The Portugal Journal
Discover thoughtful insights into Portugal’s culture, history, landscapes and traditions,
inspiring a deeper way to travel and connect.
Porto: What to Do When It Rains | Rainy Day Guide
Let’s be honest. When we travel, we usually hope for sunshine. We want to wake up, look outside and see blue skies waiting for us. We want to walk around, take photographs, sit outside for lunch and enjoy the city without checking the weather every few hours. But sometimes it
Seasonal Fruit in Portugal: What to Eat Each Season
From spring strawberries and summer figs to autumn grapes and winter oranges, discover how the changing seasons make their way onto Portugal’s tables. One of the easiest ways to experience a different side of Portugal is to pay attention to what is being sold at the local market. Not the
What Are Portugal’s Schist Villages? A Guide to Their History and Charm
There is a temptation, when visiting Portugal’s Schist Villages for the first time, to think they were built this way on purpose. The narrow lanes, weathered stone walls and earthy colours feel almost too perfectly suited to the mountains around them, as though someone carefully designed them to create the
What Made Buçaco Forest Worth Protecting?
I’ve been thinking about the Carmelite monks who lived in Buçaco. Not because of what they built, but because of the care they took to protect a forest they believed was worth preserving. Centuries ago, long before anyone spoke about biodiversity, mental wellbeing or forest bathing, the Discalced Carmelite monks
The Sound of Portugal You Stop Hearing
If you spend enough time in Portugal, eventually you stop hearing the church bells. Not because they stop ringing, but because they become part of the landscape in the same way as tiled facades, swallows in summer, or the smell of wood smoke drifting through villages in winter. Nine o’clock.
Why Portugal’s Mediterranean Diet Became UNESCO Heritage
Most visitors arrive in Portugal expecting to fall in love with the food. And they usually do. They remember grilled sardines eaten beside the Atlantic, seafood rice shared among friends, tomatoes that somehow taste more like tomatoes, and olive oil poured so generously it feels less like an ingredient and