Magic of Atlantic Islands. Azores, Portugal.

TERCEIRA ISLAND

Terceira's port once welcomed galleons laden with spices from the Orient, and gold and silver from the Americas Even today, its historic city streets transport you back to the 16 and 17 centuries. Out in the country, flat green fields in a chessboard pattern are dotted with dairy cows, and white houses nestle against the blue sky.

Terceira's locals have been welcoming people to the island for centuries, and enjoy traditional pastimes like street bullfighting, “tourada à corda”, and modern sports such as golf.

With its seamless blend of past and present, Terceira island is indeed a perfect place to spend exciting and complete holiday.

ANGRA DO HEROÍSMO, A WORLD HERITAGE SITE

Built in the 16 century, Angra do Heroísmo was the first European urban centre, and has achieved World Heritage status as a result. Its old streets highlight the city's fine architectural heritage, as do its churches, palaces and museums, together with the fortress

that defended the city and port from pirates.

Once you've sampled the delights of Angra do Heroísmo, you should visit the historic town of Praia da Vitória. Here you'll find the gothic church of São Sebastião, built by the first

settlers, and the manor houses, churches and chapels of São Carlos, Fontinha, São Brás and Lajes masterpieces of imperial architecture dedicated to the cult of the Holy Ghost.

BEAUTIFUL, UNSPOILT COUNTRYSIDE

Terceira's unspoilt countryside complements the fine historical monuments of its towns. The island boasts green landscapes and mountain ranges that are great for walks, beyond

which you can glimpse flower-dotted fields and the blue of the sea and sky.

A walk in the hills will also unearth some of Terceira's geological wonders, like the Caldeira de Guilherme Moniz, a 15 km wide volcanic crater, and the caves of Algar do Carvão with its lava stalactites and stalagmites.

You'll also find a challenging golf course on the island, and two marinas that give Terceira a cosmopolitan atmosphere by attracting yachts crossing the Atlantic. The surrounding sea offers much for those wanting an active holiday. Fishing, diving, surfing, windsurfing and sailing are the main sports on the island and those who enjoy swimming can take advantage of Terceira's natural pools – formed when volcanic lava met the cold sea.

From May to September, Terceira is the scene of many colourful traditional festivals. The Festival of the Holy Ghost, Festas do Espírito Santo is repeated in every village, and followed by a large banquet.
While the centrepiece of the Festival of St. John, Festas Sanjoaninas , is a procession of enthusiastic crowds.

Festival season also means good food. Popular traditional dishes include “alcatra” – an exotic spicy beef stew plus black pudding and octopus, whilst local sweets are varied and delicious.

No meal on Terceira would be complete without a glass of Biscoitos wine, a local speciality with its own dedicated museum

by visitportugal

Creative travelling

Creative travelling. Is when you go off beaten tracks and choose something unusual
Portugal - is a land of unusual. Just look:

Sunniest beaches and World Records waves - check
Unique wines, result of unusual grape casts and hot/cold winds from 2 continents - here they are
Grand river valleys. Endless fields and mountains with 800 year old Castles on top - yes it is here, called World heritage 

Most delicious seafood and rural interior cuisine variations? unheard of in the rest of the world, but here

Palaeolithic monuments? Yes here it is. In the middle of Portugal 

Travel. Discover. Be special and find special.
In Portugal 

Romantic travel. Portugal

Romance.. Most special time. There is no better setting for it than in magic Portugal Douro valley, one of most beautiful wine regions in the world

Now. Just two of you. Sharing unforgettable, so pleasant experience, discovering, learning, admiring new sensations, tasting and finding .. Together! 

This is what make sit so special, so beautifully strong - your romance, passion, this amazing experience you've shared
And the beauty is in simple things!

Sunset kiss. Warm cuddle while admiring an endless Douro panoramas. 

Sharing a glass or two of delicious wines of the region, tasting, discussing, finding your own unforgettable one
Or ones ) because here you will share so many special moments, so much joy and great emotions, you'll keep this feeling in you memory forever
And it'll make your love strong 

And love of travelling. Of exploring this magnificent region. And many more beautiful secrets of Portugal, the ones that will open your eyes to a beauty of simplicity, its regional gastronomic delights and will give you much food for thought and many romantic moments and stories to tell )

Be romantic. Feel happy. Travel. Discover Portugal together - and keep your flame going

Portugal. Haute – cuisine paradise.

