Portuguese gastronomy blends the oceans, aromatic herbs and spices with all the fruits and secrets of convent recipes.

Begin by savouring a Serra da Estrela or Azeitão cheese accompanied by a fine Portuguese wine.

With its extensive coastline, there is not a port in Portugal without its own speciality ‘caldeirada’ fish stew and the all the flavour of freshly caught fish. From grilled tuna steaks to surmullet, your choice is wide open.

Aromatic herbs and spices are a constant across our cuisine. Coriander is essential to ‘açorda’, a traditional bread-based Alentejo recipe.

However, it is cinnamon that adds to the rich ‘papos de anjo’, a dessert traditionally produced at convents across the north of Portugal.

Pineapples from the Azores, sugar apples from Madeira, or oranges from the Algarve, so many fruits to bring your meal to a refreshing close or alternatively warn the stomach of the pleasures to come.

And there are many seaside restaurants specialist in serving the best of fresh fish and shellfish. Or head to a pousada country hotel and try a locally produced cheese or one of the sweet desserts for genuine moments of great pleasure.