A land fringed with some 1,800 kilometres of coastline opening onto the wild Atlantic, where winds and currents drive the build-up of waves, is bound to be the perfect destination for surfers. We now reveal the reasons why Portugal exerts such a pull on surfers and pinpoint some of the best beaches for doing this thrilling sport.

Why Surfing in Portugal Rocks

Waves of all sizes and for all tastes. The long Portuguese coastline has ample room for everyone wanting to surf, be they beginners or those who have had loads of waves behind them; that is, under their surfboard.

The good climate. In Portugal, the weather is usually good most of the year around, except in winter, when temperatures go down. The rest of the year is conducive to having a good dip with your surfboard in tow.

The food is fantastic. After a hard day’s riding waves, regaining your strength by downing some great sardinhas asadas (grilled sardines) or savouring an exquisite dish of bacalhau à brás codfish is a delight on the palate.

Affordable prices. In Portugal it is comparatively easy to find quality food and accommodation at more than reasonable prices. What more could you ask for?

The Best Beaches for Catching Waves

Portugal boasts a vast array of surfing beaches, but here are the most outstanding ones:

Ericeira

Apart from being a charming fishing village, Ericeira, situated 30 kilometres north of Lisbon, is one of the favourite destinations for surfers heading for Portugal. It has the distinction of being Europe’s first listed World Surfing Reserve on account of the quality of its waves, the great number of surfing spots and its environment. One of the most prominent spots is the area of Coxos, a small cove with waves of up to 5 metres high, suitable only for daredevils. Another of the noteworthy enclaves is around Ribeira d’Ilhas, ideal for all kinds of surfers and well-known for its beach bars, where people congregate to refuel and socialise. Any time of year is suitable for surfing on these beaches.

Peniche

Situated in the central area of Portugal’s coastline, Peniche offers what is probably the best set of surfing beaches in the country and draws enthusiasts from all over Europe. One of the best beaches is Supertubos – known among surfers as “Eurotube” – with powerful waves that will meet all surfing aficionados’ expectations. Its reputation has earned it the honour of hosting the world surfing championship once a year. Apart from surfing, its beaches are also ideal for bodyboarding and diving.

Nazaré – Praia do Norte

Like Peniche, it is situated in the central stretch of the country’s seaboard. The American, Garrett McNamara, has the honour of having surfed the biggest wave this year, an amazing 20-metre-high wave on the Praia do Norte. Indeed, herein lies the particularity of this spot on the coastline, where waves can often get to 10 metres, which is therefore a major draw for the big riders. The best time of year for viewing and experiencing this marvel of nature is in winter.

Arrifana

Situated on the Costa Vicentina in the northern Algarve, Arrifana is another of those destinations surfers should be considering. The beach is flanked at both ends by cliffs, accessed by a steep stairway. Apart from being a surfing spot, visitors to this area can also enjoy nature in the magnificent South-west Alentejo and Vicentine Coast Natural Park. The best time for surfing here is in early spring, as in summer it tends to get overcrowded.

Sagres

Also located in the Algarve, Sagres has become a veritable surfing hub. It is the ideal spot for signing up for a Surf & Yoga course at the Freeride Surf Camp, where surfing goes hand in hand with meditation, and for going on a boat ride, ideal for enthusiasts of whale- and dolphin-watching.

Book your Vueling, bring your board along and let yourself get carried away by the waves of Portugal.

Text by Los Viajes de ISABELYLUIS

Images by SayLuiiiis, Hendrik Dacquin, Hugo Silva

Holy Week coincides with the onset of spring, a season associated with milder temperatures. Although you should still pack some warm clothes – jerseys, jacket, raincoat, gloves, cap and scarf – it’s unlikely to snow in Warsaw, unless you’re in the higher mountain areas. And, by early April, the days are quite long and sunny. Unlike in other European countries, during Holy Week in Poland both the Thursday and Friday are working days and most of the museums and shops are open to the public. Visiting hours at churches may be different, however, as in Kalwaria Zebrzydowska, where the largest Good Friday procession of all Poland is held.

As in other areas where the Catholic festivities are traditionally observed, Palm Sunday is celebrated here in style. Like in Spain, in Poland the faithful carry palms, but here they are far more elaborate. Dried flowers and paper flowers go into their careful making by hand. They are so popular here that many towns and villages organise palm contests. We recommend taking the two-and-a-half-hour drive to Łyse, in the region of Masovia, where you can find palms of up to 6 metres high.

Cultural activity also revolves around Easter. The keynote event is the Ludwig van Beethoven Easter Festival. Held in Warsaw, as well as in Krakow and Gdansk, it attracts classical music virtuosos from all over to perform a number of works based on Holy Week themes. The festival alone makes it well worth visiting the city. Over the festive period churches host classical music concerts. The programme features religious works, pride of place going to the staging of the Lord's Sepulchre. This is undoubtedly a good reason for visiting the holy precincts of Poland’s capital city. Even under the Communist regime the uncensored sepulchres stood for the most important political events of the time.

Another high moment of the holy celebration is the blessing of the food. Starting on Easter Saturday morning, crowds of people congregate at the churches bearing adorned baskets containing, in addition to the classical hand-painted Easter eggs, bread, salt, pepper, sausage and an endless assortment of Easter pastries to have them blessed. Once the ritual has been completed, they may then eat meat. In bygone days the baskets’ contents were indicative of the purchasing power of the various families – the greater the amount and variety of food, the high their economic status.