Delicious news.
Portugal Restaurant Week has officially started, meaning there is an opportunity to indulge in tasting Chef created menus only for €20 in top rated gourmet restaurants!

For the first time, the Restaurant Week is happening in the entire country.
From 14 to 24 March, 151 restaurants in 14 districts offer these unique opportunity
Lisbon, Porto, Cascais and Loulé are the most famous for their own Restaurant Weeks, and now participating in this global party, big celebration of national gem, gastronomic traditions!

And now its the districts of Aveiro, Braga, Bragança, Castelo Branco, Coimbra, Evora, Faro, Guarda, Leiria, Lisbon, Oporto, Setúbal, Vila Real, Viseu and many more that are competing to be most delightful gourmet traveller destination

Each participant is a star indeed.. Difficult to choose the Best. And desire is actually to taste as much as possible!

Now. Book the tables!

Enjoy. Only in Portugal

Algarve. Portugal Golden age centre.

Discover the broad sweep of the rich cultural and historical legacy, bestowed upon the region by civilizations such as the Moors and the Romans. Such memories can be traced through the monuments, traditions, architecture and, of course, all the habits and customs of the people of the Algarve, with their well-deserved reputation for warm welcomes and fine hospitality.

The golden age of the Portuguese Discovery Voyages placed the Algarve at the centre of some key events in those great adventures that opened up new worlds to the West. 

Setting sail from Lagos and Sagres were the caravels of Prince Henry the Navigator and explorers such as Gil Eanes, a renowned Algarvian honored for his daring feats.

With its landscape enriched by such history, the Algarve has progressed in modern times, subtly preserving this fine blend of different forms of knowledge and culture.

Influenced by a diverse range of cultures, the Algarve has blended the habits of its people with the customs imported from many far off destinations. Such an approach has resulted in the rich Algarve art and handicraft. The studios and workshops of artists and craftsmen produce the wide variety of articles that you will find on display in craft shops across the region. They feature all the truly impressive regional range of articles made of copper, wrought iron, wood, cork, ceramic, tile and clay, in addition to all the basketwork, delightful examples of bone lace, coverlets, and rag or jute dolls – the famous Martinlongo dolls.

In architecture, the lacework-patterned chimneys, fascias and roof terraces serve as testimony to the heritage of popular artistic styles.

Music and dancing merge in local folklore traditions and express all that is most authentic in Algarve culture. The ‘baile mandado’ with its spoken steps, the twirling ‘baile de roda’ and the contagious pace of the ‘corridinho’ are some of the most popular dances in the Algarve, enjoyed by both local people and visitors alike.

Festivals and religious celebrations are public expressions of the bonds that still bind modern Algarve to its roots. Throughout the region, ancient traditions are still celebrated in recognition of the fruits of both the land and the sea. The Fisherman’s Festival in Albufeira, with its century-old traditional games, is an event held in honor of the men that sail out from these shores. 

The Seafood Festival in Olhão and the Sardine Festival in Portimão are two of the leading gastronomic events that further evoke the ties with the sea and the longstanding fishing traditions of the Algarve people.

The Mãe Soberana (Sovereign Mother) Festival in Loulé and the Hallelujah Festival – including the procession of Flowered Torches – in São Brás de Alportel are two of the largest religious festivals in the Algarve and fill the streets with processions and religious music.

The Nights of the Enchanted Moorish Maiden in Cacela Velha, the Mediaeval Days in Castro Marim and the 16th-century Fair held in Lagos recreate scenes and events from times long gone.

Discover! Enjoy.

 by visitportugal 

Enjoying life in Algarve, Portugal - great fun, festivals and events!

In February each year there is a carnival being celebrated in most parts of the Algarve, but none has such a deeply rooted tradition as the Loulé Carnival.

The city fills up with colour as visitors and locals gather to watch the vibrant parade. This procession of colourful floats with over-sized puppets, samba groups and lots of music is a huge festivity in the region.

For five days, the Med Festival brings life and excitement to the streets of Loulé’s historic centre at the beginning of the summer (June). World music originating from Morocco and various southern European countries such as Spain, Italy, Greece and Portugal as well as other forms of art, including handicraft exhibitions, dance performances and street theatre will keep any visitor enthralled.

