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Typical food and wines from the Azores(and where to taste them in Lisbon)

Located in the North Atlantic, the Azores form a distinct part of Portugal's rich culture and geography, including nine islands: São Miguel, Terceira, Faial, Pico, São Jorge, Graciosa, Flores, Corvo, and Santa Maria.


The gastronomy and wine culture of the Azores are distinguished by the unique features of its islands, influenced by the fertile volcanic soil, the surrounding waters, and a climate that allows for a wide variety of produce to flourish. São Miguel is renowned for its dairy products and pineapples, while Pico is famous for its exceptional wines, exemplifying how each island contributes its own flavors to the archipelago's gastronomic profile. This diversity offers a collection of tastes that are exclusive to the Azores, providing a contrast to the culinary landscape of the other Portuguese archipelago in the Atlantic, Madeira, which has been explored in a separate article  (See here!)


The Azores: culture, cuisine and wines


Scattered across the Atlantic, the Azores archipelago is a breathtaking world of volcanic landscapes, green pastures, and deep blue seas. Its isolation has fostered a strong sense of community and a deep connection to nature, which is reflected in its culinary traditions.


It was during the 15th century that Portuguese navigators reached the islands, officially claiming them for Portugal around the 1430s, that is, shortly after Madeira. This era marked the beginning of the Azores' journey from uncharted territories to becoming a vital outpost in the Age of Discovery, serving as a waypoint for explorers, missionaries, and traders navigating the waters between Europe, Africa, and the Americas.


The colonization of the Azores brought settlers from various regions of Portugal and beyond (particularly Flemish people), all contributing their knowledge and traditions to these remote islands. The settlers faced the challenge of making a life on islands shaped by volcanic activity, with rich but difficult-to-till soil and a fairly mild yet unpredictable climate. They cultivated wheat, vines, and dye plants like woad, and engaged in fishing and whaling, laying the foundation for the Azorean economy and its cuisine.


The geographical isolation of the Azores, combined with the settlers' diverse origins, gave rise to a unique culinary culture that is a mirror of its people's adaptability and the islands' natural resources. The vast ocean provided a rich source of fish and seafood, while the fertile volcanic soil supported a variety of fruits, vegetables, and spices. Cattle introduced to the islands thrived, leading to a dairy industry that produces some of Portugal's finest cheeses. Today, Azorean cuisine is a celebration of simplicity and flavor, making use of the fresh, high-quality ingredients available locally.


The wine culture in the Azores is characterized by its unique grape varieties and growing conditions. The volcanic soil imparts a distinctive terroir, producing wines that are gaining recognition for their quality and uniqueness. In recent years, the revival of traditional vineyards, especially on Pico Island, a UNESCO World Heritage site, has started a new era for Azorean wines and we believe much is still going to be talked about in years to come!



The best traditional dishes from the Azores


The Azorean diet is heavily influenced by the sea, the land, and the cattle that graze on the islands. This translates into some typical dishes which you shouldn’t miss when you travel to the Azores but that, thankfully, can for the most part also be found in Lisbon itself:


Cozido das Furnas | boiled meats meal from Furnas


Originating from the volcanic soils of Furnas on São Miguel Island, cozido das Furnas is an Azorean adaptation of the traditional Portuguese stew, similar in its diverse mix of meats, sausages, and vegetables to cozido à Portuguesa and cozido Madeirense. What sets this Azorean version apart is its extraordinary cooking technique, utilizing the natural geothermal heat from volcanic springs to slow-cook the ingredients underground. This method infuses the dish with a unique flavor profile, blending the earthy nuances of the volcanic environment with the hearty essence of the stew. And, honestly speaking, it makes for a fun tourist attraction, as you can even participate in burying your meal to be enjoyed a few hours later, after having explored the stunning beauty of the Furnas valley.


Besides harnessing volcanic heat for cooking, another distinct feature of cozido das Furnas is the inclusion of local Azorean cured meats (enchidos), which contribute a distinctive taste not found in its mainland or Madeiran counterparts. These meats, combined with the geothermal cooking process, offer a culinary experience which can’t simply be replicated anywhere else in Portugal. This is traditional cooking as Azorean as it gets! No wonder cozido das Furnas has become such a symbol of Azorean gastronomy. To enjoy cozido das Furnas, you naturally have to travel to this part of São Miguel Island. However, some Azorean restaurants in Lisbon serve cozido which has been regularly cooked on the stovetop, just like cozido à Portuguesa is, but featuring the wonderful array of cured meats from the islands, which do taste differently than in the mainland. So we believe this is still an experience worth seeking!



