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Latest entries about recipes

Highlights: Undiscovered Food Stories of Northern Portugal

written by Gabriella Opaz | 28th November 2016

With nine new Michelin stars added to last year’s 17, it’s an exciting time to indulge in The Undiscovered Food Stories of Northern Portugal. Our newly-released book shares with the world the exclusive, never before told life and food stories forgotten for 100 years inside Porto’s iconic Bolhão Market. The grandmother food stories we found in this charismatic open-air...

We Wrote a Book!!

written by Gabriella Opaz | 24th November 2016

It has been a long hard road, full of ups and downs, but today we are incredibly excited to announce that Catavino’s first book, The Undiscovered Food Stories of Northern Portugal, is finished. Sonia, Ryan and I are a bit tired, but we’re extremely thrilled that we have finally reached the end of a journey that took us deep into the...
Private Porto

Wine

Port Wine Tour with Ryan Opaz

Eager to taste a wide range of spectacular Port wine with a Knight of the Port Wine Brotherhood? Are you...

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Private Porto

Food

Porto Walking Food Tour

This delicious food tour is more than a culinary experience, it’s a love letter to Porto highlighting the city’s history, architecture and...

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Private Portugal

Food,Wine

Portugal Luxury Harvest Tour 2018

Catavino's Harvest Tour showcases the world renowned wine regions of Central and Northern Portugal with us as your guides!...

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Tradition Meets Modernity: New Ideas for Old Tapas (Part II: Tortilla Española)

written by Rick Fisher | 18th August 2010

In Part I (Gazpacho), we began our journey in the heat of the south of Spain but now head to one of the country’s northern-most regions, Bilbao (as rumor/tradition has it) to modify another of Spain’s great signature dishes – tortilla española. Known by a few names – tortilla española, tortilla a la española, and tortilla de patatas –...

Bacalhau: The Staple of Portuguese Cuisine

written by Andrea Smith | 27th April 2009

Bacalhau is Portuguese for dry, salted cod, and referred to as Bacalao in Spain or Bacala in Italy. Today we take a look at it from a Portuguese perspective. Historically, Bacalhau was the staple for these three predominately Catholic countries during Lent, when meat was considered a forbidden food. And although the recipes have diversified and evolved, it can...
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