A paradise for seafood lovers, the annual Festival do Marisco is held in August each year in the Jardim do Pescador Olhanense in the town of Olhão just five kilometres east of Faro and the gateway to the Ria Formosa Natural Park.

One of the most important gastronomic events in the Algarve calendar, the Festival do Marisco, is an opportunity for local fishermen to proudly display their catch on one of the hundreds of stalls that line the fishing port. Offering visitors the chance to sample some of the local delicacies, a wide range of seafood is available ranging from grilled sardines to fried shrimps and of course the traditional cataplana, a much-loved Portuguese dish. Music and folk dancing accompany the festival with performers encouraging both locals and visitors to eat, drink and enjoy the superb atmosphere.

At the end of August, Castro Marim and Silves return to the Middle Ages in a historical re-enactment.

During four days and nights the castle of Castro Marim once again plays host to kings and queens, knights in shining armour, jesters, buffoons, noblemen and ladies as the entire court takes part in a procession.

Jousting tournaments – on foot and on horseback – street theatre performances, banquets accompanied by medieval music and a handicrafts and merchandise fair complement the entertainment enabling visitors to relive the magic and mystery of times gone by.

by turismoportugal

Gastronomic delights of Alentejo region, Portugal.

Various gastronomic events bring to the daily life of appreciators coming from all over the most characteristic elements in Alentejan cooking, in large part fruit of the imagination which poor country people have applied to the business of providing food.

To mention first the most essential element, bread. Present at every meal, it is baked in a wood oven and has a dense texture. It is central to migas (bread puree, often accompanying pork and soaked in the pork liqueur), açordas (dishes and main-course soups with a bread base), ensopados (stews with a bread base) and fatias douradas (slices of bread rolled in milk and fried in eggs whisked with sugar).

The variety of savoury titbits to accompany a drink, savouring of the seasons and the toil of the fields. Aromatic herbs fill the air around the houses and escape from the cooking pot: coriander, pennyroyal, oregano, parsley, thyme and rosemary. Thanks to them, the palate experiences a melange of delightful sensations, the result of what was a desire, in bygone days, to relieve the tedium of poverty or simply a means of preserving fresh food.

Add a drizzle of pure, virgin olive oil, which accompanies most things perfectly. Alentejan cheeses and wines have consolidated their fame as excellent starters and even better desserts.

Their variety and quality pleasantly surprise those who go looking for them. Denomination of origin has had a notable effect in the diversification of artisanal produce.

The wines have been typified in this way since the 80’s: the average quality improved instantly and meant that each one could be easily recognised according to vineyard and location. The reserve wines from some of the most highly regarded labels, and therefore of limited production, go to better quality restaurants or are exported, so it is a good idea to seek them out in the finer hotels, so as to sample these exquisite nectars that do not reach the public at large. At the same time, the programme Rota dos Vinhos do Alentej (wine route of the Alentejo) has opened wineries to visitors, so that they may taste the wine at the vineyard of the actual producer.

Cured meats are another regional speciality – highly specialised, to tell the truth, due to the fine nuances in the skill that creates them, as well as the variety in seasoning. The person doing the smoking undoubtedly affects the outcome. It is a job requiring patience, and it is plodding work and should not be done in haste.

Fresh from the ocean, fish arrive at the auction and disappear in boxes. Nowadays, the freshness of catches is guaranteed by modern cold storage techniques, even in the hot interior. But tradition still dictates caldeirada (fish stew) on the coast, dog-fish and river fish inland, and eels and marinated sardines everywhere. Is it time for lunch yet?

At the end of any afternoon establishments selling beer and seafood bring all sorts of connoisseurs together.

Goose barnacles, prawns and crabs are so linked to the leisure time of a group of friends, just like love is to a romantic encounter, that it is hours before they wend their way homewards.

Pork, lamb and beef, all from livestock reared in open spaces and not fed at a stable trough. The meat has an intense, natural flavour! These are beasts which know nothing of fixed rations but which

graze during all seasons at any time of the day or night, wandering in the meadows.

And for those who appreciate wild boar, hare, partridge and wood pigeon, they can sample from fine menus, when the season is favourable, some of the famous delicacies from the montado (cork woodland combined with pasture).

Eggs, sugar or honey, almonds, pine nuts, gourd, all turned into miraculous recipes in convents, cooked with great patience and some secret ingredients, continue to afford moments of unequal pleasure, in equal measure in the shape of cakes and puddings.