Easter eggs are decorated in different ways and this is often the favourite activity of the younger members of the household. Once boiled, the easiest thing is to colour them with polychromed powders dissolved in water. These colours are sold in small sachets at this time of year. A more natural technique is to boil the eggs in a pot with onion skins, giving the eggshells a dark tinge and, the more onion skin you use, the darker the colour. After the eggshell has dried out, it can be drawn on or incised using a sharp needle.

Easter Monday is noticeably more playful in character and closely linked to rural traditions. In Polish it is known as Lany poniedzialek – “Water Monday” – as Slavic tradition has it that throwing water over the girls is believed to ensure their health and fertility. So, make sure you keep your eyes skinned because even today you can have a bucket of cold water thrown over you.

Cuisine is important in Poland at Easter and tables are decked out with Easter eggs, symbols of a new life. Confectionery also plays a major role, particularly mazurek, a cake based on butter and very thick cream, eggs, sugar and flour. It is also stuffed with nuts, chocolate and fruit (orange or lemon). Another cake typically made during this festive season is kaimak. Although similar to mazurek, the dough contains liquid toffee.

Are you eager to go? Check out our prices here!

Text by ISABELYLUIS Comunicación

Images by Polish National Tourist Office

As in the rest of Poland, after World War II, Cracow took on a new lease of life, its past and present both palpable in a city well worth discovering. You should venture into the Old Town (Stare Miasto) and stop over in Rynek Główny, one of the largest squares in the world, descend into the underground museum underneath it to journey back to the Middle Ages, enjoy a beer and some good music in the lively Jewish quarter (Kazimierz), stroll along the banks of the Vistula, go up to Wawel Castle and wander through the city’s markets, streets, memories… And, of course, dive into the local cuisine. A warm, tasty, homemade cuisine, with Slavic, Jewish and Hungarian influences which you can try at affordable prices in dozens of restaurants. We made a thorough tour of the city and let ourselves be charmed by it. Here’s what we learned.

Pod Baranem and Pod Nosem – Enjoying Polish Cuisine

Located very near Wawel Castle is Pod Baranem, a cosy, intimate restaurant with very efficient and friendly service. They serve a good żurek, a soup made of fermented rye flour, with egg, potato and homemade sausage. It is potent and tasty, like many dishes with local DNA. Also worth trying is their cabbage stuffed with meat and mushroom sauce, as well as their good meat dishes. If you’re keen on crockery and table ornaments, you will leave the restaurant wishing you could take everything with you. A classic charmer.

In the restaurant of the boutique hotel at Kanonicza 22, Pod Nosem, they serve up Polish cuisine, but this time with a creative flourish of renewal. A young crew headed by their chef, Przemysław Bilski, perform to perfection in a quaint space and terrace with views of the castle. They have delicious pierogi (typical Polish dumplings with different fillings) and other dishes, including a highly refined cream of asparagus, various meat dishes and even tripe. Their wine list is good and it is difficult to choose from their broad array of cakes.

Eating Cheap in Cracow? Milk Bars and Lunchtime Menus

Cracow is not an expensive city but, if you’re looking for a place with good food at laughable prices, your best option is to head for a “milk bar”. Reminiscent of their Communist past, these milk bars (mleczny, in Polish) are no-frills self-service eateries, their menus chalked up on the walls – an average ticket would cost 5 euros per person. A recommendable venue in the centre is Pod Temida and, if you’d like to see where the concept eventually leads to, be sure to visit Milkbar Tomasza.

Apart from milk bars, another option for cheap meals are the lunchtime menus offered by many restaurants. Highly recommended venues include C.K. Dezerter – where, for just €4.5, they serve, for instance, a scrumptious soup with semolina, and fish with a salad of fermented cabbage, carrot and potato – and the Chimera garden, an incredible salad bar with menus of the day, a large number of veggie recipes, homemade cakes and juices.

Cafés, Bars and Pubs In the Ever-Lively Jewish Quarter

The area around Plac Nowy is packed with bars, restaurants and terrace cafés which are lively all day long. It is an eye-opener to venture inside and see their unusual decor, featuring souvenirs from bygone times. Mleczarnia, and the Mlekowoz terrace café just opposite, as well as Alchemia, with live music, and Wódka Cafe Bar, with dozens of Polish vodka varieties, are some of the most interesting spots in the area.

In Plac Nowy, it is also customary to eat at the food stalls serving zapiekanka (huge panini with loads of ingredients and sauces). If you prefer something less filling, we recommend you go to Szynk, a charming haven of homemade cuisine and good music. We had a delicious soup there – Cracow has so many soup dishes you could have a different variety each day of the year – and chicken stuffed with spinach and cheese. We loved it!

Text and photos by Silvia Artaza of Gastronomistas.com

What do you know about Ibiza, apart from that it’s got incredible beaches and is a mecca for DJs, go-go dancers, ravers and celebrities? We’ve put together 8 fascinating facts about Ibiza, the largest of the Pityusic Islands (Ibiza and Formentera), which we bet you didn’t know.