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From Travel + Leisure, Jun 2005
“The former monastery looms massively against a wooded slope and overlooks a green, deserted valley. Among its seductions are cloistered gardens, a Baroque chapel, a circular swimming pool, forest hiking trails, and a dining room expertly faithful to Alentejan specialties—gutsy thick soups and pork in every form, including deboned trotter with garlic and fresh coriander (coentro), served in emphatic quantities—and alert to the newly sophisticated local wines....” MORE>>
lastArticle = 6/2005 and lastAward =