Meals go on forever. At times, one seems to merge into the next one, if the conversation and company are good. Time becomes intoxicated, the senses languid, satisfied.

by turismoportugal

Design in Portugal. Fazenda Nova - a smash hit Hotel in the eastern Algarve

For years they dreamed of selling up and moving to a place they considered a glorious secret: the eastern Algarve. Hallie and Tim Robinson, from London, viewed it as one of the world's hidden gems – a place of salt pans and sand dunes, vast white beaches, wildlife-filled nature reserves and colourful ferries seemingly taking you back in time to tiny, old-fashioned holiday islands.

Over late-night glasses of wine, they plotted and planned how they would pack up their treasures (the three children – Felix, Milo and Riley) and leave, never to return. But busy jobs, children's schooling and the stress of life got in the way. Hallie worked in fashion PR, while Tim ran a logistics business.
That was until one day early in 2008 when Tim, then 43, suffered a mild heart attack that stopped the family in its tracks. Within six months, the jobs were gone, friends had waved them off and they were in the Algarve, roughing it in the sunshine.

Three years later, they speak Portuguese fluently, their children are in local schools and they have a secluded, 10-bedroom country-house hotel called Fazenda Nova.
Fazenda Nova is 25 minutes by car from Faro airport, and a short drive from Tavira, a town that many Portuguese consider their country's prettiest, dating from the bronze age.

With a magpie eye for flea market knick-knacks and idiosyncratic antique furniture from around the world, the couple have imbued a highly polished modernist interior with their story. Old letterpresses are filled with quirky keyrings and brightly coloured tins wink from the shelves. There are toy robots and glass bottles and old shoes stays, all adding character to the polished concrete and reclaimed wood.
Some of their chairs and consoles were Portuguese pieces exported to Brazil during colonisation, which the couple have shipped back
Upstairs in the library are old copies of The Face, Arena and Smash Hits – British cult magazines founded in the 1980s by Nick Logan – Hallie's dad and business partner. Hallie first came to the Algarve as a child with her parents, and says she feels the place has been in her blood ever since.

The couple created Fazenda Nova by taking what they saw as the best of old and new: combining original features and traditional Algarve style with contemporary architecture. Family friend David Eyre – founder of London's Eagle gastropub and latterly of the Eyre Brothers restaurant in Shoreditch – has given guidance on the menu, and Kate Lewis, a former chef at the Eagle, works there alongside Ricardo Aragao, who brings years of knowledge of Portuguese cuisine.
The seasonal produce that is served in their restaurant, "A Cozinha", is supplemented by the harvest from their 10 hectares of olive groves, carob, fig and pomegranate orchards and a herb garden.
A 200-year-old bread oven has been restored to working order and is now producing loaves under the watchful eye of local women who know how it should be done.

Nine of the rooms have private gardens or terraces. There's a penthouse suite and two apartments with small kitchens. The infinity pool has views of the surrounding countryside and pod-style hammocks swing under the shade of olive trees.
Tim and Hallie have several favourite places just a short drive away, which they pointed out to me on a map: pretty 18th-century cobblestoned towns, bustling fishing ports and a system of barrier islands – the Ria Formosa – that stretches for 60 miles.
Tim directed me to what he considers his secret haven: the tiny island of Armona. As I stepped off the ferry, I could see the appeal. It is a paradise for those seeking peace, with just a few bars and shops, one-storey bungalows and chalets. There are similar islands and beaches all along this stretch, some accessible by ferry or water taxi. There's also a toytown-style train to the beautiful Praia do Barril beach.

Hallie led me to the place at the top of her list: a flea market, held on the first Sunday of every month beside the beach in the town of Fuseta. It's one of the best I've visited. At one stall, she did the haggling for me and for €30 I walked away with a stunning art deco-style crystal chandelier. And of course, she couldn't help buying a few things for herself. Then, turning the corner, we bumped into Hallie's father, bearing a series of vibrant women's magazines from the 1950s. They too were destined for Fazenda Nova.

Célia Pedroso, a Portuguese food writer and friend, took me to the fish and vegetable market in the port town of Olhão where we ogled sardines caught less than an hour previously and stalls of colourful vegetables. We picked the best piri piri peppers, bunches of dried oregano, locally produced honeys and jams, almonds and tinned sardines – all to be stuffed in my suitcase.

