The small country of Portugal serves up so many choices, it’s well worth its own trip. From Algarve’s great beaches and fabulous golf courses (named best golf destination in the world for several years) to culinary treats like the delectable pastel da Belem or the port wine to sweeten one’s spirit, Portugal delivers big experiences in a small package. (See more below

In general, it boasts a temperate climate all year round with long hot summers, warm spring and autumn months and relatively mild winters, although temperatures and climatic conditions are conditioned by these regional disparities. Portugal's southerly latitude accounts for its Mediterranean climate. The best time to visit Portugal is in spring (March-May), when the country is in bloom and waking after the winter. You could also go in fall (between September and October) when the sun is still shining, the weather is warm, and many of the crowds have dispersed. In the off-season (roughly November–March), expect shorter hours, more lunchtime breaks at sights, and fewer activities — with the big exceptions of Christmas festivities and Entrudo (carnival), which is especially raucous in Lisbon and a few towns in the Algarve.

There's a very strong food culture in Portugal. Surrounded by the Atlantic on one side and the Mediterranean Sea on the other, fresh seafood is certainly part and parcel of Portuguese cuisine. Sardinhas assadas are a staple: sardines are roasted whole on an open-fire grill. Peixe Grelhado is grilled fish. Amêijoas à Bolhão Pato are clams. Arroz de tamboril is a dish of white fish in a tomato stew with garlic, laurel and rice. Açorda de Marisco is a seafood bread stew and Cataplana de Marisco is a seafood stew with )onions, garlic, tomatoes, white wine, clams, prawns and chorizo. Polvo à lagareiro is boiled and roasted octopus with garlic and olive oil. The national fish dish would be Bacalhau, salted, dried cod fish, and there's said to be some 1,000 different recipes for this dish. Beyond seafood there's Caldo Verde, a kale soup with potatoes, garlic and sausage. Cozido à Portuguesa is the rustic meat stew. What you can't miss out on is the Pastéis de Belem. or pastéis de nata, the custard tarts Portugal is famous for.

Lisbon: What the Tourist Should See (F. Pessoa), Journey to Portugal: In Pursuit of Portugal's History and Culture and Baltasar and Blimunda (J. Saramago), Conquerors: How Portugal Forged the First Global Empire (R. Crowley), The High Mountains of Portugal (Y.Martel), The Last Kabbalist of Lisbon (R. Zimler), The Book of Disquiet (F. Pessoa), The City and the Mountains (A Cidade e as Serras) (E. de Queirós), The Piano Cemetery (J. Peixoto).