Sopas de Espírito Santo | Holy Ghost soup


Sopas do Espírito Santo are a central element of the Azores' culinary and cultural landscape, particularly emblematic of the archipelago's religious festivals. This dish is traditionally prepared during the Holy Spirit festivals, which are widespread across the islands (and even celebrated by Azoreans abroad, namely in the USA), reflecting a tradition that blends faith, community, and food. The soup is a hearty concoction made from beef or pork, slowly cooked with a variety of local vegetables and spices, and served over slices of sweet, fermented bread known as massa sovada (see more below).


What makes sopas do Espírito Santo especially significant is its role in communal gatherings and celebrations. The preparation and serving of the soup are acts of communal bonding and generosity, as it is often made in large quantities and shared among families, friends, and even strangers, embodying the spirit of hospitality that characterizes the Azorean communities. The recipe varies slightly from island to island and even from village to village, yet all share the common thread of bringing people together in celebration of their shared heritage and traditions.



Cracas | barnacles


Cracas, a distinctive seafood delicacy in the Azores, spotlight the islands' direct connection to the surrounding Atlantic Ocean. Known for their hard, volcanic rock-like shells, cracas are barnacles that thrive on the rocky shores of the Azores, harvested by skilled gatherers who brave the ocean's waves. These are not to be mistaken with gooseneck barnacles, which are more widespread in mainland Portugal, and known in Portuguese as percebes. But just like goose barnacles, the culinary appeal of cracas lies in their fresh, oceanic flavor. Yet cracas do offer a taste experience that is as unique as the Azorean seascape from which they come.


To enjoy cracas, one must crack open their tough exterior to reveal the tender meat inside, typically steamed to preserve their natural brininess and served simply with a wedge of lemon to accentuate their flavor. Cracas are a must-try for seafood lovers and anyone looking to explore the authentic flavors of the Azores!



Lapas | limpets


Similarly to what happens in Madeira, in the Azores, lapas, or limpets, hold a special place on the dining table, showcasing the archipelago's intimate relationship with the ocean. Harvested from the islands' rocky shores, limpets are cooked simply, usually grilled with a hint of garlic, pepper, and a squeeze of lemon.


The practice of enjoying lapas reflects how Azorean folks care for a certain simplicity on the plate, and often cook in a way that enhances the ocean's gifts, but preserving their natural flavors. Lapas are a popular choice for both islanders and visitors and, while not always available, when they are, most people will order them as an appetizer before digging into their main meal.



Chicharros fritos | fried mackerel


Chicharros fritos, or fried mackerel, is a cherished dish within the Azorean culinary repertoire, and yet another example of typical food that showcases the archipelago's close relationship with its surrounding waters. These small, flavorful fish are a common catch around the Azores, appreciated for their juicy flesh and nutritional benefits. The cooking process is quite simple, with the mackerel lightly dusted in flour and fried to achieve a crisp exterior that complements its juicy flesh.


In the Azores, fried mackerel can be simply enjoyed with just fresh bread and a splash of lemon to enhance the flavors, or served with a variety of sides. Common accompaniments include boiled potatoes (batata cozida), usually seasoned with a drizzle of olive oil, and tomato rice (arroz de tomate), which is savory, slightly tangy, and a perfect complement to seafood.



Bife de atum com molho vilão e atum de cebolada | tuna steak with tangy sauce and tuna steak with sautéed onions


Tuna steak is a staple in the Azorean diet, similarly to what happens in the archipelago of Madeira. The preparation of bife de atum com molho vilão (common both in the Azores and Madeira) brings a tangy twist to this beloved fish. The steak is seared, preserving its moist interior and rich flavor. The particularity of this dish is the molho vilão, a zesty sauce (which literally translates as villain sauce) made with vinegar, olive oil, garlic, and chopped onions, providing a lively kick that enhances the tuna's natural flavors without overpowering them. This combination creates a harmonious balance of tastes, marrying the freshness of the sea with the vibrant character of Azorean cuisine.


For those preferring a milder accompaniment, atum de cebolada (pictured here) offers a delicious alternative. This version features the tuna steak topped with a generous portion of sautéed onions, resulting in a softer, sweeter complement to the fish. Atum de cebolada is a good option for those who enjoy the depth of flavor without the sharpness of vinegar, offering a different but equally traditional way to savor tuna in the Azores. 



