There are several hiking trails in the region, including one in the town of Pardieiros with a 3.5 km circular route.

Fraga da Pena is a geological accident crossed by Barroca de Degraínhos, giving rise to a series of successive waterfalls. On its banks there are some old specimens of oak (Quercus róbur) and chestnut (Castanea sativa), as well as strawberry trees (Arbutus unedo), thrushes (Daphne gnidium) and adernums (Phillyrea latifólia). In terms of fauna, you'll find wild boar (Sus scrofa), Great Horned Owl (Strix aluco), Goshawk (Accipiter gentilis), Long-tailed Salamander (Chioglossa lusitânica) and Water Lizard (Lacerta schreiberi).

Along this route, you'll have the chance to appreciate the landscape and enjoy a pleasant day out in nature. The trail ends in the village of Pardieiros.

Near the village of Pardieiros you can also visit another point of interest, the Margaraça Forest.

This forest is characterized by the presence of Mediterranean elements, such as the strawberry tree (Arbutus unedo), the puffin (Viburnum tinus) and the laurel (Laurus nobilis). Its flora is very interesting, with the largest number of azereiro (Prunus lusitânica) specimens in its entire distribution area being found here, and the Mata da Margaraça population being the largest in existence today.

Pardieiros is a mountain village, just above Benfeita, between Fraga da Pena and Mata da Margaraça. It is therefore the only village in the Serra do Açor protected landscape area.

This forest is one of the most remarkable deciduous forests in Portugal. It develops on a slope facing N-NO and at altitudes of between 600 and 850 meters. Oak trees, chestnut trees, cherry trees, elm trees, holly trees, ash trees, holm oaks, laurel trees and others are some of the species that make up its tree layer. The shrub layer includes the puffin, strawberry tree, hazel, aderno and gilbardeira. The Solomon's seal, the Martagon lily, the Veronica micrantha, as well as some species of orchid, are rarities that can be found in this wood

The most famous dishes include: chanfana, carne fresca, cozido à moda dos Pardieiros, arroz de fressura, torresmos de banha, torresmos de carne, bucho de porco recheado. But the most emblematic was the pork loin, the ribs and the salted and soaked suã, fried in olive oil and lard and kept in glazed clay pots to help in an emergency when, unexpectedly, some friends showed up at the house. They would go to the pan, bring some loin or suã steaks, cut them into slices and pass them through the frying pan. A few eggs were added and the friends enjoyed this snack. Today, pork doesn't taste as good as it used to because of the difference in diet and the time it takes to fatten up.

There are still some specialties from the village, such as corn balls, festive soup, "broa da panela", "migas de broa", "tibornada", "salada rabaça" with beans and "tortulhos", either natural or with eggs.

The sweets include tigelada, arroz doce, carolo doce, tapioca, sopa de leite, filhós de batata, filhós de chila, pão-de-ló and coscoréis