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“2450 years old”, reads the certificate engraved on the stone in front of the olive tree. It is the oldest one in Horta da Moura, a rural hotel at the foot of Monsaraz, a medieval village that was occupied by Romans, Visigoths and Muslims before being conquered by the Templars in 1232, and which can be visited by horse-drawn carriage.
The other olive groves are younger, 705,400 years old, and from them they extract the olive oil, olives and olive pâté that are served at dinner.
On this farm located on the banks of the Alqueva, the largest artificial lake in Europe, local cuisine is so important that they even offer classes to visitors. The chef teaches how to make scrambled eggs with farinheira, pork fat, flour and paprika, and encharcada, a traditional dessert made with just nine egg yolks, sugar and water.
Alentejo is anything but light.
Source: LA NACION
The other olive groves are younger, 705,400 years old, and from them they extract the olive oil, olives and olive pâté that are served at dinner.
On this farm located on the banks of the Alqueva, the largest artificial lake in Europe, local cuisine is so important that they even offer classes to visitors. The chef teaches how to make scrambled eggs with farinheira, pork fat, flour and paprika, and encharcada, a traditional dessert made with just nine egg yolks, sugar and water.
Alentejo is anything but light.
Source: LA NACION
As a philosophy, the hotel uses different local or regional companies whenever possible to purchase its products.
Want an example? We give you several: the delicious honey and black pork sausages from the riverside village of Amieira; the cheeses from the village of Oriola and the clay pieces bought in São Pedro do Corval, in what is the largest Pottery Centre in the Iberian Peninsula.
Nestled in the Alentejo hillside in complete harmony with nature, the Hotel Rural Horta da Moura is an example of sustainability, not only for its good environmental practices, but also for its interaction with the local community.
Sustainability
The solar panels that heat all the hotel's water are just a small part of what is done here in environmental terms. The grounds also grow a variety of organic products that are served on the traditional Alentejo menu at the “Feitiço da Moura” restaurant, which is open to guests and non-guests alike. Even the olives that are picked at the hotel are then taken to the local Agricultural Cooperative, and the olive oil is then used in the restaurant. If you enjoy outdoor activities, sign up for the programmes that the hotel offers its guests, such as birdwatching, hiking tours, tours of the megalithic site or workshops on aromatic plants.
What to do?
We suggest a visit to the town and the Castle of Portel, where you can find megalithic remains amidst the uneven terrain, or a trip to the beautiful Medieval Town of Monsaraz. Take advantage of the fact that Reguengos de Monsaraz is this year the European Capital of Wine and indulge in the region's excellent nectars. If you are one of those who want to make the most of the hotel's facilities and comfort, stay and enjoy a guided tour of the property along the Route of the Millenary Olive Trees. The oldest is, imagine, 2,450 years old!!
Source: IONLINE
Want an example? We give you several: the delicious honey and black pork sausages from the riverside village of Amieira; the cheeses from the village of Oriola and the clay pieces bought in São Pedro do Corval, in what is the largest Pottery Centre in the Iberian Peninsula.
Nestled in the Alentejo hillside in complete harmony with nature, the Hotel Rural Horta da Moura is an example of sustainability, not only for its good environmental practices, but also for its interaction with the local community.
Sustainability
The solar panels that heat all the hotel's water are just a small part of what is done here in environmental terms. The grounds also grow a variety of organic products that are served on the traditional Alentejo menu at the “Feitiço da Moura” restaurant, which is open to guests and non-guests alike. Even the olives that are picked at the hotel are then taken to the local Agricultural Cooperative, and the olive oil is then used in the restaurant. If you enjoy outdoor activities, sign up for the programmes that the hotel offers its guests, such as birdwatching, hiking tours, tours of the megalithic site or workshops on aromatic plants.
What to do?
We suggest a visit to the town and the Castle of Portel, where you can find megalithic remains amidst the uneven terrain, or a trip to the beautiful Medieval Town of Monsaraz. Take advantage of the fact that Reguengos de Monsaraz is this year the European Capital of Wine and indulge in the region's excellent nectars. If you are one of those who want to make the most of the hotel's facilities and comfort, stay and enjoy a guided tour of the property along the Route of the Millenary Olive Trees. The oldest is, imagine, 2,450 years old!!
Source: IONLINE
On the complete opposite side of the region, there is a lake that forms the border between Spain and Portugal. It is one of the largest artificial lakes in Europe, and is so large that it crosses five municipalities in the Alentejo. One of them is Reguengos de Monsaraz, which is home to a small hilltop village, Monsaraz.