Polvo guisado à moda dos Açores | Azores style octopus stew


Polvo guisado is a beloved dish across the Azores, and it consists of a comforting stew that features tender octopus with a rich blend of tomatoes, onions, garlic, and local spices, simmered slowly to allow the flavors to develop beautifully. The dish is a testament to the Azorean skill in seafood preparation, turning the octopus into a succulent centerpiece that absorbs the aromatic sauce's essence.


While polvo guisado maintains a consistent foundation across the Azores, there are variations from island to island. For instance, on São Miguel, the stew might be infused with a hint of wine, adding depth and richness, whereas in Terceira, a touch of paprika can offer a subtle smokiness. Some islands may incorporate local root vegetables, like sweet potatoes or taro, into the stew, enhancing the texture and nutritional value. These regional adaptations not only highlight the creativity of Azorean cooks but also the availability of local ingredients, making polvo guisado a diverse dish that reflects the culinary identity of each island within the archipelago. Regardless of the variation, Azorean octopus stew remains a comfort food staple, often served with boiled potatoes or crusty bread to soak up the savory sauce.



Alcatra | clay pot roast


Alcatra is a signature dish of the Azores, particularly from the island of Terceira. It's a slow-cooked beef pot roast that combines simplicity with deep flavors. The dish is traditionally prepared in a clay pot, which is seasoned over time with the essences of the meals it's cooked. Beef cuts are marinated with garlic, onions, bay leaves, allspice, and red wine, then layered in the pot and left to cook at low heat for several hours. This slow cooking process allows the meat to become exceptionally tender and the flavors to meld together into a rich, aromatic sauce.


While beef is the traditional choice, variations of alcatra may include pork or even fish, which is indeed rarer. What remains constant is the cooking method, which has become synonymous with the island of Terceira and, unfortunately, you won’t easily come across this dish elsewhere other than the Azores.


Alcatra is typically enjoyed with sweet Azorean bread (massa sovada), which complements the savory richness of the dish, and is ideal to soak up the meat’s juices. Being a low cooked meal, making alcatra is like a ritual which invites us all to slow down and savor the good things in life.



Favas guisadas | fava bean stew


Unlike the fava bean stews found on the Portuguese mainland, which often include a variety of sausages and cured meats (enchidos), the Azorean version of favas guisadas leans on a rich cebolada, which is a flavorful base made from onions. This foundation imbues the stew with a robust yet subtly sweet flavor, allowing the tender fava beans to shine as the star of the dish.


The stew might also incorporate meat broth to enhance its savory depth, which is an important consideration for those following vegetarian or vegan diets. Although the stew's vegetable-centric appearance might suggest it's plant-based, the inclusion of meat broth is common, so it's advisable to inquire about the ingredients if you adhere to specific dietary restrictions. Favas guisadas is a stew that makes very good use of the legume and, as hearty as it sounds, it is mostly consumed as an appetizer or even snack with beers (particularly in the island of Pico), rather than as a main meal.



Typical Azores food products you can try in Lisbon


Conservas | canned seafood


The practice of canning seafood began as a way to preserve the abundant catch brought in by the Azorean fleets, extending the shelf life of the precious resource the surrounding Atlantic waters provided. Over the years, this necessity evolved into a culinary art, with canned fish and seafood from the Azores gaining recognition for their quality and distinctive flavors.


Commonly canned species include tuna, mackerel, and sardines, reflecting the diversity of the Azorean seas. These are often preserved in a variety of mediums that enhance their natural flavors, such as high-quality olive oil, spicy sauces for those who favor a bit of heat, and a range of herbs that echo the islands' aromatic flora. The canning process not only captures the freshness of the seafood but also allows the flavors of the preserving mediums to infuse the fish, creating a product that is both convenient and delicious.


Among the most iconic brands that have contributed to the reputation of Azorean canned seafood are Santa Catarina and Bom Petisco. These brands, and others like them, offer a glimpse into the best of Azorean seafood, presenting it in a form that is accessible and easy to enjoy. While canned seafood from the Azores can be found in supermarkets across Portugal, for those seeking the finest selections, specialized stores are recommended. These shops often carry a wider range of products, including limited editions and specialty flavors that are not available elsewhere. At the bottom of this article, you'll find recommendations for stores where you can explore the rich world of Azorean canned seafood, ensuring you experience the true taste of the islands' maritime bounty.