On Armona, Célia showed me a trick she learned as a child: digging in the sand with your heels at low tide and collecting dozens of cadelinhas, tiny sweet clams that she later cooked with garlic, coriander and olive oil.
That night, beneath a clear sky, with no light pollution to spoil our view of the endless stars, we sipped at glasses of crisp, slightly gassy vinho verde, and I began plotting my own escape to this secret coast.

by guardian.co.uk; fazendanova.eu  

Alentejo. Portugal. Discover a new world of tastes..

The Alentejo, a true paradise between beaches and plains, offers us an open landscape in which the cork and oak trees play a decisive part in conveying the tranquility, the warmth and the extension of one the Portuguese regions best known for its imaginative gastronomy.
In the north, we can discover Portalegre and the Serra de São Mamede, whose climate, colder and moister that in the rest ofAlentejo, provides great quality wines.
The cattle rasing and the products we can get from it, like cheese, are also worthy of a delicate tasting.
Next we have Borba, Estremoz, the Redondo, in plain Serra d’Ossa and then Évora. Wine production is tradition in any one of these cities. You can visit the many wine makers and discover this region’s enourmous amount of great quality restaurants.

On the south, in Baixo Alentejo, you can take a trip to Moura and visit the Olive Oil Museum. It is also here that great quality honey is produced.
In the Alentejo, you can also feel the scents of the fields and the rich flavors of aromatic herbs. From oregano to rosemary, the spices fill the cooking with perfume, granting them that special alentejo’s touch. The coriander gives name to Cação de Coentrada (a fish dish made with a lot of coriander), a worthy of mention typical dish that can be eaten as soup ou accompanied by boiled potatos and slices of toasted bread.

The porco alentejano (alentejo’s pig) lives the fields of cork and oak trees with the perfect conditions for a healthy growing and an oak nut-based feeding. The ham from the porco alentejano is a good example of this product’s quality, with its exquisite flavor and aroma.



The Migas à Alentejana with pork are one of the most known dishes of this region’s gastronomy. The bread is a key ingredient of this gastronomy, either by itself or used in an assortment of recipes.
The monasterial sweet making of Alentejo, predominant in eggs and gila (a variety of pumpkin jelly), is a symbol of the region. Also a part of the best tradional recipes of alentejo is the Encharcada do Convento de Santa Clara (Évora) - a regional dessert made with cinnamon and eggs. The Fidalgo and the Sericaia, either with or without rainhas Cláudia (a kind of plums) are fine representatives of the best monasterial sweet making.

To end the journey, you can take a peek to the shores of the Alqueva, the biggest artificial dam in Europa, where all these golden tones blend themselves with the blue colours of the Guadiana river.

by taste-portugal.com

Alentejo bread and wine. Portuguese regional gastronomy.

Bread is one of the most important products in the world isn't it? Almost the first one we try after switching from mother's milk to a real food.. And we keep this love to bread throughout the whole life. Experiment. Try different countries variations.. And definitely one of the best places to enjoy a great variety of delicious, home made bread is Portugal of course. 
And here we'll talk about amazing Alentejo, regions in the South of Portugal, that has, besides its famous beaches, vineyards and historical monuments and heritage - one of the biggest variety of gastronomic delights. Especially bread! 'Alentejano' breat as it is beang called here. 

The characteristics of the earth and the heat of the sun give the Alentejo two treasures, exalted by poets, praised by all, fruits of ancient lore.

Bread and wine are an unbeatable Alentejo duet, which deserve to be sampled more than once. The vineyards and cornfields leave their stamp on the landscape of the region and on the life and culture of the people.

The cornfields undulate all over the Alentejo, formerly known as the nation's granary, and there is no part that does not take pride in its bread. When the proper procedures are observed, including the wood-fired oven, the bread of the Alentejo is the best in the world. Try it and see.

Respect for bread making is high in these parts, so much so that there is even a Brotherhood of Bread. You can visit it and obtain all information at a farmhouse in Terena (Alandroal).

Be sure also to try some of the wonders of Alentejo gastronomy that owe everything or almost everything to bread: the fine migas (fried bread in oil) and açordas (purée of bread), the ensopado (stew with bread) and the fatias douradas (sweet fried bread).

Another proof of the wisdom of the Alentejo lies in the justly famous wines. Follow one (or all) of the tempting wine routes and take the suggested itineraries through the wine-producing areas and cellars. While you do so, take the chance to learn more about the towns and villages dedicated to the art of winemaking. Taste them all, from the fruity to the strong whites, from the light to the full-bodied reds.

