Direct flights from and to Lisbon

It’s not a huge new that Lisbon has received more and more prizes and tourists in the last years. But now Lisbon also has more and more direct flights departing and arriving to the capital’s airport.

China will have direct flights to Portugal this summer, from Beijing. In North America, direct flights are available to Toronto, Canada and, in the United States, it is possible to fly to New York, Boston and Miami.

The weekly intensity of flights to São Paulo, Brazil, was also strengthened; in the samba country, you can also fly directly to Brasília, Porto Alegre, Salvador or Recife, among others. Still in South America, Lisbon is directly connect by plain to Venezuela. 

African destinations such as Senegal, Angola and Mozambique have not been forgotten. You can also find direct flights to some popular tourist destinations such as Morocco, Sao Tome and Principe, Tunisia and Cape Verde; Or, if you prefer something less cliché, enjoy and do not stop in your flight to Ghana, Guinea Bissau and Algeria.

In Europe, flights to classic destinations such as London, Madrid, and flights to Italy, Switzerland, France, Germany and Ireland remain available. If you want to go East, the options are extend to Turkey, Romania, Moldavia and Poland. You can still choose between Czech Republic, Croatia, Greece, Austria and Dubai, since every destination has its own direct flight to Lisbon. In addition to those already mentioned, we have the destinations of the Benelux (Luxembourg, the Netherlands and Belgium) and a Scandinavian Peninsula, with direct flights to Denmark, Sweden, Norway or Finland.

After all the options, the most difficult right now is to choose where to go!

Three Portuguese cities among the undervalued destinies deserving a visit

The journal The Telegraph selected 21 european cities that “you never equated to visit – but that you definitely should”. Tavira, Guimarães e Braga are amoung the elected.

Source: Fugas 

Tavira, Portugal

They are smaller cities and, because of that, they ended undervalued by the big metropoles or touristic icons. But they are perfect for a getaway “without crowds”, capable of assure “a weekend of great food, rich culture and stunning views”.

The first one is a good option for those who want to “have a glimpse of what was Algarve before the mass tourism”, affirms the journalist Helen Pickles. “Crossed by the Gilão river, [Tavira] exhales an authentic Portuguese charm”. There are few hotels but a lot of churches, the fishing boats heap in the water and “everyone has time to dawdle”. 

Castelo de Guimarães, Guimarães, Portugal

However, “if there is a city which can be described as adorable is Guimarães”, defends Tim Pozzi. The footpaths from the heart of the city form a network of Gently winding streets, with alleys with hanging clothes to dry, adorned with small bars and coffes”, describes the journalist. 

On its turn, Braga is possible a familiar city to football fans, once it’s the cradle “of one of the most awesome stadiums in the world”. But the city also has another charms: “the oldest cathedral in the country, a rich roman heritage, vibrant coffees and some of the best gastronomy of the country”.

Among the 21 cities recommended by The Telegraph, are also: Bergamo (Italy), Skopje (Macedonia) Treviso (Italy), Tbilisi (Georgia), Segovia (Spain), Vitoria-Gasteiz (Spain), Osijek (Croativa), Umea (Sweden), Nantes (France), Bregenz (Austria), Sion (Switzerland), Lubeck (Germany), Wroclaw (Poland), Plovdiv (Bulgaria), Trieste (Italy), Aarhus (Denmark), Eger (Hungary) and Maribor (Slovenia).

Bom Jesus de Braga, Braga, Portugal 

Food and Wine: the presidential train returns to Douro

In 2017, the event that puts the old presidential train in Douro’s Line rails grows in durantion, traveled distance and invited chefs. These are the news from The Presidential. 

Douro River

It’s rare, very rare, having a chef from a restaurant distinguished with three Michelin Stars cooking in national soil. But it’s precisely that what’s going to happen in this year edition of The Presidential, the event that, for the second consecutive year, will lead the old presidential train to go through the incredible Douro Line, with wine and gastronomy in the mix. The chef is the Danish Esben Holmboe Bang, from Maaeno, one of the youngest ever (and the youngest, currently) achieving the maximum distinction of the Michelin Guide. 

But that is only one of the news. The premiere edition lasted ten days and had the chef Dieter Koschina, from Vila Joya, in the cuisine. Well, this one will last 17 days, throughout May, and will have five chefs responsible for the tasting menu with 4 dishes that will be served in which tour, all of them with Michelin stars in the respective restaurants. Gonçalo castel-Branco, mentor and responsible for the event, advances that for now two names, the already mentioned Esben Holmboe Bang, that will cook in the first week (from 3 to 7) and from Porto, Pedro Lemos (cooking in May 10 and 11).

And the route also grows. If last year the tour was made between São Bento station, in Porto, to the Pinhão, already in the Vineyard Douro, now it continues to the beautiful Quinta do Vesúvio, where will happen a wine tasting with Porto’s wines from Graham’s. This means that, this time, the train will pass by the two banks of the river, allowing all the guests to enjoy the view to river.   

The trip back to Porto was also the target of reinforced planning: in the bar-carriage will be live music and another carriage will be transformed into tea salon. Moreover, the moto stills the same: “our objective number one is to promote the railroad and the romanticism associated with it”. 

It’s already possible buy tickets online in the event’s website. Which one costs 500€ per person – companies can acquire carriages or the full train – to the program that lasts from 10h45 am to 8h30 pm: it includes the tour São Bento – Quinta do Vesúvio – São Bento, the tasting menu with 4 dishes, the wine harmonization, the entrance in Quinta do Vesúvio, the wine tasting, bar with live music, tea salon and a gift bag with one autographed book from the chef responsible in that day. 

