Serra da Estrela: our latest discovery in Portugal
Thinking about it, he Serra da Estrela Natural Park (and all its typically Portuguese mountain villages where you will want to stay) is perfect for summer, spring, autumn and the coldest winter, and also pairs with a getaway as a couple, or with children or those groups (impossible) of friends in which each one ends up wanting to do something different: skiing, eating, trekking – there are 337 kilometers of trails –, drinking a good wine, enjoying spectacular landscapes, talking with the countrymen, taking children, hug animals, have a coffee contemplating the wandering in the town square...
This region conquered me by the stomach. I went crazy especially with its wines, and the discovery of its cheeses. If you haven't tried one of the best cheeses in Portugal yet, it's time you did it on the spot. The Queijo da Serra is a heavenly buttery cheese that is accompanied with a traditional bread that makes you cry and a wine from the D.O de Dão, Serra da Estrela subregion that has nothing to envy to others that always sound when talking about Portuguese wines.
Queijo da Serra: a heavenly buttery
To do a bit of geographical pedagogy, the Serra da Estrela is the highest area in the country (1,993 m) and where the great Portuguese rivers are born: the Mondego in Mondeguinho, the Zêzere in Covâo de Ametade (camping at the source of the river in summer is a great plan) and the Alva in Vale do Rossim (a valley with a lake artificial precious) . Any of these landscapes is worth a getaway by itself.
Now in winter, however, it is better to replace them or complement them with a good walking route through the glacial valleys of Loriga, Manteigas or Covão Grande . The Zêzere glacial valley route (one of the most spectacular) begins at Nave de Santo António and ends at the famous Manteigas Hot Springs (perfect if your thing is to relax without much prior jogging).
Landscapes suitable for hiking
OTHER SUGGESTIVE PLANS
- To taste the Queijo de la Serra: It is made throughout the region: in Nelas, Mangualde, Beira, Tondela, Gouveia, Penalva do Castelo... It is made with the milk of sheep of the Serra de Estela breed, herded by the typical sheepdogs of this mountainous region (they are a charming breed). This delicacy is presented in portions of 1 to 3 kilograms, wrapped in a cloth (you have to leave it open for a while to take in the air like good wine).
**There are three varieties (buttery, medium cured and cured) **. The first is divine and pairs perfectly with a good red wine from this Denomination of Origin (Dão) or a port. In Celorico da Beira, in Solar do Queijo, they explain the traditional manufacturing process to you while you taste the product. One of our favorites is the one produced in Quinta da Lagoa, in Cana de Senhorim. If you are a bread maker, visiting Seia and getting to know the Bread Museum (and above all, trying it) is a dream come true.
- Do not leave without trying any of these Serra wines : The varieties of this rich area are many: Encruzado, Cercial, Touriga Nacional, Tinta Roriz, Jaen, Alfrocheiro... and some of the wines obtained from these grapes are climbing positions at lightning speed. Our favorites come exactly from: Casa da Passarela, in Lagarinhos, Gouveia; Quinta das Marias, Oliveira do Conde Carregal do Sal; Quinta do Escudial or Quinta de Pellada, Vodra, Seia.
Don't leave without tasting the wine
- Don't miss the historic villages like that of Linhares or the village of Sabugueiro (the highest), a charming place of granite houses, with waterfalls and views and warm restaurants to eat. -One of the most visited points for its mountain beauty is Penhas Douradas.
Where to sleep: Casa da Penhas Douradas is a small design boutique hotel , in the middle of the mountains, which can perfectly be your base of operations in the area if you give a lot of importance to the level of the spa and the treatments (indoor pool with views included). Through its restaurant you will get to know the seasonal cuisine of the region. Another more rustic option is Madre De Água , in the limits of the natural park. It has its own farm with wine, cheese, fruit orchards and cute horses for rides. It also has a restaurant where they offer a decent tasting menu.
How to get: The best option from Madrid is to go to Salamanca and from there enter Portugal through Fuentes de Oñoro-Vilar Formoso, along the A 25 motorway to Guarda, and take the A 23 towards Lisbon, until the Covilha exit: it is the city that makes gate to the natural park.
What and where to eat: The roast lamb and kid with potatoes They are the specialty of the area as well as cod (as in all of Portugal), especially cod as creams. The best known and most interesting is the O Albertino restaurant, in Folgosinho, specializing in game (you pay 14 euros and try several starters, four main dishes and several desserts).
Madre De Água: a rustic accommodation