This hotel was originally built as a royal resort Palace by Portugal’s King Carlos I. However, it has never functioned as a palace, but instead opened as a hotel in 1910, the year the first Portuguese republic was established. Closed from 2006 to 2009 for massive renovation, the Vidago Palace Hotel reopened in 2010 and is now a golf resort hotel with 70 guest rooms and suites.

The guest rooms and suites has been restored to exude the classic charm of a bygone era, yet infused with modern comfort and technology. Its 18-hole golf course, rebuilt from scratch to meet USGA specifications for greens and tees, is one of the best in Europe. Guests can also enjoy the tranquillity of the magnificent Centenary Park on which the hotel sits.

A new wing, designed by the renowned Portuguese architect, Alvaro Siza Vieira, housed a world-class spa with luxurious space for 20 treatment rooms and good visual connection to the luscious greenery outside the building. The spa benefits from natural mineral water of Vidago springs, said to be rich in alkaline that provides various health benefits.

What is most important to MICE organizers is the fact that Vidago Palace Hotel has a purpose-built, Congress Centre that houses an auditorium and meeting rooms of various sizes. The centre has all the modern technology and facilities required for conferences and meetings. The centre is located within the Centenary Park, separate from the hotel building.

For meals and gala dinners, the hotel offers various locations, including the grand ballroom, breakfast room, clubhouse, wine cellar, poolside and various garden spaces. The Grand Ballroom restaurant benefits from celebrity chef Rui Paula’s direction, using organic produces to reinterpret traditional cuisine of Northern Portugal. On the night of this review by MICEreview, the restaurant first served Octopus Carpacio with Mixed Greens and Parmesan as appetizer. The Octopus was so finely shaved into paper-thin slices, yet remained full-flavoured in taste. For the mains, we had Turbot with Celery Puree and Asparagus. The fish was fresh and cooked just right to retain the moist and springy texture, while the puree was very smooth with a light tinge of celery. Finally, the Custard Crepe with Fresh Fruit and Ice Cream was not too sweet nor heavy, just perfect.

The Vidago Palace Hotel is truly an all-in-one venue for any MICE group’s meeting, team-building, recreational and dining needs. For more information, please visit: http://www.vidagopalace.com/en/