Neven's Portuguese Food Trails

Neven begins his journey in Viana do Castelo, a picturesque coastal town in Northern Portugal. Here, he explores the rich bounty of the Atlantic Ocean, sampling freshly caught seafood at the Pousada Viana do Castelo where he is staying. He also travels up a mountain to the stunning Basilica de Santa Luzia, visits Dona Farinha, a traditional bakery to learn how to make a very special cake; and tastes wines from a local winery Quinta de Paços. Neven also visits Camelo restaurant where he meets chef Andrea Matos and enjoys an authentic tasting menu, followed by a trip to the village of Ponte De Lima which offers breathtaking views in the region. Neven completes this first episode by cooking two desserts – Chocolate Salami and Portuguese Custard.

Neven travels to Amares, Braga, and Barcelos in the north of Portugal, where he delves into the heart of rural Portuguese cooking. He stays at the Pousada Mosteiro de Amares, originally a 12th century Cistercian monastery and now a luxurious hotel where the chef shows him a traditional, regional recipe made with game meat sausages. In Braga, Portugal’s oldest city, Neven tries some of the famous local petiscos (tapas) at Dona Petisca, where he also learns how to make an authentic Caldo Verde soup. Still in Braga, Neven visits the contemporary Filho Da Máe restaurant which combines Portuguese and South American cuisine. Here he meets chef Julian Junqueir and tries a raw sea bass ‘Tiradito’ dish. On the outskirts of Braga, Neven visits the spectacular sanctuary of Bom Jesus do Monte, famous for its elaborate ‘Stairway of the Five Senses’. In the city of Barcelos, Neven visits the Terra do Gallo pottery where he learns how a traditional, colourful pottery rooster is made.

Neven travels through Portugal’s central region this week, starting in the Serra da Estrela region which boasts the country’s tallest mountain range.He stays at the beautiful Serra da Estrela Pousada, where the director Teresa Silveira introduces him to the area’s ingredients and dishes. Neven tries traditional recipes with a modern twist, created by talented Chef Nelson Rolo. Next, Neven heads to Manteigas to visit Ecolã, a local factory famous for its Burel wool -100% sheep’s wool fabric of medieval origin which has always been associated with Serra da Estrela, the mountain, the shepherds and their capes. Antonio Costa of Ecolã shows Neven the process of creating the fabric and explains why it’s so important to the local community. Neven then visits Guarda Rios, a restaurant tucked away in the mountains, where he enjoys a traditional one-pot dinner, crafted from generations of expertise and made entirely from locally sourced ingredients.

Neven heads south to the Alentejo region, celebrated for its rustic cuisine and rich agricultural heritage, where he explores Borba and Estremoz.

Neven explores the coastal treasures of Alcácer do Sal and Comporta, two destinations in Alentejo offering a perfect blend of tradition and sophistication.

Neven heads to the Algarve, Portugal’s southernmost region in this final episode as he visits Sagres, Vila do Bispo, and Estoi.