This walled village could have been painted on the horizon by Walt Disney. Its existence is little known outside the Alentejo, but it is one of those places that symbolises not only this region, but perhaps Portugal as a whole. However, its best-kept secret is hidden just a few kilometres from the city, in Horta da Moura, a hotel and rural restaurant that has more to offer than good food and comfortable accommodation that, with its blue and white paintwork, resembles a typical Alentejo farmhouse.
As I stroll through the Horta da Moura estate, the sight of a donkey pulling a watermill leaves me with the feeling of having been transported back decades. But within moments, I will feel even further back in time.
We walked along the property's path, passing under lemon trees, onions, taking pictures of flower beds, until we reached a large olive tree. Underneath the tree, on one side, there was a sign and, on the other, a table decorated with a red and white tablecloth.
There are several olive trees on the property, which is known as Caminho das Oliveiras, the path that runs around the property where the olive trees are located, but this one is very special. If there is one thing that is still standing in the Alentejo and has seen everything over time, it is this tree. It is almost 3,000 years old. And not only that, it is still producing fruitful crops.
This means that the next part of the afternoon is as follows: I stand under the 3,000-year-old tree, nibble on olives that have come from the tree itself, eat fresh cheese - fresh cheese from Alentejo, and drink white wine made from Antão Vaz and Arinto - two grape varieties that are unique to Portugal and classic to this region.
This is really the “farm to table” approach, it’s really “KM 0”, but it’s been happening here since before the culinary world coined these terms. One of the many quotes about the Portuguese and their food that Ruben has shared with me over the last few days is that for the Portuguese “food is pleasure”. Right now, I’m definitely feeling it.
The feeling of seeing the producer (the tree) with my eyes, touching the product (the olives) with my hands and tasting the liquid gold (the olive oil), all in the same moment, is something I feel lucky to be able to experience.
Forget the plastic bottles of refined olive oil that line the shelves of your local supermarket or pulling the lid off a can of commercially produced olives. This is the real deal. This is real life. Source: ROADLESSFORKED
This walled village could have been painted on the horizon by Walt Disney. Its existence is little known outside the Alentejo, but it is one of those places that symbolises not only this region, but perhaps Portugal as a whole. However, its best-kept secret is hidden just a few kilometres from the city, in Horta da Moura, a hotel and rural restaurant that has more to offer than good food and comfortable accommodation that, with its blue and white paintwork, resembles a typical Alentejo farmhouse.
As I stroll through the Horta da Moura estate, the sight of a donkey pulling a watermill leaves me with the feeling of having been transported back decades. But within moments, I will feel even further back in time.
We walked along the property's path, passing under lemon trees, onions, taking pictures of flower beds, until we reached a large olive tree. Underneath the tree, on one side, there was a sign and, on the other, a table decorated with a red and white tablecloth.
There are several olive trees on the property, which is known as Caminho das Oliveiras, the path that runs around the property where the olive trees are located, but this one is very special. If there is one thing that is still standing in the Alentejo and has seen everything over time, it is this tree. It is almost 3,000 years old. And not only that, it is still producing fruitful crops.
This means that the next part of the afternoon is as follows: I stand under the 3,000-year-old tree, nibble on olives that have come from the tree itself, eat fresh cheese - fresh cheese from Alentejo, and drink white wine made from Antão Vaz and Arinto - two grape varieties that are unique to Portugal and classic to this region.
This is really the “farm to table” approach, it’s really “KM 0”, but it’s been happening here since before the culinary world coined these terms. One of the many quotes about the Portuguese and their food that Ruben has shared with me over the last few days is that for the Portuguese “food is pleasure”. Right now, I’m definitely feeling it.
The feeling of seeing the producer (the tree) with my eyes, touching the product (the olives) with my hands and tasting the liquid gold (the olive oil), all in the same moment, is something I feel lucky to be able to experience.
Forget the plastic bottles of refined olive oil that line the shelves of your local supermarket or pulling the lid off a can of commercially produced olives. This is the real deal. This is real life. Source: ROADLESSFORKED
THE TREE
The day had dawned with an uncertain mood, which is good news in the scorching Alentejo, but the sun is slowly starting to dispel any doubts. We pass the gates of Monsaraz again, by the viewpoint over the lake-like river. A motorhome with foreign registration plates descends the curves towards the long bridge that crosses the reservoir, with Spain on the horizon. We go down the same road, but soon turn off towards the Horta da Moura estate. It is said that one of the oldest trees in Portugal has taken root here.
Behind a beautiful orchard of orange and medlar trees, under the watchful eye of large holm oaks, on the hillside above, stands a 2,450-year-old olive tree surrounded by six other relatives, aged between 750 and 1,500 years. When the Romans conquered Hispania, the tree was far from young, but today it remains fertile.