Source: Observador

Estorial Palace on the internacional luxory spas guide

Condé Nast Johansens launched this week the new edition of the annual guide dedicated to luxury spas located in hotels all around the world.  

Estoril (Cascais), Portugal

The beauty and well-being treatments’ service of Estoril Palace remains as the only Portuguese between the restrict selection of 68 international establishments. 

The 2017 edition integrates, however, 14 new entries, including three hotels in Europe: Bulgari Hotel (United Kigdom), Miraggio Thermal Spa Resort (Greece) and Hotel Belleuve (Croatia). Among the guide Condé Nast Johansens Luxury Spas novelties stand up the services locatel in the hotels The Ritz-Carlton, Millenia Singapore (Singapura), Taj Exotica Goa Resort (India), The Chedi Muscat (Omã), Water Garden Sigiriya (Sri Lanka) and Sparkling Hill Resort & Spa (Canada).

The guide is already for sale online for 9,99 libra (about 11,87€). 

Source: Fugas - Público

A cultural agenda that helps to walk Coimbra

Coimbra Cultural Poster was born first as an agenda in internet and launches now maps to guide the city visitors. 

First was born as the Coimbra cultural agenda, in 2012, and now materializes in products directed to those who visited the city. The Coimbra Cultura Poster (CCP) started was a facebook page to share concerts, expositions, theater plays and expositions in the city. Almost fie years and some thousands of followers after, the dynamizers of the project launch maps and cards to take advantage of the tourism growth.  

Paulo Vale Marques, one of the initiative responsables, tells to PÚBLICO that the CCP “started to be a page to friends”. The page to a nearest circle grow “organically”, that is, with sponsored publications, and has actually more than 16 thousands of followers. 

One of the explications to the accession may be the lack of coverage of the agendas of official entities. Paula Vale Marques affirms that still tried to get in touch with the county, but the City Hall answered that already had the Agenda7, a partnership project between the City Hall and the University of Coimbra that, despite having more than 400 entities in the “partners” list it doesn’t traduces in cultural activity in the city. 

In spite of living the past three years in Lisboa, Paula always assured the actualization of the page Coimbra Cultural Postar without any financial reward, until start thinking in ab “way to monetize it”. 

So she challenged Ana Fróis, architect and illustrator to create materials that framed themselves with the page. From that work flourished city maps, cards and cloth bags. 

One of the objectives is to take advantage of the tourism growth. “We noticed that Coimbra has more people, not only foreign tourists, but also Portuguese”, affirms the responsible, who understands that the CCP materials are a way to “make the city more attractive, more interesting” to those who visit it. 

In the product developing fase they noticed a certain absence of materials out of the typical map distributed in the touristic circles. “There is the county map but not alternative trails and the cards are from old times”, they said. 

The bilingual CCP maps show not only the city street, but also propose ways to go through them. For now, in the launch date, it’s available a two-days tour suggestion through Coimbra, that stars in the left margin of the Mondego River and ends in the right one. A map with gardens is still stitched and others are in the gutter, one that follows the marks left by literature in the city and another by unique buildings.

Source: PÚBLICO 

Sá Pessoa is the chef of the year to Wine Magazine

Publication of the Wine Essence awarded once again “the best of the year” in the wine and gastronomy sector. 

The Wine magazine already elected the “2016 best of the year”, distributing 15 awards between different categories connected to gastronomy and wines sector.

In the wine section, one of the biggest winners was the red from Alenjeto, Dona Maria Grande Reserva 2011, producted by Júlio Bastion in Estremoz. Elaborated from selected grapes in plots of old vineyards Alicante Bouschet, Touriga Nacional, Petit Verdot e Syrah, was then fermented in mills, following a phase of a year in new French oak barrels. 

The Herdade of Portocarro, located in Torrão (Alcácel do Sal county), leaded by José Mota Capitão, eas elected “producer of the year”; meanwhile the Azores Wine Company, António Maçanita’s project with Filipe Rocha and Paulo Machado, with head office in Pico Island, was considered “Producer of the year revelation”. 

Still in the wine section, three more awards: Vasco D’Avillez, current president of the Wine Commission of the Lisbon Region, was elected “2016 Personality of the year”; Jorge Moreira has received the “Oenologist of the year” award, at the time he celebrates two decades of his career; and António Coelho, sommelier e maître in the Spanish restaurant Lasarte (with three Michelin stars), was considered “sommelier of the year”. 

In his turn, João Rodrigues, bartender in the Columbus Cocktail & Wine Bar, in Faro, Algarve, conquered the award of “Mixologist of the year”, after won, last year, the World Class Portugal competition final and represented the country in the world final in United States.  

In the gastronomy area, highlights to the awards delivered to two new Michelin stars in Portugal. After having conquered the first star in the last year, Henrique Sá Pessoa, from the Alma restaurant, was elected “Cuisine Chef of the Year” and Loco, from Alexandre Silva, was considered the best “Gastronomic Restaurant”. Duarte Calvão, gastronomic and director of the event Fish in Lisbon, is the “2016 Personality of the year in gastronomy”.   

The Mealhada region, famous for its roasted piglet in wood oven, left de ceremony with two awards. It was elected as “Gastronomic Destiny of the year” and saw one of the region’s restaurants, Rei dos Leitões, being distinguished with the “best wine service”.   

Among the awarded, are still added Herdade do Esporão, in Reguengos de Monsaraz, Alentejo, with the “Wine tourism of the year”; the salt flower of the company Salmarim, based in Castro Marim, Algarve, is the "artisanal product of the year"; and Jaime José de Barcelos, owner of the Ostradamus restaurant in Florianópolis, was elected "personality of the year in Brazil".

