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In the north of fascinating Portugal, overlooking the Atlantic Ocean, Porto is located, the second most important, largest and most touristy city, just after the capital Lisbon. In Porto you can admire colorful neighborhoods and buildings rich in azulejos, the classic ornaments typical of Portuguese architecture. In addition, this wonderful city boasts a good cuisine based on fresh fish, and is famous for the production of Port wine, a liqueur wine known all over the world. And Golf? You are never wrong when you organize your Golf Holiday in this country !!


Axis Golfe Ponte de Lima

Vidago Palace Golf Course

Estela Golf Club

Golfe Amarante

Club de Golf de Miramar

Oporto Golf Club

Some tips on golf courses:

To book the Tee Time, it is best to send an email to the secretary of the Golf Club you have chosen, asking for availability, obviously indicating the day and an indicative time. You can find the e-mail address by opening the Golf Club website from “Open website” and then searching for “contacts” or some Golf Clubs have the form to fill out to get the Tee Time. I think it’s better to send an email to the Secretariat. Opens Google Map at the point of the Golf Club. You can have the necessary information to reach the playing field or to know the distances for example from the Hotel you have chosen for the stay.

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Every self-respecting Golf Holiday must absolutely understand the discovery of local gastronomy. In this way it is possible to venture into the history of the local population, immerse yourself in the traditions that distinguish it and taste the flavors of the chosen destination. Porto is one of the Portuguese tourist destinations where visitors can taste the best of the country’s traditional cuisine. The typical local cuisine places particular emphasis on recipes based on fish and seafood, but in Porto the locals have also developed an authentic cult of tripe stew, which is why they are also known with the nickname “eaters of Tripe”.

Pastéis de bacalhau

There are more types of cod than days in a year.” So says a famous Portuguese saying, which gives a good idea of how much cod is used in the local culinary tradition, so much so as to form its basis. To prepare this dish, the fish is sliced and transformed into golden croquettes on the outside and soft on the inside.

Caldo verde

It is a soup where the main ingredients are potatoes, onions, kale and slices of pork sausage (chouriço). It is usually consumed during traditional Portuguese holidays, such as the one dedicated to the patron saint.

Tripas à Moda do Porto

The typical dish of the city has a particular history that concerns it. It is said that when Henry the Navigator was preparing for one of his expeditions, he asked for help to collect supplies to the people of Porto. The response was very generous, but the citizens were left with only scraps and offal to dispose of. Of necessity, virtue: this is how Tripas à Moda do Porto was born!


Do you know the classic ham and cheese sandwich? In this Portuguese version the amount of cheese inside the sandwich has tripled, the ham is the seasoned one and the whole is covered with a good dose of meat sauce in the center. The dish is very similar to the French croque monsieur, from which it takes its name (Francesinha means “little French lady”).

Cozido à portuguesa

It is a dish based on chicken, beef and pork, enriched with various pork and black pudding sausages. As you can see, it is not a specialty suitable for everyone and is quite heavy, moreover it is often also accompanied by boiled carrots, beans and cabbage.

Bacalhau à brás

Again the starfish of this specialty. The fish is cut into slices and combined with onions and french fries, enriched with olives and parsley: here is the typical bacalhau à brás.

Caldeirada de peixe

To prepare this dish, just take all the fish available and combine it in a pot. It is, in fact, a stew based on different types of fish and shellfish, enriched with tomato sauce, spices and various herbs. It is undoubtedly a substantial specialty, to be enjoyed perhaps after returning from a day spent on the beach.

Amêijoas à Bulhão Pato

Seafood are the protagonists of this specialty, especially clams. To be accompanied with a cold beer, this dish continues even when the shells are all empty. It is recommended, in fact, to soak the bread in the sauce that accompanies the clams, based on olive oil, coriander, garlic and white wine.

Torta de Azeitão

Desserts are very popular in Portuguese cuisine, especially egg-based ones. This dessert is no exception, a soft and spongy cake covered with egg yolk. Its peculiarity is that of being rolled up to assume the typical final shape ..

Polvo à Lagareiro

You can’t miss an octopus dish among the specialties to taste in Porto. This recipe is also typical of important holidays, such as Christmas or Easter. Almost all restaurants include it on the menu, the octopus is first roasted and then soaked in olive oil and served with baked potatoes.

The best Portuguese wines


!! Copy and paste the name on Google Maps to immediately find the coordinates, website, reviews !!

Starred Michelin Restaurant

  • 1 star

AntiqvvmRUA DE ENTRE QUINTAS 220, 4050-240 PORTO

The Michelin Plate

Le MonumentAVENIDA DOS ALIADOS 151, 4000-067 PORTO

Mini BarRUA DA PICARIA 12, 4050-477 PORTO

PalcoRUA SÁ DA BANDEIRA 84, 4000-427 PORTO

ElementoRUA DO ALMADA 51, 4050-036 PORTO

Semea by EuskaldunaRUA DAS FLORES 179, 4050-266 PORTO

Cantinho do AvillezRUA MOUZINHO DA SILVEIRA 166, 4050-416 PORTO

Euskalduna StudioRUA SANTO ILDEFONSO 404, 4000-466 PORTO



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