Portugal Less Traveled

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Portugal Less Traveled

Beyond the Tourist Trail | Historic Villages & Traditions | Nature, Adventure, Food & Culture | Wellness | Explore the Beira Region & Serra da Estrela

14/05/2026

Meet the Team: We kick it off with Sonia Andresson Nolasco, co-founder of Portugal Less Traveled and the wordsmith on the team. Author of Porto: Stories from Portugal’s Historic Bolhão Market, Sonia has spent several years writing about Portuguese culture and cuisine. Before moving to Portugal from the U.S., Sonia worked as a journalist for newspapers, magazines and blogs–and later in communications as a director for marketing agencies. She lives in the heart of Lisbon (her birth city) with her husband, 9-year-old daughter and their cat Mister Pickles. Some of Sonia’s fav things to do in Portugal are hanging at Fado houses in Lisbon, taking the train to Beira Baixa, eating grilled fish in Setúbal and caracóis (snails) everywhere! Since 2020, she’s been guiding food tours in the Lisbon area, while working with the rest of her team to bring you Portugal Less Traveled. Visit our website for more information (link in bio).

08/05/2026

We’d like to thank everyone that has been following our page, shared it with others and reached out to book or partner with us. We’d also like to highlight the team behind Portugal Less Traveled, which makes our mission possible. If you haven’t had a chance to visit our portugallesstraveled.com site to learn more about us, we’re going to spend a few weeks introducing you to our crew: Sonia, Carla, Savannah, Julia, Lynne and Jessica.

24/04/2026

No two people are alike, which is why we’re excited to offer two distinct cheese workshop experiences. Deep in the heart of Serra da Estrela, our cheesemaker (a one woman show) awaits at her doorstep to welcome you in. It’s our raw and real homestyle workshop! Or, we can head to a quaint factory where we gear up to work alongside artisan cheesemakers that churn out batches of buttery cheese every day in a bucolic stone building. Which one fits your personality? Contact us to discuss, and we’ll customize your unique mountain tour.

12/04/2026

Baking bread in the village of Videmonte turned out to be more than a workshop—we stepped into Senhor Manel’s world. Inside a stone house that he built, Senhor Manel bakes batches of pão de centeio (rye bread) every day. He taught us how, but most importantly he made us feel the pulse of his life in that village. He waved his hand “vamos,” let’s go as the dough was set aside to leaven. Over cobbled streets, he led us to the river to proudly show us an ancient watermill he’s recovering. Later, he poured us homemade grape liqueur “jeropiga,” dug up herbs from his wild garden and shared the teas he makes with each one. As the day’s spring weather started to cool—a reminder that light snow still blanketed the mountain—the coziness of the ovens coaxed us back inside the stone house. A car came to a halt; it was a chatty couple stopping (a ritual) for freshly baked bread. Suddenly, Senhor Manel’s vibrant wife stormed in with baked goodies and the widest and warmest smile. The conversation dragged on…the sun set… Senhor Manel dumped the first hot loaves into a large basket, split one open and smothered it with globs of butter that melted instantly. We didn’t just bake that afternoon; we broke bread with the people of Videmonte. These intimate experiences are exactly what inspire us! Visit portugallesstraveled.com to learn more about who we are and what we do.

01/04/2026

We spent three enriching days in Serra da Estrela organized by the mountain villages network— Aldeias de Montanha. We rolled up our sleeves to knead dough for fragrant rye bread; squeezed curds and whey for the region’s prized cheese; and learned to hand embroider with sassy grannies. We rested in elegant country houses that welcomed us with thoughtful homecooked meals, while the mountain recharged us each morning with its magnificent views. We walked away inspired to create meaningful tours with the mission of helping to make a difference in the lives of the locals that opened their homes and workshops to us. Serra da Estrela, we’ll be back! For now, a recap.

24/03/2026

Sheep wool is integral to the identity of Serra da Estrela, and a handful of brands that use it have created a name for themselves in the design world. But there’s one that stands out for its hardcore artisanal production—the ancient “Cobertor de Papa” that originated near the city of Guarda. Though it sounds like it, there is no papal influence in the name, rather it’s a nod to the process of soaking the wool in water to the point that it looks like porridge (papa). Made from “churra do campo and mondegueira” wool, the blankets are handwoven on 300-year-old manual looms maintained by the Associação O Genuíno Cobertor de Papa. Originally used for capes and blankets to shelter shepherds, today this wool combo also wraps sneakers, notebooks and other accessories that can help reach a wider audience. We want to help, too, which is why we’re weaving it into our Wool Tours to support the work that is being done to protect this ancestral craft.

12/03/2026

Burel Factory does more than produce stunning wool products—it contributes to the preservation of the local culture that relies on it. Made from durable, water resistant sheep’s wool fabric, Burel Factory (there are a handful of other brands) creates modern textiles, fashion and accessories using centuries-old machines at its 19th-century factory in the village of Manteigas. An ancient product, Burel wool was historically woven into capes as protection for the shepherds of Serra da Estrela during harsh winters. The cape continues to be a symbol of resilience. A tremendous inspiration to us, Burel is at the core of the Wool Tours we’re curating at Portugal Less Traveled.

16/02/2026

If you’d like to indulge in a slice of Bolo de Belmonte…well, you’ll have to visit Belmonte. It was created using ingredients typically grown and produced in the area, including honey, olive oil, nuts and wine. The cake is meant to evoke in its people a sense of place and identity. It can be found in the bakery where it was created, , a warm and inviting spot that showcases and sells local, artisan products in addition to its pastries. When we’re in Belmonte, we always pop in for this treat.

06/02/2026

When we set out on our research trips, we have our to-do and to-taste lists. Then, we get there, and bam–an unexpected discovery! We’ve started calling these wonderful finds small batch surprises. On a recent trip to the Fundão area, we were introduced to Gin Alkaid, a passion project by .gin. The artisan gin is infused with Boletus Endulis, a mushroom that grows in the region. The drink’s namesake is the village of Alcaide, where a major mushroom festival is held every autumn. We love how this community prizes their mushroom culture and finds inspiration in it to create. If you’re a fungi lover like we are, read about the time we faced torrential rain to go foraging in Alcaide. It’s on our blog at portugallesstraveled.com

02/02/2026

What’s special about some of the restaurants we love in Beira is that there are items on the menu that are truly hard to find anywhere else–if at all. Some stick to hardcore traditional recipes, while others twist them. Either way, they make us wish we lived around the corner from each of them to enjoy their food more often. We’d love to share these foodie treasures with you! Contact us, chat with us and let us completely customize one of the most soulful food trips of your lifetime.

29/01/2026

The more we taste in Beira, the bigger our cravings become for new food discoveries in the area. We adore the hole-in-the-wall with granny in the kitchen, but we’ve also gotten to know younger generations and transplants from major hubs that are elevating the cuisine using ingredients grown and produced locally. At in the village of Alcaide, the vibe is hip and cozy. The gin is produced nearby, and it’s topped with the area’s most emblematic food–the mushroom! The dishes are a balance of well-executed technique and mouthfuls of food with memory and identity. All of our dishes were wonderful, but the slow braised pork cheeks and sweet chestnut puree were something special… Come discover with us a whole other side of Portuguese cuisine.

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