Source: Fugas

Guarda created a thematic tour dedicated to Miguel de Unamuno

The City Hall of Guarda created a thematic tour dedicated to Miguel de Unumuno, intitulated “That Guarda that so many times attracted my eyes”, with the goal to attract more visitors to the city.

The councilman Victor Amaral, with the culture and tourism roles, told Lusa agency that the thematic tour pretends to take tourists to the locals that were visited by the Spanish writer Miguel de Unamuno (1964-1936), in November 1908, and reffered in the book In Portuguese and Spanish lands”, published in 1911.

The path allows the visitors and all the interested ones to go trough “the physical spaces of the monumental and cultural city’s patrimony that, deep down, is referenced in Miguel de Unamuno’s work. 

“There are seven references to the emblematic spaces that Miguel de Unamuno walked in this passage trough Guarda and that we propose to revisit. It’s a literary cultural itinerary that is related to the books, related to that experience, with that passage Miguel de Unamuno’s passage, and that we reconstructed and actualized to a cultural-touristic path of our patrimony in Guarda city”, said Victor Amaral.

The “unamunian tour in Guarda” can star or finish in the train station, because that was the starting point to thw writer “go through the city in his ride for the highest city in Portugal”, explained the councilman.

Besides that train station, the tour that recreated Miguel de Unamuno’s passes also includes the Santos Pension, today with the designation Santos Hotel, where he was housed, the Sun Door, the Blacksmiths Tower, the Misericórdia Church, the Cathedral and the Guarda’s National Lyceum, now 1ª Basic Cicle Scholl Augusto Gil.

The councilman Victor Amaral recognizes that the tour created by the autarchy though the Guarda Museum, based on the work of “an important author to the world literature” that one that passed by the city, is useful to rise the capitation of tourists.

“In that book, Miguel de Unamuno, in fact, talks about Guarda. And he talks about Guarda, in his passage, that was brief, only an afternoon and a morning, but that in our opinion is something very importante”, he explained. 

According to him, the principal motto to the tour creation was the book Guarda to Miguel de Unamuno, from the painter Florencio Maíllo (Salamanca, Spain), that participated in the first edition of Of the International Symposium of Contemporary Art of the City of Guarda, that ran from may 28 until june 14.

The flyer with the tour “Unamuniano Tour in Guarda” is available in the installations of the Welcome Center and the Museum of the city. 

Source: Fugas

S. Gonçalinho’s Festival is already an economic motor and fills hotels and restaurants

Aveiro lives the one that is the biggest popular festival and continues to be, increasing, motive to attract tourists.

By Aveiro's lands it’s often said that the Christmas festivities only end after the finishing of the festival in honor to São Gonçalinho – event which “brand image” is the throwing cavacas  (a portuguese pastry covered in sugar)from the top of the chapel consecrated to this saint. There are various days of “strong” party, centered in the Beira Mar historical neighborhood and which attract more and more people from other points of the country and, also, beyond borders. That was confirmed to PÚBLICO for various by several hotel and restaurants managers of the city. The majority of them talks about a rise in the reservations and make vows that this is a trend to keep. 

Carla Santos, Hotel das Salinas owner, assures that her hotel is, this São Gonçalinho weekend, “almost full”. “In the last years, we verified that are the national tourists, specially from Lisbon, and the international tourists, from France and Belgium, the ones who value the most this tradition”, testify. Carla Santos refers that have “some clients” who already ask “to buy cavacas to make sure they can participate in the festivities”.

Also in the Hotel Moliceiro this festivities are synonymous of an increase of reservations. “We’re talking about a rise of 10% and are, mostly, people that have relatives or friends in Aveiro and want to participate in the festivities”, notice Cristina Durães, director of this four stars hotel.

For the hotel Meliã Ria, for now, the popular aveirense festival didn’t produce effects in the reservations number yet. “The only thing we have is an event, in the restaurant, of a family that always take opportunity in this date to get together”, declares Ana Gouveia,  without making vows that, in the future, São Gonçalinho festivities will bring more profits to the hotel she runs.  

In the restoration, the rise in clients and service seems to be even more significant. Maria Soares has three restaurants, all of them situated in the Beira Mar neighborhood, in the heart of the festivities, and assures that that all the three are already full, with reservations, in the nights of this weekend and “with good perspectives for Monday and Thursday”. “In one of the cases, for example, the person who is organizing the dinner is from Aveiro, but the guests are from outside, from other cities”, testifies the owner of Porta 35, Porta 36 and À Portuguesa, evidencing that “this is also a festival that attracts a lot of people from Aveiro that are out of town, making them return to their city”.  

The festivities, organized by São Gonçalinho Stewardarship – in partnership with Aveiro Town Hall – started this Friday, with the promise of having S. Peter’s help until the end (the weather previsions are good). Until Tuesday, it will be throwing cavacas from the top of the church, a ritual that serves to the devotees pay the promises did to the saint that, in Aveiro, is treated like “little saint” or “little boy”. And while ones throw cavacas, others, almost always in hundreds, get together in the church wide to catch some cavacas, achieving a tradition that has crossed generations.

And, even if it’s the most popular side of the festivities, the program goes behind the cavacas tradition. As the tradition dictates, the Monday programs dedicate the morning to the youngest, with the habitual São Gonçalinho from the schools.

Also included in the festivities of the patron saint of the Beira Mar neighborhood, is going on “Aveiro Flavors with tradition”, a gastronomy festival that mobilizes more than 30 local restaurants – the participating establishments are indicated with a little flag identifying the event at the door. 

Source: Fugas 

São João da Madeira’s Industrial tourism celebrates the 5th anniversary with free tours

The touristic tour through the São João da Madeira’s factories and museums was born five years go. To celebrate, there are five days of free guided tours.

