PORTUGAL: A PLACE WHERE TOURISTS FEEL AT HOME

When you blend the Atlantic with the Mediterranean, sea with land, sunshine with strong ocean rains, and the traditions of people from across the Iberian Peninsula, you get a mix of pure enjoyment.

PHOTO: Pixabay

Portugal — a maritime nation with a rich history, deep-rooted traditions and a proud people — is a revelation for most travellers visiting this part of the world for the first time. For visitors from the Balkans, especially, the first impression is unmistakable: “It feels like home.” And that feeling lasts until the end of the journey.

A FOUR-CENTURY-OLD ESTATE FULL OF SCENTS, COLORS AND STORIES

The orange tree at the entrance to the home of Arthur Faria Carvalho had already ripened, and even in December, the colors of his four-century-old estate remain strikingly vivid. So are the scents — mostly of hearty rural food and wine, as we would soon learn.

If you find yourself in a small village between Braga and Guimarães called Caldas das Taipas, the gracious hosts will introduce you to their estate founded in 1720, as well as to their winemaking traditions. Before long, you’ll be sitting at a table in a setting that evokes the late Middle Ages. With a crackling fire in the fireplace, guests can play billiards, listen to old vinyl records, or read original National Geographic editions from the late 1940s.

“People can spend the night here, though most come to taste our wine. Last year we had nearly 3,000 wine-tourism visitors — not overnight guests — plus another 350 who stayed with us during the season. We sell 80% of our wine directly to our visitors, which is excellent. We also supply some local taverns,” Arthur told us enthusiastically.

“We produce red vinho verde, but also alican­te bouschet, a variety from the south of France. It usually grows in southern Portugal, but I planted it here to create something different. We also make syrah, an international variety we use to create a very nice, smooth rosé.”

But words alone cannot capture what followed — the experience was far richer and more intense. From the table setting to the crystal glasses, especially the deep red ones, everything reflected tradition and elegance. A tasting of four wines, with the dessert wine stealing the spotlight, proved why this rural estate is considered one of the finest in northern Portugal.

PEOPLE WHO COMBINE WORK AND PLEASURE

Alexandre Kamel and Hugo Marcos from the International Committee of Tourism Film Festivals (CIFFT) are largely responsible for introducing around 100 travel enthusiasts, tourism-film producers and journalists to the charms of Portugal. By organizing the 37th award ceremony, they continued a tradition that connects nations, cultures and the creative industry.

CIFFT Director Alexandre Kamel hinted at big surprises ahead — including the possibility of next year’s ceremony being held in Morocco.

“We had an incredible event. My team did an excellent job, with great support from the mayor and his office. It’s always impressive to see the happiness and satisfaction of both film producers and the clients who commission these films. The coming years will be challenging — we always look for ways to improve, and it’s difficult because we raise the bar every time,” Kamel said.

“MUST TASTE IT” — THE FLAVORS OF PORTUGAL

For food lovers, Portugal is a treasure. You must try their bacalhau — whether baked, served with sauces, or stewed. The richness of flavors is surprising, even for Balkan tastes. Another dish that wins everyone over is arroz de tamboril, a monkfish risotto with shrimp.

Beef is served often, and it’s extremely rich and intense in flavor — so be mindful of the portions. It is usually slow-cooked for hours, braised in wine, or simmered in various sauces. I must admit that the famous francesinha sandwich didn’t win me over — nor did its sauce, which resembles a thick soup in which the sandwich is served.

But the sausages, pork products, chicken in sauce served at the rural estate, and the extraordinary seafood — all deserve the highest praise.

As for desserts, the biggest challenge for those who prefer chocolate-free options is the iconic pastel de nata, delicate pastry cups filled with sweet egg-yolk custard. Personally, I preferred folhado de pêra, a flaky pastry filled with various creams or fruits. I tried it with pear, cream and ice cream — and it was unforgettable.