With the harvest accompanied by Alentejo singing, the seven elderly women produced 200 litres of olive oil (a special edition that Horta da Moura called 2,450 years). You're never too old to give olives, as the saying that was invented just now goes.
Source: VISÃO
The day had dawned with an uncertain mood, which is good news in the scorching Alentejo, but the sun is slowly starting to dispel any doubts. We pass the gates of Monsaraz again, by the viewpoint over the lake-like river. A motorhome with foreign registration plates descends the curves towards the long bridge that crosses the reservoir, with Spain on the horizon. We go down the same road, but soon turn off towards the Horta da Moura estate. It is said that one of the oldest trees in Portugal has taken root here.
Behind a beautiful orchard of orange and medlar trees, under the watchful eye of large holm oaks, on the hillside above, stands a 2,450-year-old olive tree surrounded by six other relatives, aged between 750 and 1,500 years. When the Romans conquered Hispania, the tree was far from young, but today it remains fertile.
With the harvest accompanied by Alentejo singing, the seven elderly women produced 200 litres of olive oil (a special edition that Horta da Moura called 2,450 years). You're never too old to give olives, as the saying that was invented just now goes.
Source: VISÃO
Henrique Mouro is the new chef at the rural hotel Horta da Moura, who will now be responsible for the menu at the hotel's restaurant – Feitiço da Moura.
The professional, who began his career at the Lisbon Hotel and Tourism School, won first place in the Chef of the Year competition, which earned him an internship at the Orient Express-Perú Group Hotels.
The chef has worked in restaurants such as Restaurante Tavares Rico, Bica do Sapato and the Pestana Palace Hotel.
The new menu at the Feitiço da Moura restaurant, designed by Henrique Mouro, will specialize in Alentejo cuisine.
Source: PUBLITURIS
The professional, who began his career at the Lisbon Hotel and Tourism School, won first place in the Chef of the Year competition, which earned him an internship at the Orient Express-Perú Group Hotels.
The chef has worked in restaurants such as Restaurante Tavares Rico, Bica do Sapato and the Pestana Palace Hotel.
The new menu at the Feitiço da Moura restaurant, designed by Henrique Mouro, will specialize in Alentejo cuisine.
Source: PUBLITURIS
Keeping your eyes open, being curious and restless are excellent ways to discover new things in the world of gastronomy. Small culinary firsts that further expand the unfathomable world of cooking.
The last one I’m talking about took place in a rural hotel in the south of Alentejo called Horta da Moura (www.hortadamoura.pt), near Monsaraz. Here, and rightly so, they are proud of having a “garden of thousand-year-old olive trees”.
I'm not kidding. This accommodation has a trail where you can admire these natural wonders. Research carried out by experts from the Portuguese University of Trás os Montes and Alto Douro studied and dated these olive trees, and several of them are over a thousand years old. The oldest is around 2,450 years old. It seems incredible, but it's true. According to what I've been told, it's possibly the second oldest certified tree in Portugal.
Well, Horta da Moura, with the help of experts from the Carmim agricultural cooperative in Reguengos de Monsaraz (www.carmim.eu), had the plausible idea of producing olive oil from olives obtained exclusively from these ancient olive trees. Naturally, production is small and is not intended for sale.
This beautiful dream come true was recently presented at a captivating event that exuded Alentejo through every pore.
I was lucky enough to taste this delicacy. There is no doubt that there is history in this liquid gold. Or rather, a lot of history, especially when the traveler thinks about the amount of events that these trees have “seen”.
Having a bottle designed specifically for the occasion is a true gastronomic gem. In fact, a true gastronomic curiosity.
Source: LARAZON
The last one I’m talking about took place in a rural hotel in the south of Alentejo called Horta da Moura (www.hortadamoura.pt), near Monsaraz. Here, and rightly so, they are proud of having a “garden of thousand-year-old olive trees”.
I'm not kidding. This accommodation has a trail where you can admire these natural wonders. Research carried out by experts from the Portuguese University of Trás os Montes and Alto Douro studied and dated these olive trees, and several of them are over a thousand years old. The oldest is around 2,450 years old. It seems incredible, but it's true. According to what I've been told, it's possibly the second oldest certified tree in Portugal.
Well, Horta da Moura, with the help of experts from the Carmim agricultural cooperative in Reguengos de Monsaraz (www.carmim.eu), had the plausible idea of producing olive oil from olives obtained exclusively from these ancient olive trees. Naturally, production is small and is not intended for sale.