In 2012, the smallest county in Portugal launched an innovative project: take tourists to the city’s industrial patrimony, opening historic factories to the visitors in office hours, letting them circulate between noisy machines to see pencils, hats or shoes born in the worker’s hands. Two months ago, the Footwear’s Museum inauguration completed the touristic offer. Now, to celebrate the five years of the touristic circuits through factories and museological spaces in São João da Madeira, the industrial tourism project launches five days of free guided tours. There are two routes per day, from January 23 to 27, from 9h30 until 12h45 and from 14h until 17h30. They all start and finish in Oliva Tower, the iconic building of the old metallurgic factory transformed in the project’s reception. The circuits are all different between them and include the entrance in two spaces of the touristic network.

Since the Viarco, the only working pencils factory in the country, to the footwear companies Helsar and Evereste, passing by the Cortadoria Nacional de Pêlo and Fepsa, connected to the headgear industry, or the Heliotêxtil, manufacturer of labels and trimmings. Besides the factories, the routes pass by the footwear museums, the Portugal’s Footwear Technologic Center or the Training Center of the Footwear Industry.

The visits are free but the previous inscription is required. On the 26^th, the circuits include a novelty: they will be adapted to people with hearing loss, with simultaneous tradition into sign language.

The commemorations of the 5^th anniversary integrate the inauguration of an exhibition of cheetah dresses in Oliva Tower, in an “invocation of the popular contestants which were organized by the historic company”, refers the organization of the event, in a statement. It occurs in January 23, at 18h. The clowns show Lullaby closes de festivities on the day 27, at 21h30.

Source : Fugas-Público

16 Portuguese sayings that don’t make any sense

Every language has common sayings that everyone knows and uses that don’t necessarily make sense, especially when translated into another language.

1. Ir com os porcos
“Go with the pigs” meaning: DIE

2. Pulga atrás da orelha
“Flea behind the ear” meaning: BEING SUSPICIOUS

3. Barata tonta
“Dizzy Cockroach” meaning: BEING UNFOCUSED/CLUMSY

4. Acordar com os pés de fora
“Wake up with the feet outside” meaning: WOKE UP IN A BAD MOOD

5. Estar com os azeites
“Being with the olive oils” meaning: IN A BAD MOOD.

6. Muitos anos a virar frangos
“Many years turning chickens” meaning: A LOT OF EXPERIENCE/KNOWLEDGE

7. Macaquinhos na cabeça
“Little monkeys in the head” meaning: HAVING STRANGE/SUSPICIOUS THOUGHTS

8. Pentear macacos
“Comb monkeys” meaning: GO F%CK YOURSELF (in a polite way…)

9. Engolir Sapos
“Swallow frogs” meaning: SHUT UP AND ACCEPT UNPLEASANT THINGS

10.  Tirar o cavalinho da chuva
“Take the little horse from the rain” meaning: DON’T COUNT ON THAT!

11.  Partir a loiça toda
“Breaking all the dishes” meaning: ROCKIN’!!

12. Chatear Camões
“Go bother Camões” meaning: GO BOTHER SOMEONE ELSE

13.  Água pela Barba
“Water up his beard” meaning: A LOT OF WORK

14. Ter muita lata
 “A lot of cans” meaning: 100% SHAMELESS

15.  Pão Pão, Queijo Queijo
“Bread bread, cheese cheese” meaning: IT IS THIS SIMPLE!

16.  À sombra da Bananeira
“Under the Banana Tree shade” meaning: NO WORRIES

Source: Twisted Sifter.

Linha do Tua is going to have a train inspired by the cowboys movies

Machine and carriages are being made in England, but businessman promises to recover old locomotives from CP. There are already criticisms: "They are in our collective memory for the films of Indians and cowboys, but in America. Not in Trás-os-Montes. "

The tourist train that the group Douro Azul intends to circulate in the Linha do Tua raised a wave of indignation in the social networks because the locomotive, typically American, seems brought out of Disneyland. The comments refer to the "tackiness" of the machine, in the absence of a more "historical and cultural" view of this tourist project and the blog Aventar even states that "there is in Europe a single railway tourism project pulled by an amusement park train".

Despite some compliments for the entrepreneurship of Mário Ferreira (owner of the Douro Azul), his detractors accuse him of ignoring that there are several locomotives of the CP that circulated in the rails of the line of the Tua and that now lie abandoned, to rot. 

Contacted by the Portuguese newspaper Público, Douro Azul explained that the locomotive bought in England is "green" because it will have gas oil and not coal as fuel. The result is the same: the water in the boiler is heated and the resulting steam will move the wheels of the locomotive. A solution that, moreover, is also used by the CP in the historic train of Douro.

Official source of the Douro Azul said that "the circulation of the coal-fueled historic train would be limited due to the safety conditions in times of high temperatures, a situation that was sought to avoid" and explains the option for this locomotive.

However, the company says it has already planned the recovery and reactivation of an old steam locomotive in partnership with the National Railway Museum to operate "in some activities that reinforce the identity of that line." 

But at this stage, the Tua Express inspired by the trains of Uncle Sam will circulate from the next spring between Mirandela and Brunheda, in the 33 kilometers of the narrow road of the Tua that survived the dam. The remaining 20 are submerged. 

The four carriages that will be part of the composition of this train are made of wood and also come from England.

The tourist project costs 15 million euros, divided between 10 million paid by EDP (as the counterparts for the construction of the dam) and 5 million by Mystic Invest, the holding company that owns Douro Azul.

The Tua train will run throughout the year, with an offer adapted to the seasonal peaks, and will be open regular passenger service to respond to local mobility. This was one of EDP's counterparts for the destruction of the Tua line connecting the Foz Tua station to Mirandela. Now a boat will be needed to be part of the course, which is already ordered. Público has learned that it will be a replica of a rabelo boat.

