Coimbra to Lisbon Cycling

Portuguese cuisine is wholesome, hearty, and rarely fancy and relies heavily on the use of different herbs and spices due to its Moorish influence. Fish dishes are more predominant in the south, although northern regions often offer delicious freshwater fish dishes.

The region is also famous for sticky desserts that use egg yolk. During the Golden Age (15C and 16C), the area was very rich because of all the treasures that were brought back from the discoveries of the New World. These riches paid for many convents. The nuns needed egg whites to starch their habits so they used the egg yolks in many gooey desserts that have curious names like monk’s breast and nun’s stomach.

The Alentejo is also a highly respected wine region. The Romans were the first to start cultivating vines here. You’ll find a whole range of different vintages to try en route, the best known ones include Roupeiro, Rabo do Ovelha and Antão Vaz (white) and Periquita, Trincadeira and Aragonez (reds), although many small family run vineyards produce their own versions as well. The majority of the wines served in Portugal come from this region. If you enjoy a very young wine, try Vinho Verde from the North. Calcos do Tanha from the Douro region is a good red wine as are Cozinha Velha, Esporão and Ma Partilha from Terra do Sado. Try one of the many excellent ports as a digestif.

Your luggage is transported from hotel to hotel for you.

These are the standard hotels for our '' trip. If you'd like to extend your time at any of these or, if you'd like to enhance your stay with an upgraded room, just let us know at the time of booking. Early bookng is advised as during busy times we may have to substitute individual hotels for one of an equal or superior standard.

Luggage transfers between hotels

Fado show day 2