The basis of Azorean cuisine lies in fresh ingredients. The sea offers excellent fish and seafood, such as mackerel, tuna, octopus, and limpets. From the land comes high-quality meat, especially beef, known for its unique flavor thanks to free-range grazing. Azorean dairy products, such as the famous São Jorge Cheese, are also a true calling card of the region.
Among the most emblematic dishes is Alcatra da Terceira, beef slowly cooked in red wine and spices in a clay pot. During the Holy Spirit festivities, the traditional Sopa do Espírito Santo is prepared with meat, cabbage, and bread. On São Miguel Island, the world-renowned Cozido das Furnas stands out: a stew of meats, sausages, and vegetables, slowly cooked using volcanic heat.
From the sea, dishes like Octopus Stew Azores Style and Grilled Limpets are irresistible, often accompanied by cornbread. As for snacks, Torresmos de Vinha d’Alhos (marinated pork cracklings) are a must on many tables.
Azorean sweets are deeply influenced by convent traditions. Queijadas da Vila, Bolos Lêvedos from Furnas, and Massa Sovada—traditionally made for festive occasions—win over every palate. To accompany them, nothing is better than tea from the plantations of São Miguel—the only ones in Europe—or a typical passion fruit liqueur from the archipelago.
