BREAKFAST O’CLOCK! by travel-expert José Berrocoso
THE PORTUGUESE AFFAIR
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This long, low-lying, white-washed farmhouse with outhouses and barns has recently been transformed into a collection of luxuriously contemporary lodgings. The farm, set amongst vineyards, cork and olive groves, lies beneath the ancient, walled town of Monsarez in Alentejo. w w w. b a r ro c a l . p t
Long-standing Portuguese estate São Lourenço do Barrocal has been in the same family for 200 years. The mantle has now passed to eighth-generation owner José Antonio, who spent 14 years refurbishing the entire property, breathing new life into a landscape with an old-world soul. Additions such as a Susanne Kaufmann spa and sleek new furniture lend a modern touch, but take nothing from the heritage of the buildings or the unspoiled meadows, olive groes and sun-soaked vineyards. And what about the breakfast? Here is the answer: a buffet stocked with some of the Alentejo’s best local produce, including a basked of artisanal bread and pastries with two varieties of local bread, rye and wheat, two types of croissants, with and without seeds, local pastries, slices of two types of cake of the day, homemade cookies, butter, homemade jam and honey from Monsaraz, seasonal fruits, chesses, charcuterie and hot drinks. Following in the footsteps of his ancestors, owner José is committed to living off the land: the oils, olives and vegetables used at the hotel all come from the estate itself. Other ingredients are sourced locally wherever possible, minimising the hotel’s carbon footprint. São Lourenço also uses recycled products where they can, and recycle their own waste, including waste water. www.theciin.com
