lisbonblog

Hotel Avenida Palace

lisbonblog — Wed, 25 Apr 2007 10:50:06 +0000

Conveniently located in Restauradores Square, close to Lisbon’s main business and leisure districts, the Hotel Avenida Palace is a well-known and long-established five-star property, steeped in elegance and tradition. Prior to reopening in April 1998, the hotel was completely renovated in keeping with its classical style. Guests have quick and easy access to all parts of the city by underground, bus or tram, as well as direct train services to Sintra, Estoril and Cascais. It is the ideal choice for tourists and business travellers alike. All 82 rooms (including 20 suites) have been elegantly renovated with all modern comforts, while 8 fully-equipped conference rooms can cater for all types of corporate events. Read more.

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Flor de Sal-Flower of Salt

Schwarz — Sun, 22 Apr 2007 21:03:24 +0000

The Salt Marsches-The salt marsches where Baesuris sea salt and flower of salt is harvested from are located within the boundaries of a natural reserve, the Reserva Natural do Sapal de Castro Marim, a natural reserve that by it0s natural values is considered as a Special Protection Area, Natura 2000Network and international Importance Wetlands (Ramsar Convention).

Sea Salt- Baesuris sea salt is free of addictives and anti baking products and keeps the great majority of minerals and trace elements present in sea water. It is especially rich in magnesium, an element of almost importance for the enzymatic reactions in our metabolism.

Flower of Salt-Flower of salt is a very thin layer of crystals of sea salt formed at the surface of the salt ponds, collected manually with the aid of a special tool. It is a product of natural purity, cracking and with a subtle taste, considered by the connoisseurs as the cream of the sea salt, the best seasoning for grilled fish or meat, boiled vegetables or salads. Read more .

Mercado da Ribeira

Schwarz — Sat, 21 Apr 2007 13:05:54 +0000

The new Mercado da Ribeira (Ribeira Market) is as fresh as the flowers sold there. The perfume of the roses and daisies and of the fresh produts sold on the ground floor by small producers from the Lisbon region wafts up to the first floor, joining a world of new sensations. There we can find music, performed on a special stage, a restaurant and the well-known afternoon dances for fun-lovers of all ages. Come on down to Avenida 24 de Julho - it’s just a short journey and well worth it. This is the place for the best in Portuguese popular culture.
The four thousand square metres of the upper floor have been transformed in an authentic gallery of regional knowledge. The building, built on the banks of the river Tagus in 1882 is a rare example of iron architecture. And as you would expect, the original lines of the structure have been retained. The only work done on the façade has been to restore the metalwork and substitute the glass windows. The space which has now been re-born is used to show off popular culture. Fish are sold but clay is also worked and dishes are cooked. This mixture of sounds and flavours brings new life to Mercado da Ribeira. We invite you to have a look here, but, believe us, there is nothing to beat actually visiting Mercado da Ribeira in person. website .

Portuguese Cheese

Schwarz — Sat, 21 Apr 2007 10:48:21 +0000

Crafted raw milk cheeses are currently experiencing a renaissance in Portugal. Their tradition – spanning over centuries – which was threatened by standardised mass production, was protected by allocating ten certificates of origin in 1985. Only a few years ago, these cheeses were very difficult to get hold of, as they were at best offered on regional cheese markets or in the few fantastic charcutarias, the delicatessen of Lisbon. However, nowadays supermarket chains like Pingo Doce or Continente organise a Feira de Queijo – a cheese festival – in March, when quality and availability of these cheeses are at their peak. For two- to three weeks, up to 50 different raw-milk cheeses are offered, granting a very convenient and delicious insight into a unique world of cheese, where pure sheep’s milk cheeses enjoy the best reputation. All the different cheeses are of a very unique, home-made character, at the same time reflecting the very specific qualities of their individual regions of origin.

Beefsteak-Bife

Schwarz — Mon, 16 Apr 2007 20:48:41 +0000

Fried steak is one of the most popular and sought-after quickly prepared lunches in Portugal, be it in restaurants or in the home (especially so in urban areas). The price factor may have curbed the demand somewhat, but steak used to be almost the staple diet of some people - or at least for Sunday lunches, much as the British have their joint.
Steak is called bife in Portugal, pronounced the same as ‘beef’, which clearly indicates its original inspiration. It derives from the British influence and, amusingly, bife is the name given colloquially to the Englishman. Portuguese acqaintances, in the course of conversation, sometimes say: ‘So you are married to a bife?’ This is not intentionally pejorative - it is just a mild slang, if you like, and it is used much less nowadays than was the case years ago. Portuguese people love to give nicknames and fond diminutives to almost everything that lends itself to it - or even if it doesn’t. Referring to steak, for instance, they may say: ‘Vai um bifinho?’ (’Will you have a “little” steak?’) - not meaning a small steak but a lovely one, inferring that it would be a good choice.