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Upon arrival in March, it turns out that Quinta do Arneiro is actually a working farm that runs a small food shop and an organic restaurant. We arrived for brunch, and the restaurant was filled with other patrons – all Portuguese.

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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.

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If you read this blog, you know that I got married near Lisbon, Portugal nearly a year ago. Due to requests from a number of friends, colleagues, and acquaintances, here are my top 10 tips for planning a destination wedding!

Beautiful violets and dust on the nose, along with tobacco and eucalyptus. tela soldada algum Red currants dominate the palate, with lighter tannins than might be expected.

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Everyone seemed pretty tired and hungover, but to have had a grand time and our wedding. Dan and I enjoyed a pool-side lunch of fries and a Somerbsy cider. The classic post-wedding carb overload. It was delightful.

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When we visited in March, there was a set menu available for lunch at 25/person with meat, the vegetarian menu was slightly less expensive. O

Breakfast and daily cleaning are included in the price. Upon reservation it is possible to use the internal catering service.

Then, the reds go into the cement tanks, and the whites into stainless steel. Trucks lining the courtyard outside wait to take finished wine to another facility for bottling.

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Dinner starts with a Welcome Cocktail at 7:30pm, followed by dinner, served at 8pm in events room with panoramic views overlooking Porto and the Douro river.

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