This beautiful dream come true was recently presented at a captivating event that exuded Alentejo through every pore.
I was lucky enough to taste this delicacy. There is no doubt that there is history in this liquid gold. Or rather, a lot of history, especially when the traveler thinks about the amount of events that these trees have “seen”.
Having a bottle designed specifically for the occasion is a true gastronomic gem. In fact, a true gastronomic curiosity.
Source: LARAZON
The olive oil presented by the Carmim agricultural cooperative, of small production and not intended for sale, was created from millennial olive trees, some almost 2,500 years old, in Portugal.
Keeping your eyes open, being curious or restless are excellent qualities for discovering new things in the world of gastronomy. Small culinary firsts that further expand this infinite world of stoves.
The latest discovery took place in a rural hotel in the south of Alentejo, called Horta da Moura, next to Monsaraz. Here, they are rightly proud to have a "garden of millennial olive trees".
It's no joke. In this accommodation there is a route where you can admire these wonders of nature. Investigations by specialists from the University of Trás-os-Montes and Alto Douro studied and dated these olive trees, with several exceeding a thousand years of life. The oldest is around 2,450 years old. It seems incredible, but it's true. It is possibly the second oldest certified tree in the country.
Horta da Moura, with the help of specialists from the Carmim agricultural cooperative, from Reguengos de Monsaraz, had the laudable idea of producing an olive oil using exclusively olives from these millennial olive trees. Naturally, production is small and not intended for commercialization.
This beautiful dream come true was recently presented at an intimate event that exuded Alentejo on all sides. I was lucky enough to taste this delight. Without a doubt, there is history in this liquid gold. Or rather, a lot of history, especially when we think about all the events that these trees have "witnessed".
Having a bottle, designed specifically for the occasion, is having a true gastronomic jewel. Without a doubt, an authentic gastronomic curiosity.
Source: Conmuchagula
Keeping your eyes open, being curious or restless are excellent qualities for discovering new things in the world of gastronomy. Small culinary firsts that further expand this infinite world of stoves.
The latest discovery took place in a rural hotel in the south of Alentejo, called Horta da Moura, next to Monsaraz. Here, they are rightly proud to have a "garden of millennial olive trees".
It's no joke. In this accommodation there is a route where you can admire these wonders of nature. Investigations by specialists from the University of Trás-os-Montes and Alto Douro studied and dated these olive trees, with several exceeding a thousand years of life. The oldest is around 2,450 years old. It seems incredible, but it's true. It is possibly the second oldest certified tree in the country.
Horta da Moura, with the help of specialists from the Carmim agricultural cooperative, from Reguengos de Monsaraz, had the laudable idea of producing an olive oil using exclusively olives from these millennial olive trees. Naturally, production is small and not intended for commercialization.
This beautiful dream come true was recently presented at an intimate event that exuded Alentejo on all sides. I was lucky enough to taste this delight. Without a doubt, there is history in this liquid gold. Or rather, a lot of history, especially when we think about all the events that these trees have "witnessed".
Having a bottle, designed specifically for the occasion, is having a true gastronomic jewel. Without a doubt, an authentic gastronomic curiosity.
Source: Conmuchagula
Horta da Moura and Carmim present the 2450 Years Olive Oil
The new 2450 Years Olive Oil, the result of a partnership between the Horta da Moura hotel unit and the Carmim agricultural cooperative, was presented at the Feitiço da Moura restaurant.
The event was attended by the Mayor of Reguengos de Monsaraz, José Calixto, as well as various personalities from the region's political life. Also present were Maria Luísa Paiva dos Santos, owner of Horta da Moura, and José Alves, responsible for the development.
The celebration took place within the scope of the European City of Wine 2015 and was accompanied by Pedro Mestre, with his viola campaniça, and the Monsaraz Coral Group.
The olive oil was produced from olives harvested from the property's ancient olive trees, certified by the University of Trás-os-Montes and Alto Douro (UTAD), the oldest of which is 2450 years old - the name that inspires the label.
It is an olive oil with a mild and fresh almond aroma, typical of the "galega" variety, with a greenish-yellow color. The production involved more than 60 people and resulted in approximately 800 bottles of 0.25 liters each.
The event also coincided with the awarding of an Honorable Mention to Horta da Moura in the category of Best Tourist Development of 2014, awarded by Turismo do Alentejo.
Source: EPICUR
The new 2450 Years Olive Oil, the result of a partnership between the Horta da Moura hotel unit and the Carmim agricultural cooperative, was presented at the Feitiço da Moura restaurant.