António Brancanes, president of APAC (Portuguese Association of Friends of the Railways) told Público that "it is praiseworthy for a private initiative to take advantage of a railway section that was out of service because it is a way to value the region's railway memory and of potentiating more tourist visits ". The leader waits until initiatives of this nature make school in other areas of the country, especially in the Alentejo, where there are many rail lines closed and where tourism has been increasing. But as for the locomotive, António Brancanes says that the design chosen has nothing to do with Portugal, not even with Europe. "It is a typical American machine and it would have been good if an option were made for a material that had a greater approximation to the identity of what the Portuguese locomotives were," he says.

We understand that the existing CP locomotives that could be used in the Tua are ancient and maintenance costs are very high for a regular tourist operation, but this proposal of the Douro Azul is not the best," he added.

The controversy has overtaken the circles of railroad enthusiasts who, of course, speak out against what they call the Disneyland convoy and social networks insist that an American locomotive has nothing to do with the European and Portuguese railroad culture.

Even the non-experts distinguish the old American steam engines from the European ones. The Americans have an unusually tall and wide chimney, a fairly large pavilion (booth) and boast the typical cows away. "They are part of our collective memory for Indian and cowboy movies. But in America. Not in Trás-os-Montes, "says the APAC president.

Source: Fugas

Are Azores the new Iceland?

News agency Bloomberg considers that Portuguese islands are the “hot new adventure destination”. This is at least the opinion of the America news agency Bloomberg in an article called "Move over, Iceland: the Azores are the hot new adventure destination.”

Compared with the neighbor to the north, journalist Brandon Presser refers to “gorgeous no-filter landscapes, a palpable not-in-America vibe and an ultra-convenient stopover locale on your way to Europe”. However, he says the Azores remain off the tourist radar, instead of Iceland where, he says, it is predicted that in 2017 there will be more tourists than residents.

For Bloomberg, Azores are “a quiet realm of quaint Iberian charm and dazzling vine-draped greens carved out by a dramatic history of volcanic events.”

São Miguel is noted for being the largest island, the most populous and accessible, but the advice is for the traveler to not stop there and to take at least a week to "jump" to some of the other nine islands of the archipelago. In São Miguel island, he highlights the lagoons of the Sete Cidades, the village of Furnas, "a spa for 300 years", with the fumaroles, Terra Nostra garden and the stew as a business card, and the capital, Ponta Delgada, with its narrow streets, religious architecture made of porous volcanic stone and street art. In Pico he focus the "soaring volcanic peak whose shadow moves across the landscape like a sundial", the cultivation of the vineyard and the observation of whales. He also mentioned São Jorge for its cheese and Faial for its prepared fish in a restaurant in Horta.

If they are the new Iceland, we do not know, but the Azores are increasingly in the mouth of the world.

Source: Fugas

Lisbon is the third funniest city in the world

Dynamism, inspiration, food and drink, community, sociability and accessibility (in monetary terms) are the six parameters analyzed to reach the list of the most fun cities in the world. Lisbon appears in third place.

The index is prepared by Time Out, which asks its readers to evaluate each one of the mentioned aspects regarding the cities in which they live. The Portuguese capital achieved 55.6 points, becoming the city with the best score at European level. "They did not evaluate the city with high scores solely for the ability to make friends and find love, they are the inhabitants most likely to meet neighbors and meet friends by coincidence, turning them into those less likely to describe the city as 'solitary' or 'overwhelming', "reports Time Out London on its website.

The first place is occupied by Chicago, followed by Melbourne. After Lisbon, there are New York, Madrid, Mexico City, São Paulo, Los Angeles, Barcelona and London.

Source: Marketeer

Wishes for 2017

On this last day of the year, we wish you a promising 2017 with tailor made trips and many other good things!

Merry Christmas

TravelTailors's team wish you a merry christmas! 🎅 🎄

2017 Michelin Stars in Portugal

Nine new Michelin Stars in Portugal for 2017! Let’s add those to the existing 14, and we have some excellent fine dining across the country.  One star chefs earning a second star this year is Ricardo Costa at The Yeatman in Porto, and Benoit Sinthon at Il Gallo d’Oro in Funhcal. They join the “two star club” with existing members José Avillez of Belcanto in Lisbon, and Hans Neuner of Ocean and Dieter Koschina of Vila Joya in the Algarve. New single stars have been awarded to Rui Paula at Casa de Chá da Boa Nova and Vitor Matos at Antiquum in Porto, Henrique Sá Pessoa at Alma and Alexandre Silva at Loco in Lisbon, Sergi Arola at LAB in Sintra and Luís Pestana (under the signature of Joachim Koerper) at William in Funchal.  Miguel Laffan earns back a star for L’And in Alentejo.  Retaining their one star for another year are: Pedro Lemos at Pedro Lemos in Porto; André Silva at Casa da Calçada in Amarante, Joachim Koerper at Eleven and João Rodrigues at Feitoria in Lisbon; Miguel Rocha Vieira at Forteleza do Guincho in Cascais, and Rui Silvestre at Bon Bon, Willie Wurger at Willies, Henrique Leis at Henrique Leis, and Leonel Pereira at São Gabriel, all in the Algarve. See below for more details and contact information for the 20 Michelin Star restaurants of Portugal 2017.

