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A broad swath of Viognier grows on the hill behind Quinta do Gradil We look forward to seeing more from Vieira as his projects continue, and as the quinta regains its former glory.

Restoration began last year (2017), and the scaffolds tell the story of a work in progress. The hope will be to have the buildings habitable within a couple of years. For now, the main production buildings house not only the winemaking but also the tasting room and a restaurant–so there’s plenty to see while the reconstruction continues.

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!

ur lunch meal started out with a squash soup with some farm-grown vegetables and balsamic! Very, very delicious, and perfect for the rainy day on which we visited! 

We have put together also a carefully selected list of recommended hotels in Gradil, only hotels with the highest level of guest satisfaction are included. Many photos and unbiased hotel reviews

Booths had been set up to showcase various regional products and offered tastes of potato chips with Piri-Piri sauce, fresh bread, and cider vinegar refresco

Everyone seemed pretty tired and hungover, but to have had a grand time and our wedding. Dan and I enjoyed a pool-side lunch tela soldada belgo tabela of fries and a Somerbsy cider. The classic post-wedding carb overload. It was delightful.

When the project concludes, the quinta will make a gorgeous place for events such as weddings and conferences.

When we visited in March, there was a set menu available for lunch at 25/person with meat, the vegetarian menu was slightly less expensive. O

With sunset, came time for everyone to gather at long tables under a big tent in the courtyard of the Marquis of Pombal’s palace. We poured our choice of wine from the bottles on ice at every table and enjoyed a simple first course of olives and bread with pepper spread.

, to name just a few There was plenty of wine flowing as well, but for us, the emphasis was not on formal tastings. Rather, it was a fun day that celebrated the camaraderie, local flavors, and relaxed lifestyle of the Lisbon wine region’s countryside.

Our meal ended with an amazing gluten free “apple cobbler!” We ended up serving this again at our rehearsal dinner!

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