The event was attended by the Mayor of Reguengos de Monsaraz, José Calixto, as well as various personalities from the region's political life. Also present were Maria Luísa Paiva dos Santos, owner of Horta da Moura, and José Alves, responsible for the development.
The celebration took place within the scope of the European City of Wine 2015 and was accompanied by Pedro Mestre, with his viola campaniça, and the Monsaraz Coral Group.
The olive oil was produced from olives harvested from the property's ancient olive trees, certified by the University of Trás-os-Montes and Alto Douro (UTAD), the oldest of which is 2450 years old - the name that inspires the label.
It is an olive oil with a mild and fresh almond aroma, typical of the "galega" variety, with a greenish-yellow color. The production involved more than 60 people and resulted in approximately 800 bottles of 0.25 liters each.
The event also coincided with the awarding of an Honorable Mention to Horta da Moura in the category of Best Tourist Development of 2014, awarded by Turismo do Alentejo.
Source: EPICUR
The Alentejo has been touted as the “new Tuscany” or the “more accessible Tuscany”, explains the British newspaper The Guardian in an article published on May 10. Writer Adrian Mourby describes a region rich in food, wine and cork. The “breadbasket of Portugal”, as the region is described, is also a destination overlooked by many and deserving of more attention.
This time there is no space to talk about the Portuguese capital or the temperatures and beaches of the Algarve. The article begins at a restaurant in Évora, where cheese, black pork and garlic butter are the stars. The focus is on typical Alentejo food, “rich in ingredients”, and the author sees the region as the “gastronomic soul of the country”.
In addition to the diversity of tastes, the author also highlights the culture and landscapes. Along with Évora and its labyrinthine streets, the author also mentions the border towns of Monsaraz, Montemor-o-Novo and Beja.
Once your curiosity has been piqued, the article takes the form of a guide. Adrian Mourby lists some suggestions on where to eat, drink, sleep and what to visit. L' And Vineyards, as a suggestion in the first category, is considered a “dream resort for wine lovers”, while the Convento da Cartuxa is mentioned in relation to wine.
This is not the first time that Alentejo has been praised by the international media. According to The Telegraph, it is a “paradise for food lovers” and, according to the travel magazine National Geographic, it is one of the 21 destinations to visit in 2014.
Source: HERANÇAS DO ALENTEJO
This time there is no space to talk about the Portuguese capital or the temperatures and beaches of the Algarve. The article begins at a restaurant in Évora, where cheese, black pork and garlic butter are the stars. The focus is on typical Alentejo food, “rich in ingredients”, and the author sees the region as the “gastronomic soul of the country”.
In addition to the diversity of tastes, the author also highlights the culture and landscapes. Along with Évora and its labyrinthine streets, the author also mentions the border towns of Monsaraz, Montemor-o-Novo and Beja.
Once your curiosity has been piqued, the article takes the form of a guide. Adrian Mourby lists some suggestions on where to eat, drink, sleep and what to visit. L' And Vineyards, as a suggestion in the first category, is considered a “dream resort for wine lovers”, while the Convento da Cartuxa is mentioned in relation to wine.
This is not the first time that Alentejo has been praised by the international media. According to The Telegraph, it is a “paradise for food lovers” and, according to the travel magazine National Geographic, it is one of the 21 destinations to visit in 2014.
Source: HERANÇAS DO ALENTEJO
Olive Tree Trail Inaugurated at Hotel Rural Horta da Moura
Seven millennial olive trees, one of them 2450 years old, are part of a signposted, identified and visitable route at the Hotel Rural Horta da Moura, in Monsaraz. The "Olive Tree Trail", implemented in part of the seven hectares of the hotel unit, exalts the historical, cultural and natural importance of these trees, olives and olive oil in their connection to the territory.
The route invites visitors to listen to the history of the territory through the olive trees, one of which is the second oldest in Portugal. The official opening ceremony was attended by Maria Luísa Paiva dos Santos, president of the hotel's Board of Directors, who highlighted the importance of preserving this heritage for the community.
Vítor Silva, from the Alentejo Regional Tourism Promotion Agency, praised the unit's innovation effort and reinforced the heritage value of the olive trees, which go beyond their economic contribution, as a source of olive oil and olives.
The initiative arose after a challenge launched by the administration to the University of Trás-os-Montes and Alto Douro (UTAD), which applied an innovative method for dating the olive trees based on mathematical calculations that use trunk measurements. This process does not cause damage to the trees and made it possible to prove ages between 750 and 2450 years.
Despite their advanced age, the olive trees continue to bear fruit, having produced three tons of olives in the last harvest. The oldest one went through historical periods such as the Roman Empire, the barbarian invasions, the Moorish presence and the birth of Portugal.