DOURO VALLEY & PORTO

Largo do Paço

Hotel Casa da Calçada - Amarante 

Chef: André Silva

ONE STAR. Just minutes away from Porto in northern Portugal is this cozy restaurant tucked away inside the elegant Casa da Calçada hotel. In the past year, Chef André Silva has taken the reigns of the kitchen from Vitor Matos. Chef André won the Nobre Young Chef Trophy in 2007. He was invited to by Matos to join the Largo do Paço kitchen in 2009. And, he was named Portugal Chef of the Year in 2013. Silva’s cuisine is traditional Portuguese with contemporary creativity. Regional ingredients change with the season, meaning you need to return again and again. Book in advance and ask for the eight-course Largo do Paço menu, or the 11-course Prestige menu. 

Largo do Paço, 6, Amarante, Douro Valley

Reservations: +351 255 410 830 

Learn more: Largo do Paço website

Antiqvvm 

Chef: Vitor Matos 

ONE STAR  Chef Matos has a passion for the use of the freshest seasonal products harvested from the region. His cuisine leans towards Mediterranean influences, embracing both traditional and contemporary techniques. Matos started out studying confections and pastries in Neuchâtel., Switzerland, and later worked his way through the kitchens of some of Portugal’s top hotels, such as Vidago Palace and Tiara Park. He earned his first Michelin star while head chef at Largo do Paço in Amarante. His high-quality cuisine is enhanced by stunning views over Porto from the refurbished 19th century.

Quinta da Macieirinha. 

Rua de Entre-Quintas 220, Porto

Reservations: +351 22 600 0445 

Learn More: Antiqvvm Website

Casa de Chá da Boa Nova 

Chef: Rui Paula 

ONE STAR Rui Paul is one of Portugal’s most beloved and respected chefs. Known for restaurants DOP in Porto and DOC in Douro, Paula also hosts Portugal’s Master Chef. And finally, Paula receives recognition for his masterful work at Casa de Chá da Boa Nova. Paula takes inspiration from the restaurants location overlooking the ocean to create amazing Portuguese dishes with fish and seafood. Popular dishes are coastline fish and lobster stewed rice, cataplana of fish and shellfish and salted bass. Three themed tasting menus are also available. 

Avenida da Liberdade Leça da Palmeira, Matosinhos Porto 

Reservations: +351 932 499 444 

See Our Story Casa de Chá da Boa Nova – Álvaro Siza & Rui Paula Create an Instant Classic 

Learn more: Casa de Chá da Boa Nova website 

Pedro Lemos 

Chef: Pedro Lemos

ONE STAR Pedro Lemos may be new to the list of Michelin star chefs, but he is not new to foodies in Porto. His popular restaurant in the Foz do Douro or Porto has been pleasing guests and generating praise since its opening in 2010. Lemos’ cuisine is inspired by memories of his grandmothers: one working the fields in Bragança; the other selling fish at the markets in Matosinhos. These simple and genuine cuisines of land and sea, blended with his own innovative techniques and creativity, make for a unique gastronomic experience. Menu items, therefore, range from devil fish and octopus, to rabbit loin and roasted lamb. Tasting menus are available. 

Rua do Padre Luís Cabral, 974, Foz do Douro, Porto 

Reservations: +351 220 115 986 

Learn More: Pedro Lemos website

The Yeatman 

Chef: Ricardo Costa

TWO STARS Within the first year of opening, the restaurant at the Yeatman Hotel earned its first star; and just a few years later, its second.  All credit must be given to Chef Ricardo Costa, formerly of Largo do Paço (see above). At the Yeatman, Costa puts his own contemporary spin on traditional Portuguese dishes. Yet, the Michelin judging panel may have also been swayed by the extraordinary views from the dining room that stretch across the Douro River to the cityscape of Porto. Or, perhaps they were impressed with the selection of 25,000 bottles of old and new world wines in the Yeatman wine cellar. Most likely, all are reasons to rank this exquisite restaurant among the world’s finest. 

Rua do Choupelo (Sta. Marinha), 4400-088 Vila Nova de Gaia, Porto 

Reservations: +351 22 013 3100 

Learn More: Yeatman Website

LISBON  |  CASCAIS  | SINTRA

Alma – Lisbon 

Chef: Henrique Sá Pessoa 

ONE STAR  Alma (Portuguese for “soul”) is a restaurant created from the passion of Portuguese celebrity chef Henrique Sá Pessoa. The mantra of Alma is “to serve much more than a meal: we serve emotions, identity, knowledge.” With this in mind, the team, headed up by Sá Pessoa prepares Portuguese cuisine straight from the heart fused with Asian-inspired techniques. Having trained in acclaimed kitchens as Evo Santi Santimara in Barcelona, El Cellar de Can Roca in Girona and Tippling Club in Singapore, Sá Pessoa considers his travels as the greatest influence over his cooking. 

Rua Anchieta 15, Lisbon 

Reservations: +351 213 470 650 

Learn More: Alma Website

Belcanto – Lisbon 

Chef: Jose Avillez TWO STARS José Avillez received his first Michelin star while head chef at the historic Tavares restaurant in Lisbon. His career has since skyrocketed with books, TV appearances and a flurry of restaurant openings across the country. Yet, his own personal pride and joy is Belcanto. Avillez refurbished this historic building and designed a menu that has won him much acclaim and two Michelin stars. Avillez likes to say, “each dish tells a story and stirs the emotions of those willing to try it.” And with names of dishes like “the Garden of the Goose that Laid the Golden Egg,” “Dip in the Sea,” and “Suckling Pig Revisited,” we can’t wait to experience his book. 