In Redondo, where you can taste wines at the Enoteca (wine institute), visit the Alentejo Regional Wine Museum, with a very large collection of objects related to this culture, where you can learn how the grape reaches the glass.

With a good glass of Alentejo wine, and feeling the peace of the plains, don't forget to propose a toast to the Alentejo.

by visitportugal.com

Portuguese cheese. Delight. Queijo Serra da Estrela.

Being a big cheese lover and always tasting it in every country I visit, I can confess I suspect that my passion about Portugal has most probably started with discovering hundreds of cheese types in this country..

Wherever you go, seaside or vineyards or mountains – every little village on your way would proudly offer to try some new, local, their ‘family’ product for your delight.

This is essentially a theme for non-ending dissertation, the Portuguese cheese.. Its variety, colours, preparation methods and specialities!

Right now I would just mention the ones I’ve tatted yesterday with some very special Alentejano wine of course..

Queijo Serra da  Estrela  - cheese of Serra da Estrela region – is considered as one of the best, a ‘king’ of Portuguese cheese.. Although the definition is very generic, there are literally hundreds of it – I’d highlight a few major varieties.

• Amanteigado – this cheese is not mature yet, quite buttery and a creamy texture, perfect, very gentle, could often be spicy too. Most often eaten with a spoon and packaged in linen.
• Meio-curado (semi-mature) – quite firm, could be cut, flavour varies from most delicate to rather strong sheep milk essence
• Curado (mature) – one year old, the creamy texture is kept, it’s flavour is pretty intense

Queijo Serra da Estrela produced in one of the highest areas of Portugal, one of the coldest as well. Local flora is quite unique and the cheeses inherit these herbs flavours, best to be accompanied by a fresh, warm bread!

Bom appetite!

* Queijo Serra da Estrela is produced only in the municipalities of Nelas, Mangualde, Celorico da Beira, Tondela, Gouveia, Penalva do Castelo, Fornos de Algodres and Carregal do Sal.

BookPortugal.com lança circuito “estrelas Michelin”

by Revista Evasões

A BookPortugal.com anuncia o lançamento de um circuito com Restaurantes distinguidos, em 2012, com Estrelas Michelin. Não é a primeira vez que a empresa aposta na gastronomia. Já em Agosto lançou os circuitos “Gourmet” com o cunho do Chefe Vítor Sobral

Neste circuito, a BookPortugal.com aposta nos restaurantes do Norte e Centro do País distinguidos pelo conceituado roteiro, designadamente o restaurante The Yeatman, em Vila Nova de Gaia (Porto), o restaurante Largo do Paço, em Amarante, e o restaurante Arcadas da Capela, em Coimbra.

Além da oportunidade de degustarem as criações de chefes, os clientes que adquiram este circuito, que custa 490 euros por pessoa e inclui 3 noites de alojamento e três refeições, ficarão instalados nas unidades de luxo onde os restaurantes se inserem – Hotel The Yeatman, em Vila Nova de Gaia; Casa da Calçada Relais & Chateaux, em Amarante, ambos de 5 estrelas; e Hotel Quinta das Lágrimas, em Coimbra, de 4 estrelas, também membro da rede de luxo Relais & Châteaux.

“Portugal é, por tradição e provas dadas, reconhecido como um País com uma gastronomia variada e de excelência, pelo que decidimos dar mais um passo na valorização deste património, criando um produto que junta ao topo do reconhecimento desta excelência o alojamento em unidades de exceção, tornando-o apelativo a clientes sofisticados, assegurando no entanto a melhor relação preço/qualidade”, afirma Francisco Sá Nogueira, CEO da PortugalRes, a empresa que detém o portal BookPortugal.com.

Depois do Porto e Centro, serão, em breve, lançados mais dois circuitos de Estrelas Michelin – Região de Lisboa e um outro dedicado exclusivamente aos restaurantes do Algarve distinguidos este ano.

Em 2012, além dos restaurantes mencionados acima, foram ainda premiados com Estrelas Michelin os seguintes espaços em Portugal – Feitoria, Tavares, Willie’s, São Gabriel, Henrique Leis, Fortaleza do Guincho, Villa Joya, Ocean e Il Gallo D’Oro.