Guided tours include explanations about olive tree species, cultivation techniques and curiosities about olive oil, in addition to touring a natural space with olive trees, orange trees and aromatic herbs.
At the Feitiço da Moura restaurant, visitors can also savor dishes of Alentejo cuisine where local olive oil plays a prominent role. The hotel is located in a territory rich in tourist attractions such as the village of Monsaraz, the megalithic route, the pottery of São Pedro do Corval and the Alqueva dam.
Source: Café Portugal
Seven millennial olive trees, one of them 2450 years old, are part of a signposted, identified and visitable route at the Hotel Rural Horta da Moura, in Monsaraz. The "Olive Tree Trail", implemented in part of the seven hectares of the hotel unit, exalts the historical, cultural and natural importance of these trees, olives and olive oil in their connection to the territory.
The route invites visitors to listen to the history of the territory through the olive trees, one of which is the second oldest in Portugal. The official opening ceremony was attended by Maria Luísa Paiva dos Santos, president of the hotel's Board of Directors, who highlighted the importance of preserving this heritage for the community.
Vítor Silva, from the Alentejo Regional Tourism Promotion Agency, praised the unit's innovation effort and reinforced the heritage value of the olive trees, which go beyond their economic contribution, as a source of olive oil and olives.
The initiative arose after a challenge launched by the administration to the University of Trás-os-Montes and Alto Douro (UTAD), which applied an innovative method for dating the olive trees based on mathematical calculations that use trunk measurements. This process does not cause damage to the trees and made it possible to prove ages between 750 and 2450 years.
Despite their advanced age, the olive trees continue to bear fruit, having produced three tons of olives in the last harvest. The oldest one went through historical periods such as the Roman Empire, the barbarian invasions, the Moorish presence and the birth of Portugal.
Guided tours include explanations about olive tree species, cultivation techniques and curiosities about olive oil, in addition to touring a natural space with olive trees, orange trees and aromatic herbs.
At the Feitiço da Moura restaurant, visitors can also savor dishes of Alentejo cuisine where local olive oil plays a prominent role. The hotel is located in a territory rich in tourist attractions such as the village of Monsaraz, the megalithic route, the pottery of São Pedro do Corval and the Alqueva dam.
Source: Café Portugal
The four-star Horta da Moura Rural Tourism unit, located in Monsaraz, is among the winners of the «Travellers choice 2014» award from the global travel portal TripAdvisor. This is in the «small hotels» and «family hotels» categories.
The selection of the 25 best units, in different categories, is the result of the evaluation of the customers who frequent them. An assessment that falls on several parameters, from "service", to "quality of sleep", "rooms", "location", "cleanliness", among others. An evaluation then translated into a score published on TripAdvisor.
It was this same score that, in 2014, and for the Portugal region, placed the Hotel Rural Horta da Moura among the best classified units in two categories: “small hotels” and “family hotels”.
A hotel close to the medieval town of Monsaraz and the largest pottery centre in Portugal, São Pedro do Corval. This is in addition to all the possibilities offered by the waters of the “Great Lake”, the Alqueva reservoir. The hotel is less than a kilometre from the dam’s anchorage.
The hotel unit houses the “Feitiço da Moura” restaurant, which serves authentic Alentejo cuisine and is run by Narciso Peraltinha. In January 2014, the area surrounding the Horta da Moura gained a new attraction: the “Caminho das Oliveiras” (Olive Tree Path). This is a route through ancient trees that includes a 2,450-year-old specimen, the second oldest certified specimen in Portugal.
It should be remembered that TripAdvisor, according to data provided by this same entity, "is among the largest travel portals in the world, bringing together travel sites in 34 countries, with more than 260 million visitors per month and close to 120 million reviews and opinions on restaurants, hotels, and places of tourist interest".
Source: CAFÉ PORTUGAL
The selection of the 25 best units, in different categories, is the result of the evaluation of the customers who frequent them. An assessment that falls on several parameters, from "service", to "quality of sleep", "rooms", "location", "cleanliness", among others. An evaluation then translated into a score published on TripAdvisor.
It was this same score that, in 2014, and for the Portugal region, placed the Hotel Rural Horta da Moura among the best classified units in two categories: “small hotels” and “family hotels”.
A hotel close to the medieval town of Monsaraz and the largest pottery centre in Portugal, São Pedro do Corval. This is in addition to all the possibilities offered by the waters of the “Great Lake”, the Alqueva reservoir. The hotel is less than a kilometre from the dam’s anchorage.
