Travel Reference
In-Depth Information
( 281 370 307;
www.tavirahousehotel.com
; Rua Dr Miguel Bombarda 47-49; d/ste €150/190; )
If this
boutique number were an American movie icon, she'd be Zsa Zsa Gabor. It is tastefully
'campish' and the unique rooms beautifully incorporate the mansion's original features.
Each room is named after a flower and the design reflects this in colour and quirky
touches. It's clearly aimed at boutique-hotel-minded people, and does a good job of it.
Oh, and
Dahlinks
, there's even a tiny Roman -style dipping pool and a fabulous roof
terrace!
Pousada Convento
da Graça
( 281 329 040;
www.pousadas.pt
; Rua Dom Paio Peres Correia; d €250; )
If you can get past the
front door (there's a bit of attitude here), you'll find an elegant converted convent, with at-
tractive and plush rooms - some with modern four-poster beds - a pool and a pricey res-
taurant.
LUXURY HOTEL
€€€
WORTH A TRIP
CACELA VELHA
Enchanting, small and cobbled, Cacela Velha is a huddle of whitewashed cottages edged with bright borders, and
has a pocket-sized fort, orange and olive groves, and gardens blazing with colour. It's 12km east of Tavira, above
a gorgeous stretch of sea, with a couple of excellent cafe-restaurants, splendid views and a meandering path down
to the long white beach.
Unfortunately, there's no direct bus from Tavira, but Cacela Velha is located only 1km south of the N125 (2km
before Vila Nova de Cacela; €1.75), which is on the Faro-Vila Real de Santo António bus route.
Eating
You can take your pick of eateries along the waterfront's well-trodden taste-bud path Rua
Dr José Pires Padinha.
The modern
mercado municipal
( most stalls morning only)
, on the eastern edge of town, sells
fish and vegetables. Large supermarkets are also at the eastern entrance to town.
A couple of reasonable, slightly more upmarket restaurants are in Quatro Aguas.
For tasty, alternative off-the-beaten-track eating experiences head to the fishing village
of Santa Luzia, 3km southwest of Tavira. Here,
marisqueiras
(fish restaurants) serve up
the speciality,
polvo
(octopus).
