in a broth rich with the aromas and seasonings of autumn. The main course–salted cod marinated in red wine, oven-roasted and served on a bed of chickpea puree laced with thinly sliced cuttlefish—evoked Portugal’s iconic landscape of countryside and sea.
Eu a queixar-me que não ia porque ainda tenho a moto semi-partida e ainda me luta a curvar para a direita... contudo não resisti
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A couple of weeks ago, Tom and I took a break from all the Port Wine Day goings-on in Porto and the Douro and headed south. We had been invited to join the vindimas—wine grape harvest—at Quinta do Gradil, in Cadaval, not far from Lisbon. There are countless opportunities to experience harvest season in Portugal, but this one seemed especially fitting.
We were seated in the main dining room, which, by the way, is absolutely gorgeous. Definitely one of the most beautiful restaurants that I have eaten at in Portugal (or elsewhere!). It has a farm chic feel with the most stunning green tiled kitchen in the background!
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); this was just a dinner the night before our wedding with all of our guests who were in town! The evening was fabulously fun, and gradil malha 65x132mm Quinta do Arneiro was the most amazing venue that anyone can visit for a meal! Highly recommended!!
A big thank-you to Bruno Gomes and everyone at Quinta do Gradil for including us in the festivities. We had a great time!
Maciel Vale Guest House is located 2 minutes from the historic center of Mafra and 5 minutes from the beautiful beaches of Ericeira is famous for its waves. Maciel the Vale presents a harmonious blend of traditional style and modern elements.
comes but once a year, but Quinta do Gradil is a leader in wine tourism year-round. We first visited Cadaval when we toured Lisbon’s wine region on an excursion with Lisbon-based Singular Trips, tasting marvelous food from Chef Daniel Sequeira and enjoying a sunset wine-tasting in a windmill atop a mountain in the nearby Serra de Montejunto.
The winemaking facility came outfitted with equipment you normally find throughout Portugal for vinification. While some needed outright replacement, the cement tanks from 1960s are still in use, complemented by modern tanks, crushers, and destemmers.