The hotel unit houses the “Feitiço da Moura” restaurant, which serves authentic Alentejo cuisine and is run by Narciso Peraltinha. In January 2014, the area surrounding the Horta da Moura gained a new attraction: the “Caminho das Oliveiras” (Olive Tree Path). This is a route through ancient trees that includes a 2,450-year-old specimen, the second oldest certified specimen in Portugal.
It should be remembered that TripAdvisor, according to data provided by this same entity, "is among the largest travel portals in the world, bringing together travel sites in 34 countries, with more than 260 million visitors per month and close to 120 million reviews and opinions on restaurants, hotels, and places of tourist interest".
Source: CAFÉ PORTUGAL
The appearance, and it could not be otherwise, is that of a typical Alentejo hill, surrounded by vast meadows as far as the eye can see, with olive trees and holm oaks that end at the water's edge, where the Guadiana and Degebe rivers join together in a large lake. Almost wall to wall with the immense reservoir, this inland sea that changed the face of the Alentejo, is Horta da Moura, a small and charming rural tourism establishment, where the houses are whitewashed, edged in a blue almost as deep as the sky.
The castle and Monsaraz seem to overshadow the property, where the small cobbled streets lead to several small houses, which are large and comfortable rooms, intimate and complete, perfect for a few days of rejuvenation. The details are a perfect evocation of the Alentejo, from the brightly colored entrance door to the fireplace that is almost unnecessary because the temperature here is perfectly mild, even on the coldest days.
But Horta da Moura is much more than just comfortable accommodation. It is also a place to fully experience nature, whether through the inviting swimming pool, the vast fields of cultivated land surrounding the property, or the activities offered to the most demanding guests. By boat, bicycle, horseback or even in a horse-drawn carriage from the past, Horta da Moura organizes tours tailored to each guest, so that the deep Alentejo becomes more intimate and personal.
Even those who have never ridden a horse can have their first experience of this type of riding here, or if you prefer a calmer adventure, let yourself be transported by one of the docile donkeys that now delight visitors, especially the younger ones. All activities will serve to whet your appetite, which can and should be satisfied in the Feitiço da Moura restaurant, full of flavours and, essentially, aromas of the Alentejo. Gaspachos and Açorda are part of the regular menu, duly paired with wines that are also ambassadors of the region.
In fact, the flavours of Alentejo do not necessarily have to be tasted and enjoyed within the walls of the property. For those who prefer to get closer to the region's fauna and flora, or who want to have lunch or a snack with their feet in the waters of the Alqueva reservoir, there is also the option of ordering a packed lunch to take to the countryside, with Horta da Moura providing all the logistics necessary for a different meal.
Of course, Horta da Moura is available to guests who are simply looking for the restorative silence of the Alentejo, but it offers a series of themed promotional packages for those looking for more, designed to enhance the best of the region, with prices starting at €90 for a two-night stay. There is the Alqueva Romantic programme, with candlelit dinners, another with hunting in Alqueva, and another with views of Monsaraz and Amieira. Those more interested in vegetation and animals can opt for the Nature and Animals programme, and there is also the Alqueva Radical option. Finally, there are two packages dedicated to flavours and the pleasures of the palate. One of them is aimed at apprentice chefs, called Cooking with the Chef, and the other is a Wine and Food programme, with wine and cheese in the room and visits to the Ervideira winery.
Source: BOA CAMA BOA MESA
The castle and Monsaraz seem to overshadow the property, where the small cobbled streets lead to several small houses, which are large and comfortable rooms, intimate and complete, perfect for a few days of rejuvenation. The details are a perfect evocation of the Alentejo, from the brightly colored entrance door to the fireplace that is almost unnecessary because the temperature here is perfectly mild, even on the coldest days.
But Horta da Moura is much more than just comfortable accommodation. It is also a place to fully experience nature, whether through the inviting swimming pool, the vast fields of cultivated land surrounding the property, or the activities offered to the most demanding guests. By boat, bicycle, horseback or even in a horse-drawn carriage from the past, Horta da Moura organizes tours tailored to each guest, so that the deep Alentejo becomes more intimate and personal.
Even those who have never ridden a horse can have their first experience of this type of riding here, or if you prefer a calmer adventure, let yourself be transported by one of the docile donkeys that now delight visitors, especially the younger ones. All activities will serve to whet your appetite, which can and should be satisfied in the Feitiço da Moura restaurant, full of flavours and, essentially, aromas of the Alentejo. Gaspachos and Açorda are part of the regular menu, duly paired with wines that are also ambassadors of the region.
