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You can see the prices on the menu. As with most of Portugal, Quinta do Arneiro is not terribly expensive and the portion sizes are large. The most expensive part about a meal at Qunta do Arneiro is getting here, as there is pelo public transportation!
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Our main courses were two – a tofu and bock choi dish and a bean and quinoa dish! While we usually eat meat based dishes, both of these were amazing and sealed the deal on Quinta do Arneiro as our rehearsal dinner spot. I also got to try some of Quinta do Arneiro’s spicy red peppers. Definitely ask about them!
Modern stainless steel tanks take their place alongside traditional equipment at Quinta do Gradil The white and red grapes are currently destemmed in different machines and pumped to the crusher.
A couple of weeks ago, Tom and I took a break from all the Port Wine Day goings-on in Porto and the Douro and headed south. We had been invited to join the vindimas—wine grape harvest—at Quinta do Gradil, in Cadaval, not far from Lisbon. There are countless opportunities to experience harvest season in Portugal, but this one seemed especially fitting.
At Maplandia.usando you won't be charged any booking fees, cancellation fees (see particular hotel policies), or administration fees – the reservation service is free of charge
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Ah, the morning after the wedding… We clearly missed breakfast, but work up earlier and less hungover than I expected! When we finally got ourselves together and down to the pool, most of our wedding guests were arriving, too.
Though it lies within 90 minutes’ drive from our house, Quinta do Gradil first came on our radar as a quinta to know through a company in California called Naked Wines. A unique outfit, Naked Wines serves to connect educated consumers directly with small wine producers around the world. The customers act as “angels,” providing a monthly stipend that is offset by discounted purchases when the wines come to market.
The beautiful green kitchen! This was at our rehearsal dinner, but it looks just as beautiful any day!
Kids had a great time in the inflatable outdoor playrooms, and a band kept up the lively pace. By the time the more than 400 guests had arrived, the scene looked a bit like a Saint Patrick’s Day celebration, decidedly “green”!
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The three-course dinner was served with impressive precision—waiters marching out almost as a drill team, bringing plates to each table in turn.