Bolo lêvedo | Azorean buns


Bolo lêvedo is an iconic Azorean sweet bread, particularly associated with the island of São Miguel. This soft, slightly sweet bread is a beloved staple in Azorean cuisine and, thanks to its looks, taste and texture, it is often compared to an English muffin. Bolo lêvedo is made from a yeast-based dough that includes flour, sugar, eggs, and milk, creating a tender texture and a subtly sweet flavor. The bread's surface is gently browned, offering a slightly crisp exterior that contrasts beautifully with its soft interior.


Traditionally served at breakfast or as a snack, bolo lêvedo can be enjoyed plain, buttered, or as a base for sandwiches. Its unique flavor also makes it an excellent companion to both sweet and savory toppings, from jams and cheeses to cured meats. Unfortunately, you will rarely see bolo lêvedo alongside regular breads at bakeries in the mainland, so we recommend going to a specialized Azorean grocery store in Lisbon to try this symbol of Azorean baking.



Queijo São Jorge | cheese from the island of São Jorge


Arguably the most beloved cheese from the Azores, São Jorge cheese originates from the island by the same name in the Azores. Known for its intense flavor and firm, slightly crumbly texture, this cheese has been a cornerstone of Azorean dairy production for over 500 years. It is crafted exclusively from the raw milk of cows that graze on the island's rich, volcanic pastures, contributing to its distinctive, sharp taste that intensifies with age. Aging periods range from three months for a milder taste, to over 24 months for a cheese with a strong, spicy bite, showcasing a remarkable depth of flavor that cheese enthusiasts deeply appreciate.


In addition to its prominence on the cheeseboard, where it pairs wonderfully with a variety of wines, queijo São Jorge also shines in culinary applications. It can elevate the simplest of dishes with its robust character, whether melted into a sauce, grated over pasta, or simply sliced onto Azorean bread. When seeking out this DPO cheese, look for marks of authenticity and aging to ensure experiencing its full, nuanced flavor.



Queijo São Miguel | cheese from the island of São Miguel


Queijo São Miguel is a renowned Azorean cheese, hailing from the largest island in the archipelago, São Miguel. This cheese contributes significantly to the Azores' esteemed dairy production, recognized for its creamy yet firm texture and deep, complex flavors that range from mildly tangy to robustly sharp, depending on its aging.


Crafted from cow's milk, queijo São Miguel undergoes a careful aging process, typically between three to nine months (but it can go up to thirty six months - as pictured here), allowing it to develop its characteristically rich taste profile. The island's climate and the cows' grass-fed diet on São Miguel's nutrient-rich pastures impart a distinct quality to the milk, which, in turn, influences the cheese's flavor, making it a prized item among cheese lovers.


São Miguel cheese is versatile in its culinary uses, serving as an excellent addition to cheese platters, enhancing the flavors of sandwiches, or even being used in cooking, where it adds richness to dishes. Its robust flavor also pairs well with a variety of wines and craft beers, making it a favorite for tastings and gatherings.



Pimenta da terra | Azorean pepper paste


Pimenta da terra, also known as simply Azorean pepper, is a staple condiment in Azorean cuisine, appreciated for giving vibrant heat and depth of flavor to recipes. This small, fiery red pepper is cultivated across the Azores, thriving in the archipelago's temperate climate, which contributes to its potent spice and distinct taste.


Traditionally, pimenta da terra is used both fresh and dried, but it's particularly utilized in the form of a paste or sauce. The peppers are ground and mixed with a variety of local ingredients, such as garlic, salt, and sometimes vinegar or olive oil, creating a versatile condiment that complements a wide array of Azorean dishes. From seasoning meats and seafood to enhancing stews and soups, this pepper sauce is an essential element of the islands' culinary identity, adding both heat and a certain complexity to meals. Pimenta da terra also tastes wonderfully atop fresh cheese.



Massa sovada | Azores sweet bread


Massa sovada is an Azorean sweet bread that plays a central role in the region's celebrations and daily life. This delicately sweet, richly textured bread is a hallmark of Azorean baking, known for its soft, fluffy interior and subtly glazed crust. Traditionally associated with religious holidays, particularly Easter, massa sovada is imbued with the spirit of festivity and community that is characteristic of Azorean culture.


