Portugal short break

Planet

While we want to offer the best travel experiences ever to our groups, we always make sure that this happens in harmony with the natural environments we visit. As such we believe in the philosophy of taking nothing but pictures and leaving nothing but footprints. Therefore, it’s very important for us to choose who we work with wisely and ensuring that our stance on environmental issues and carbon emissions are part of our supplier’s policy too.

Minimising waste is very important. Sadly, it’s nigh on impossible to reduce our waste production to zero, but we encourage our passengers to think carefully about the products they use. We always suggest bringing a reusable water bottle as this really helps cut down on plastic waste. We also give out canvas bags at the start of each trip. Our travellers can then use them every day, whether to go shopping for souvenirs or for carrying those daily essentials. These bags go home with our travellers too in the hope they’ll continue to be used long after their adventure with us comes to an end.

People

Take a full day trip by locally sourced private transport, to explore the Douro Valley to the villages of Sabrosa and sleepy Pinhao, travelling along the roads that curl up cliffs and looking out across the beautiful landscape of contoured cliffs and the river flowing relentlessly below. Here you’ll drop into two wineries, where you’ll learn about how this iconic tipple is produced and enjoy some tastings to discover the depth of this regional wine. Continue your tour through the flavours of the valley with lunch at a traditional restaurant. Our visits to the wineries and the local restaurant ensure our money is spent locally and supports employment in this rural part of Portugal.

Travel by local train to seaside Matosinhos and support local fishermen and business holders. Walk through Matosinhos’ market, where the catches of Porto’s deep-sea fishermen are on display. If you were buying, the friendly stallholders are always willing to point out the freshest fish and how best to eat it. Here you’ll enjoy a traditional lunch, cooked with the seafood mastery of generations. A time-honoured dish is grilled sardines, new potatoes drizzled with olive oil, and dried, salted cod (bacalhau). Wash it all down with a refreshing vinho verde (green – as in young – wine) from the Minho Valley in country’s north.