Text José Silva | Translation Jani Dunne

A five-star hotel in Vila Viçosa was the latest news about two years ago and has proven very successful. Seeing as it belongs to a family involved in the marble business, it’s only but natural for marble to be the noble raw material most used in the decoration. There’s a touch of marble of different colours and different origins everywhere, conveying a very unique glamour to the space around. Refined and highly comfortable bedrooms and en-suites will offer you an invigorating and peaceful stay. The tranquility of the beautiful Vila Viçosa invites you for a stress-free walk around it, including a visit to the old castle and The Palace of the Dukes of Bragança, an amazing museum, which tells you a bit of the History of Portugal. Afterwards, when you arrive back at the hotel, all the comfort and support are there to help you recover from your walk: outdoor and indoor pool, and a perfectly well-equipped spa. Professional, competent and friendly staff will wait your every need. In the morning over a fantastic breakfast, in the afternoon or evening in the bar and, of course, in the restaurant, one of the attractions of this hotel, curiously called ‘Narcissus Fernandesii’. A wide space with two separate rooms and an outdoor terrace looking on the pool.

Main Room – Photo by José Silva | All Rights Reserved

A large glass top – Photo by José Silva | All Rights Reserved

In the main room, wide and elegant, a huge table stands out – a large glass top sits on a gigantic stand made of a single marble slab. The breakfast items are displayed on it, and it can also host meals served to groups of guests. Lighter meals at lunchtime and the à la carte menu for full-course meals in the evening.

Local Bread – Photo by José Silva | All Rights Reserved

Tasty butter preparations – Photo by José Silva | All Rights Reserved

There’s always excellent local bread and olive oil from Alentejo, but also some very tasty butter preparations.

Codfish morsels – Photo by José Silva | All Rights Reserved

Farinheira buns – Photo by José Silva | All Rights Reserved

Some appetisers to start with – always very well presented, such as codfish morsels in a mint açorda (spiced, cold broth), farinheira buns, red onion jam, and shoot salad, or partridge pie with fruits of the forest, and sautéed seasonal mushrooms.

Partridge pie – Photo by José Silva | All Rights Reserved

Pumpkin cream – Photo by José Silva | All Rights Reserved

Traditional soups can’t be missing, like pumpkin cream with poached egg and croutons made from Alentejo bread, pumpkin soup with truffle cream served in a cup, and a delicious purslane soup.

Pumpkin Soup – Photo by José Silva | All Rights Reserved

Purslane soup – Photo by José Silva | All Rights Reserved

Or a foie gras with a sharon-fruit emulsion, foie bonbon and acorn toast, unbelievable.

Foie gras – Photo by José Silva | All Rights Reserved

Carabineiro from the Algarve – Photo by José Silva | All Rights Reserved

Codfish can’t be missing, like codfish with Galician olive crust over potato à brás and algae purée; even some fish and fresh seafood, like the carabineiro from the Algarve (special large prawn from this region) with cauliflower purée and coriander, endives and lemon emulsion.

Steer tornedó – Photo by José Silva | All Rights Reserved

Venison smoked – Photo by José Silva | All Rights Reserved

And the richness of a steer tornedó with foie gras, sautéed vegetables, roast potatoes and spinach cream, or venison smoked in oak and rosemary, with a Madeira wine reduction, broad beans and coriander shoots, quince cream, cauliflower in breadcrumbs and a crunchy presunto (prosciutto) made from beef.

The desserts are fantastic, but the Vila Viçosa orange variations were superb.

Vila Viçosa awaited in its serenity…

Contacts
Largo Gago Coutinho Nº11
7160-214 Vila Viçosa
Portugal
Tel: (+351)268 887 010
E-mail: reservas@alentejomarmoris.com
Website: www.alentejomarmoris.com