The bread's recipe includes flour, eggs, sugar, butter, and milk, with a hint of lemon zest to add a gentle aromatic flavor. The dough is carefully kneaded and allowed to rise, resulting in a bread that is both light and satisfying. Often, massa sovada is enjoyed plain, with a cup of coffee or tea. However, it can also be served as a side to traditional local dishes, or be savored with a slice of queijo São Jorge, creating a delightful contrast of sweet and salty.



Queijadas de Vila Franca do Campo do Morgado | pastries from Vila Franca do Campo


Queijadas de Vila Franca do Campo, particularly those from the renowned Morgado bakery, are a quintessential Azorean sweet treat, originating from the picturesque town of Vila Franca do Campo on São Miguel Island. Crafted from a centuries-old recipe, these queijadas are a delightful combination of tender pastry filled with a sweet, creamy mixture of eggs, milk, and sugar, subtly infused with lemon and cinnamon for an aromatic touch. Literally, queijada is Portuguese for cheesecake, but one should not think of a regular NY style cheesecake when eating queijadas in Portugal. While in the Azores, queijadas de Vila Franca do Campo from Morgado are a must-try treat!



Queijadas da Graciosa | pastries from Graciosa Island


Queijadas da Graciosa are a beloved pastry hailing from the serene island of Graciosa. They are for this island what queijadas de Vila Franca do Campo represent for São Miguel. These Azorean sweets feature a custard-like filling encased in a soft, thin pastry shell. Characterized by their sweet, creamy center made from eggs, milk, and sugar, queijadas from Graciosa distinguish themselves with the addition of a hint of cinnamon and lemon zest, offering a fragrant aroma that complements their sweetness. Queijadas da Graciosa are not just a local favorite but a sought-after delicacy by visitors and connoisseurs of Portuguese cuisine with a pronounced sweet tooth.



Queijadas Dona Amélia | pastries from Terceira island


In the island of Terceira, queijadas Dona Amélia are the most distinctive and historical sweet. These rich, dark treats have an interesting history, named after Queen Amélia of Portugal, who visited the Azores in the late 19th century. Combining the unique flavors of sugarcane honey, cinnamon, and citrus, often with a hint of local wine or spirit, these queijadas offer a taste that is deeply rooted in Azorean tradition and the island's culinary heritage. The texture and flavor of queijadas Dona Amélia set them apart from other Azorean pastries. The inclusion of cornmeal gives them a slightly dense yet tender crumb, while the spices and citrus create a complex flavor profile that is both warming and refreshing. 



Bolacha Mulata | Mulata biscuits


Bolacha Mulata are biscuits characterized by their rich cocoa base and a mild sweetness that sets them apart from your typical chocolate cookie. Folks who grew up in the Azores would tell you how they did so while dunking bolacha Mulata on glasses of grass fed local milk and, when Santa visits Azorean kids, these are the biscuits he snacks on in between rounds. If there is one biscuit that embodies nostalgia in the islands, this is definitely it!



Ananás dos Açores | Azorean pineapples


Grown exclusively in the Azores, particularly on São Miguel Island, these pineapples are nurtured in greenhouses, known locally as estufas, a practice that dates back to the 19th century. This unique method of cultivation, which involves a natural maturation process without the use of artificial heat, yields a fruit that is smaller, more aromatic, and sweeter than its tropical counterparts. The Azorean pineapple stands out for its intense flavor profile, boasting a perfect balance of sweetness and acidity that makes it ideal to eat on its own, as well as being used as part of other sweet and even savory recipes, such as candy, preserves, sauces, liqueurs, and more.



Gorreana and Porto Formoso teas


The Azores, with its rich, volcanic soil and temperate climate, holds the distinction of being the only region in Europe where tea is cultivated commercially. This unique aspect of Azorean agriculture is best exemplified by two historic tea estates: Gorreana and Porto Formoso, both located on the island of São Miguel. These estates have been producing exceptional teas since the 19th century, making them a significant part of the Azorean heritage and offering a unique insight into the islands' diverse agricultural practices. Gorreana, the oldest and perhaps most renowned of the two, has been continuously operating since 1883, offering a range of teas from black to green varieties. Porto Formoso, though smaller, has garnered acclaim for its meticulous production methods and the exquisite quality of its teas, contributing to the resurgence of tea culture in the Azores.