Largo de São Carlos, 10, Lisbon 

Reservations: +351 213 420 607

Learn More: Belcanto Website 

Eleven 

Chef: Joachim Koerper

ONE STAR Set high on a hill in Parque Eduardo VII, this sophisticated and contemporary restaurant features beautiful views of Lisbon. In the kitchen, Chef Joachim Koerper prepares Mediterranean cuisine that can be described as “luminous and elegant, modern and innovative.” Koerper, who has worked in such noteworthy restaurants as Moulin de Mougins, Guy Savoy, L’Ambroisie and his own Girasol, prides himself on his philosophy of keeping it simple. Locally grown, fresh and natural ingredients are the basis for his harmonious dishes. 

Rua Marquês Fronteira (within Parque Eduardo VII), 1070-051 Lisbon 

Reservations: +351 21 386 22 11 

Learn More: Eleven Website

Feitoria at Hotel Altis Belêm 

Chef: João Rodrigues

ONE STAR The theme of modern Hotel Altis Belém is the heritage of Portugal’s global discoveries. This concept carries over into the kitchen of Chef João Rodrigues. His unique take on Portuguese cuisine involves embellishments of exotic flavors and textures found in former Portuguese colonies in South American, Asia and Africa, such as hamachi salad marinated with prunes, radish and fresh aromatic herbs, and roasted Royal pigeon with mushroom, summer truffle and rich salsify sauce. Tasting menus of three and five courses allow diners a choice of gastronomic discoveries. Yet, for something very special, make reservations 48 hours in advance and ask for the chef’s “Creative Menu.” 

Doca do Bom Sucesso,1400-038 Lisbon 

Reservations: +351 210 400 208 

Learn More: Feitoria Website

Fortaleza do Guincho – Cascais

Chef: Miguel Rocha Vieira 

ONE STAR The stunning views over the Atlantic Ocean from this former 17th century fortress transformed into boutique Hotel Forteleza do Guincho are reason enough to visit this restaurant. However, it’s the extraordinary cuisine of Cascais-native Miguel Vieira that receives a star. At 19, went to London to train in gastronomy at the prestigious cooking school “Le Cordon Bleu”. Afterward, Chef Miguel worked in numerous venues across England, France and Spain before opening Costes restaurant in Budapest, earning the first Michelin Star for Hungary. The cuisine at Forteleza do Guincho is traditional French, with local Portuguese flavor, and now, with the added creativity of Chef Miguel. 

Estrada do Guincho, Cascais 

Reservations: +351 214 879 076 

Learn More: Forteleza do Guincho Website

LAB – Sintra 

Chef: Sergi Arola 

The small 22-seat restaurant is intimate, yet an ideal showcase for the fine art and flavor of Chef Sergi Arola’s cuisine. Mentored by renowned chef Adriá Ferran, Arola has made a name for himself by leading the kitchens at Hotel Miguel Ángel in Madrid and Hotel Arts in Barcelona, as well as his self-named restaurant Arola already at Penha Longa. He adds this star to the two Michelin stars he has collected for Gastro restaurant in Madrid. At LAB, three tasting menus and à la carte selections offer innovative and emotional gastronomy. For oenophiles, LAB has more than 550 labels from around the world. Penha Longa Resort, 

Estrada da Lagoa Azul, Sintra 

Reservations: +35 1 219 249 011 

Learn More: LAB Website

Loco – Lisbon

Chef: Alexandre Silva 

ONE STAR In the last decade, Chef Silva has wound his way around Portugal hitting numerous culinary milestones. His studies ranged from kitchen and pastries, to F&B Management and molecular gastronomy. He was at Lisbon’s Bocca restaurant before winning TV’s Top Chef for 2012. He opened the restaurant at the exclusive Alentejo Marmóis Hotel and later became Executive Chef at the trendy Bica do Sapato. At Loco, Silva embraces “micro seasons” by selecting local organic products at the peak of freshness, to prepare Portuguese cuisine using experimental and innovative techniques. 

Rua dos Navegantes 53-B, 1200-730 Lisboa

+351 21 395 1861 

Learn More: Loco Website

ALENTEJO

L’And Vineyards 

Chef: Miguel Laffan 

ONE STAR  It is no surprise to followers of Miguel Laffan that he has achieved a star for his superb cuisine at the L’And Vineyards and Resort. Laffan’s inspirations are Luso-Asian and Mediterranean cuisine prepared using fresh local produce with a nod to traditional Portuguese flavors. Dishes such as red mullet and squid “açorda,” and roasted tenderloin pork from Alentejo, accompanied by cauliflower gratin with asparagus, peas and black sausage pudding, express his love for the region. Having trained at Forteleza do Guincho (above), Les Jardin des Ramparts and Le Clous de la Violette in France, Laffan no doubt is on track to lead L’And to international acclaim. L’And Vineyards Resort. 

Herdade das Valadas, Montemor-o-novo 

Reservations: +351 266 242400 

Learn More: L’And Vineyards Website

ALGARVE

Bon Bon – Carvoeiro 

Chef: Rui Silvestre 

ONE STAR Not a surprise to fine dining aficionados in the western Algarve, Bon Bon has had their attention for the last couple of years. Now, Michelin agrees. The guide awards the recognition to the cuisine of young Chef Rui Silvestre, stating in the press release “interesting” kitchen “surprised by the technical level,” and, “based on selected raw materials and cutting-edge dishes, with distinctive flavors and careful presentation. “. 

Urb. Cabeco de Pias, Carvoeiro 

Reservations: +351 282 341 496

Learn More: Bon Bon Website

Henrique Leis – Almancil 

Chef: Henrique Leis 

ONE STAR This Swiss-chalet inspired restaurant provides an ambiance of sophisticated elegance and rustic charm. It is the perfect setting for the mastery of Brazilian Chef Henrique Leis who embraces French cuisine enhanced by flavors of his South American homeland. Having set his roots in the Algarve in 1993, Leis is now a gastronomic leader in the region. Seasonal menus can include creations such as noisettes of venison with poivrade sauce and chestnut bonbon, and duo of red mullet and sea scallops with celeriac mousseline. The extensive wine list is equally impressive. 

