TripAdvisor Reviews Carvalho Esposende
Travel Blogs from Esposende
The walk into Viana do Castelo hugs the peaceful river Lima as she gracefully opens up into the sea. Whilst still on the surface, her massive body moves at quite a speed, so mesmerizing that I have to take off my pack and just go an sit on her bank for a while to soak it all up. The sun is setting, my body is at breaking point, but the world can wait. I have business here. When I eventually get up, a man with a camera walks up to me showing me pictures that he took of me in the ...
... to their saints. Even though it makes absolutely no sense to me why they would do this, the shere beauty of the architecture cannot be denied. Porto lies in the distance, a haze of smog covering the city. And when I say in the distance, I mean in the distance. Seeing the end point is not always a good thing - it sometimes just does not seem to be getting closer. Even though I am walking without my backpack, it is a long trek. And even though the boardwalk is soft under ...
... bridge - trams/trains and pedestrians on top, cars on the bottom level.
The bridge took us to the other side of the Douro River and to the wine cellars.
We sampled some Porto wines and did a wine cellar tour at Taylors.
The fermented port and old oak vat smell made the kids feel a little sick, but they are were very well behaved (with ipods in hand) as we tasted ...
... are white and whiter, Amanda and Tamar did a good job of
bronzing and Tamar even attempted tanning topless- since that’s what happens
here. I was pretty proud of her and compared to the saggy women who were also
doing the whole topless things- she stole the show. We explored the cliffs and
walked through the rocks around the beach before catching a cab back to Lisbon.
It was the perfect Portugal beach experience because it wasn’t at all touristy
... is taking the money. Butchering here is so different than in North America. We notice in Europe carving an animal when cooked takes on a whole new shape or cut. I think here they eat everything, "nose to tail" so every piece is chopped. This is especially true with poultry of any kind - It it always good to be aware of bones. At finer restaurants this is not the case. Fish was also available at the market but I have had the experience many times on this ...