In fact, the flavours of Alentejo do not necessarily have to be tasted and enjoyed within the walls of the property. For those who prefer to get closer to the region's fauna and flora, or who want to have lunch or a snack with their feet in the waters of the Alqueva reservoir, there is also the option of ordering a packed lunch to take to the countryside, with Horta da Moura providing all the logistics necessary for a different meal.
Of course, Horta da Moura is available to guests who are simply looking for the restorative silence of the Alentejo, but it offers a series of themed promotional packages for those looking for more, designed to enhance the best of the region, with prices starting at €90 for a two-night stay. There is the Alqueva Romantic programme, with candlelit dinners, another with hunting in Alqueva, and another with views of Monsaraz and Amieira. Those more interested in vegetation and animals can opt for the Nature and Animals programme, and there is also the Alqueva Radical option. Finally, there are two packages dedicated to flavours and the pleasures of the palate. One of them is aimed at apprentice chefs, called Cooking with the Chef, and the other is a Wine and Food programme, with wine and cheese in the room and visits to the Ervideira winery.
Source: BOA CAMA BOA MESA
Horta da Moura, the right choice
For those venturing into the Great Lake, one of the most interesting options for overnight stays is the Hotel Rural Horta da Moura. Opened 18 years ago, the unit, located on the slope of Monsaraz, was acquired in May of this year by a group led by businesswoman Maria Luísa Paiva dos Santos, in a project that also integrates the "Aldeia do Lago" project, in Amieira, in the neighboring municipality of Portel.
This resulted in a requalification intervention, with interventions on facades, roofs, furniture restoration, land cleaning, among others.
In parallel, the new owners recruited a new director and a qualified assistant director, and are now investing in the training of the staff of this four-star hotel.
The result has already begun to be felt during the visit of Publituris, where Horta da Moura appears almost as a new hotel. In fact, this may be a new reality soon. "At this moment, two projects are being developed that intend to almost double the capacity of Horta da Moura and equip it with infrastructures that increase its ability to retain customers and extend stays, playing more and more on the dreamlike and beautiful environment in which the unit is located," says Maria Luísa Paiva dos Santos.
The objective is to increase from the current 26 rooms to 42, equipping that infrastructure with a new swimming pool and a new restaurant, in addition to reformulating the sports facilities, making them multipurpose for various modalities, where there will be a new riding arena, new horses, etc. The works will start in January and the promise is made for the Spring, where in fact a new hotel Horta da Moura will appear.
The bet on the Spanish proximity market is for real, but eyes seem to be turned to Lisbon and Porto. The group's philosophy is to maintain: "Small units united by that water corridor that is the Alqueva dam, creating synergies, multiplying and diversifying the offer. There where the 'Moura's spell on the edge of the Lake' mixes with the 'Wills of Alentejo in a wave of water.'"
Source: Publituris
https://www.publituris.pt/2009/11/04/amieira-marina-a-aventura-no-grande-lago
For those venturing into the Great Lake, one of the most interesting options for overnight stays is the Hotel Rural Horta da Moura. Opened 18 years ago, the unit, located on the slope of Monsaraz, was acquired in May of this year by a group led by businesswoman Maria Luísa Paiva dos Santos, in a project that also integrates the "Aldeia do Lago" project, in Amieira, in the neighboring municipality of Portel.
This resulted in a requalification intervention, with interventions on facades, roofs, furniture restoration, land cleaning, among others.
In parallel, the new owners recruited a new director and a qualified assistant director, and are now investing in the training of the staff of this four-star hotel.
The result has already begun to be felt during the visit of Publituris, where Horta da Moura appears almost as a new hotel. In fact, this may be a new reality soon. "At this moment, two projects are being developed that intend to almost double the capacity of Horta da Moura and equip it with infrastructures that increase its ability to retain customers and extend stays, playing more and more on the dreamlike and beautiful environment in which the unit is located," says Maria Luísa Paiva dos Santos.
The objective is to increase from the current 26 rooms to 42, equipping that infrastructure with a new swimming pool and a new restaurant, in addition to reformulating the sports facilities, making them multipurpose for various modalities, where there will be a new riding arena, new horses, etc. The works will start in January and the promise is made for the Spring, where in fact a new hotel Horta da Moura will appear.
The bet on the Spanish proximity market is for real, but eyes seem to be turned to Lisbon and Porto. The group's philosophy is to maintain: "Small units united by that water corridor that is the Alqueva dam, creating synergies, multiplying and diversifying the offer. There where the 'Moura's spell on the edge of the Lake' mixes with the 'Wills of Alentejo in a wave of water.'"
Source: Publituris
https://www.publituris.pt/2009/11/04/amieira-marina-a-aventura-no-grande-lago