Vale Formoso, Almancil 

Reservations: +351 289 393 438

Learn More: Henrique Leis Website 

Ocean Restaurant at Vila Vita Parc – Porches 

Chef: Hans Neuner 

TWO STARS Having trained with Michelin star chefs in Berlin, Hamburg and Mallorca, Austrian Chef Hans Neuner was hungry for a star of his own. In 2006, he arrived at Ocean Restaurant in the beautiful VILA VITA Parc resort and immediately set out on his mission. He began utilizing innovative haute cuisine techniques on fresh, locally-produced food products. Within three years, Neuner earned his star, and two years later is was awarded with a second star. Season dishes such as Miral Pigeon with blackberry, chicory and black walnuts, and John Dory served with “burned” artichoke, zucchini flower and rock octopus, have the gastronomy community singing his praises. Neuner’s “culinary moments” come in four-, six- and seven-course menus. 

VILA VITA Parc, Alporchinos, Porches 

Reservations: + 351 282 310 100

Learn More: Ocean Website

Sao Gabriel – Almancil 

Chef: Leonel Pereira 

ONE STAR For years, the classic cuisine of São Gabriel impressed the palates of guests and critics, and always placed the restaurant on the list of Portugal Michelin stars. In 2013, São Gabriel changed owners and Algarvian-native chef Leonel Pereira took over the kitchen. His training at the Alain Ducasse Academy, Le Nôtre and the Institute of Culinary Arts, lead him to positions at the Hotel Quinta do Lago, Niko in Paris, Cipriani in Venice, Alexandra Palace in Switzerland and Panorama at the Sheraton Lisbon.  Helming the kitchen at São Gabriel, Pereira’s “creative and contemporary cuisine” has brought a fresh new attitude to the tried-and-true establishment, as well as earning Michelin recognition. 

Estrada Vale do Lobo, Quinta do Lago, Almancil 

Reservations: +351 289 394 521 

Learn More: São Gabriel website

Vila Joya at Hotel Vila Joya – Galé 

Chef: Dieter Koschina 

TWO STARS In addition to being honored with this Michelin distinction, Austrian Chef Dieter Koschina’s Vila Joya has been selected as one of San Pellegrino’s “World’s 50 Best Restaurants.” He credits this recognition to his staff’s dedication to a high level of excellence in technique and service, as well as use of the freshest ingredients from regional farms and sea. Although, ultimately, it is Koschina’s innovative European cooking techniques that win over the hearts of guests and pallets of critics. His guinea fowl is stuffed with black truffles and artichokes, roasted goose liver is served on a broccoli purée with smoked eel, and Portugal’s emblematic bacalhau is confited and paired with beetroot coulis and yogurt. Vila Joya is located in the multi award-winning 

Vila Joya boutique hotel. 

Praia da Galé, Galé, Albufeira 

Reservations: +351 289 591 839

Learn More: Vila Joya Website

Willie’s – Vilamoura 

Chef: Willie Wurger 

ONE STAR German-born Willie Wurger has left a trail of Michelin stars across the Algarve. Since he arrived in the early 1980’s, Wurger cooked at La Reserve, the first restaurant in the Algarve to be designated with a star. He followed with seven years at São Gabriel, contributing to the star designation it has today. And, since 2000, Wurger has helmed his own restaurant in Vilamoura, which has been awarded a star every year since 2006. His specialty is cuisine from central Europe, and he prides himself on his hand-made seafood ravioli in a Vermouth cream sauce, pan-fried saddle of monkfish on mustard crème-sauce with potato-mousse, and lemon crème in sugar basket with berries. The restaurant is quietly tucked away behind the Hilton Resort in the residential area of Vilamoura. Rua do Brazil, 2, Vilamoura 

Reservations: +351 289 380 849

Learn More: Willie’s Website

MADEIRA

Il Gallo d’Oro at the Cliff Bay Hotel 

Chef: Benoît Sinthon

TWO STARS  French born Benoît Sinthon credits his Italian grandmother for awakening his passion for cooking. From his days in Marseille, he mastered the art of Mediterranean cuisine. After stints at several European restaurants, Sinthon settled at the Cliff Bay and quickly reorganized the kitchen of Il Gallo d’Oro. Four years later, his efforts paid off with a Michelin star. Distinguished dishes include: Foie Gras Triolgy with bicolor pear compote and 10 year Blandy’s Madeira Wine verdelho jelly; Langoustine XL, with couscous of cauliflower and mango, granny smith apple and wasabi; and Premium Wagyu Filet, accompanied by veal cheek confit, black truffle juice. Il Gallo d’Oro is a formal dining room (gentlemen wear jackets) with superb ocean views.

The Cliff Bay Hotel, Funchal, Madeira, Portugal

Reservations: +351 291 707 700 

Learn More: Il Gallo dÓro Website

William Belmond Reid’s Palace 

Chef: Luís Pestana 

Executive chef Luís Pestana is at the helm and Michelin Star chef Joachim Koerper is responsible for the direction at this fine dining restaurant at the iconic and exclusive Reid’s Belmond Palace. Modern European cuisine prepared with innovative flavors and contemporary techniques is provides a “wow factor”. Cannelloni of foie gras with Madeira wine, chocolate and coffee financier, and pear chutney, rivals the lobster with cauliflower textures, beetroot and caviar. Tasting menus from €77-168, or order a la carte. 

Estrada Monumental 139, 9000-098 Funchal, Madeira, Portugal 

Reservations: +351 291 717 171 

Learn more: William website 

Source: Portugal Confidential