The teas from these estates are known to have smooth, aromatic profiles, with subtle differences attributed to the specific microclimates and soil conditions of their respective locations. Visitors to the estates can experience the entire tea production process, from leaf to cup, and enjoy the serene landscapes that have supported this delicate crop for generations. Thankfully, these teas are widely available in the mainland as well, in big supermarkets as well as specialized tea stores such as Companhia Portugueza do Chá (Rua do Poço dos Negros 105, Lisbon).



Goshawk Azores Gin 


Goshawk Azores is a premium gin crafted with a selection of Azorean herbs and fruits. The distillation process results in a gin that boasts a complex, yet balanced profile, with notes of fresh citrus, subtle spice, and a hint of floral undertones, which is wonderful to make cocktails with an Azorean signature twist. The brand’s name is inspired by a bird of prey that inhabits the Azores islands.



Kima Maracujá | passion fruit soft drink


Kima Maracujá is a passion fruit (maracujá) soft drink, which is a super popular beverage option in the archipelago. Kima has a perfect balance of sweetness and tartness, and it tastes wonderfully on its own, as well as a mixer for cocktails with tons of local character. This is a good example of refreshment which makes very good use of local fruits, to create a bright and zesty drink, which has become synonymous with the Azores, similarly to what happens to Brisa Maracujá in the islands of Madeira.



Pico wine and other volcanic wines from the Azores


The Azores, with their rich volcanic soil and unique microclimates, have cultivated a dynamic and diverse viticulture. Across these islands, vineyards thrive amidst the rugged landscapes, producing wines that are gaining recognition for their distinctive qualities and flavors. While several islands contribute to the Azores' wine repertoire, Pico island's wines stand out the most thanks to their unique terroir and even the enduring spirit of its winemakers.


Pico's vineyards, a UNESCO World Heritage site, are remarkable not only for their dramatic setting among basaltic rock formations but also for the exceptional wines they produce. The island's volcanic soil imparts a mineral-rich character to its wines, creating a profile that is both complex and compelling. Among the grape varieties cultivated, the white Verdelho grape is perhaps the most emblematic, historically linked to the island and producing crisp, aromatic wines that have become synonymous with Azorean wines. Arinto and Terrantez do Pico are other notable varieties, contributing to the diverse palette of flavors that Pico wines offer.


In recent years, Pico and the wider Azores have seen their wines gain national and international acclaim, winning awards and captivating the palates of wine enthusiasts around the world. Connoisseurs and casual drinkers can now enjoy the peculiarities of Azorean wines, broadly known for their acidity, minerality, and freshness, not only in the islands but also in the mainland. Next time you visit one of the best wine bars in Lisbon, order a glass of Pico wine and you’ll get to taste what we’re talking about!



Where to buy typical products from the Azores in Lisbon


Mercearia dos Açores ( Loja Açores)

The most comprehensive resource for all thing Azores F&B in Lisbon (pictured above)

📍Rua da Madalena 115, 1100-318 Lisbon


Mercado das Ilhas

In their own words they “bring the best of the Azores to you”

📍Rua Acácio de Paiva 13A, 1700-003 Lisbon


You will also find a good variety of the Azores most widespread products, particularly canned seafood, tea, cheeses, other types of dairy products, sweet and savory preserves, at common supermarkets and gourmet grocery stores. While these may also stock some Azorean wines, for a larger variety, we recommend heading to Garrafeira Nacional or Garrafeiras Agrovinhos (Rua Fradesso da Silveira 45). For the highest quality canned seafood, we would also recommend checking out specialized stores such as Loja das Conservas (Rua do Arsenal 130) and Conserveira de Lisboa (Rua dos Bacalhoeiros 34).



Best regional Azores restaurants in Lisbon:


Espaço Açores

Quite probably, the most popular Azorean restaurant in the capital 

📍Largo da Boa-Hora à Ajuda 19, 1300-098 Lisbon


BASÁLTICO Restaurant & Garden Terrace

An Azorean themed restaurant inside Hotel Açores Lisboa (pictured above)

📍 Campo de Ourique, 1350-012 Lisbon


Açores na Feira

Located in the historic area of Santa Clara, this is the perfect spot to go have lunch after exploring the nearby flea market

📍Campo de Santa Clara 140, 1100-474 Lisbon



We hope to have opened your appetite for all things Portuguese food, including our islands’ cuisine! If you’re keen to try to cook your very own typical meal from Portugal, you can count on us to share recipes and techniques, during our cooking experiences in Lisbon. Until you come visit us, please follow us on Instagram, where we keep sharing the best of Portugal’s flavors. #cookinglisbon 












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