Arriving back in Estoril and I was certainly looking forward to my much-anticipated spa treatment at Palacio Estoril’s Banyan Tree Spa.

The impressive stand alone spa is surrounded by lush, well-maintained gardens and calm sea views.

Chan, my excellent Banyan Tree Spa therapist started proceedings with a relaxing foot bath, a refreshing herb based beverage and a few moments of tranquillity before my treatment began. Chan then began my session which was a heavenly back massage that consisted of my back, shoulders, head, face and neck areas. The almond scented oils went to work straight away and I could feel the immediate benefits.

This spa experience was excellent, my body soothed, my muscle tension released and I felt completely relaxed and rejuvenated. For those of you who like a nice, relaxing massage from time to time then you’ll certainly enjoy the luxurious service that Bayan Tree Spa at Palacio Estoril has to offer.

My final dinner in Estoril whilst on this current Portuguese trail took place at the Conceito Food Store. Chef Daniel Estriga’s restaurant is based in Bicesse, an unassuming residential area. This best-kept secret takes you on a culinary experience like no other and the dishes served were simply exquisite.

The open kitchen allows you to view Daniel and his passionate team create your dishes before your very eyes. The very essence of the Conceito Food Store is to challenge its diners to take a risk with their culinary choices and experience something completely new.

With every dish served, Vanessa, the first class maître d’ for the evening explained everything about the dishes that were about to be served which made my food journey even more exciting.

For starters, I was served a delectable Cauliflower Puree, which consisted of egg yolk confit, almonds, nuts and black garlic which was lovely.

Next, I was served a fish course which was tasty Octopus filled with chestnut, pumpkin and pack choy.

At this point a very inviting palate cleanser of pineapple, basil and coconut were introduced which worked extremely well.

The following plate was a meat course which consisted of a full-flavoured Chicken breast, marinated with celery puree and mushrooms that melted in my mouth and I so enjoyed.

The final destination of this sublime food expedition was dessert and came in the form of a deconstructed apple pie which was zestful, tangy and a real treat.

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