Upon arrival in March, it turns out that Quinta do Arneiro is actually a working farm that runs a small food shop and an organic restaurant. We arrived for brunch, and the restaurant was filled with other patrons – all Portuguese.
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If you are interested in hosting your own private party at Quinta do Arneiro, contact Mariana! She was extremely helpful and pulled off an amazing evening for us and our guests!
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Each apartment consists of at least one bedroom separated from the living area, in which you will find a kitchenette and table, and obviously each apartment has a private bathroom.
Our office is 5 minutes from the resort, which allows us to keep a regular eye on your investment and to assist you or your guests whenever required.
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.
We were seated in the main dining room, which, by the way, is absolutely gorgeous. Definitely one of the most beautiful restaurants that I have eaten at in Portugal (or elsewhere!). It has a farm gradil aço galvanizado chic feel with the most stunning green tiled kitchen in the background!
Everyone seemed pretty tired and hungover, but to have had a grand time and our wedding. Dan and I enjoyed a pool-side lunch of fries and a Somerbsy cider. The classic post-wedding carb overload. It was delightful.
For me, the best came last: a dessert of local Rocha pears (also the main ingredient in a marvelous jam often served with cheese and port wine), atop an eggy souffle.
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.
A big thank-you to Bruno Gomes and everyone at Quinta do Gradil for including us in the festivities. We had a great time!
Then, the reds go into the cement tanks, and the whites into stainless steel. Trucks lining the courtyard outside wait to take finished wine to another facility for bottling.
comes but once a year, but Quinta do Gradil is a leader in wine tourism year-round. We first visited Cadaval when we toured Lisbon’s wine region on an excursion with Lisbon-based Singular Trips, tasting marvelous food from Chef Daniel Sequeira and enjoying a sunset wine-tasting in a windmill atop a mountain in the nearby Serra do Montejunto.
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