Unique Foods We Tried (and Loved) in the Azores

One of the best parts of traveling is diving into the local food scene — and the Azores did not disappoint. From fresh seafood to traditional pastries, we happily sampled our way through Terceira and São Miguel islands, discovering flavours that were both familiar and new to us. Here are some highlights of the unique foods and memorable meals we enjoyed during our trip.

Alcatra

At Tasca Das Tias in Terceira, we enjoyed some of the best calamari we’ve ever had — tender, perfectly seasoned, and a great prelude to the main event: the traditional Alcatra. This traditional slow-cooked beef dish is served with both rice and fries, and the portion was generous; it easily fed the three of us. It was flavourful and hearty but leaned a little on the salty side (and that’s saying something coming from North Americans who are usually no strangers to sodium ).

Local Ice Cream & Desserts

Near Angra Marina, Loja do Gelado, is a shop fully dedicated to Quinta dos Açores ice cream. What a treat this was! Many of the flavours are inspired by traditional pastries from different islands like the famous Dona Amélia from Terceira. So many unique choices, it was hard to pick just one! It was the perfect place to cool off by the marina and taste something both local and sweet.

One standout dessert was Bolo de Bolacha (biscuit cake), which we had in the caldera town of Sete Cidades during our Jeep Tour. This is a traditional Portuguese dessert is made with Maria biscuits, coffee, and buttercream, it was simple but unforgettable. (So unforgettable that I even tried making it at home — though my first attempt was a bit of a flop. I’ll definitely be trying again!)

Lapas (Grilled Limpets)

In Ponta Delgada, A Tasca is one of those cozy, lively spots everyone seems to recommend— and for good reason. We went a few times, and one evening decided to be adventurous and ordered Lapas (grilled limpets).. The description on the menu was vague, and even after a quick Google search at the table, we weren’t entirely sure what to expect. They turned out to be a bit chewy but tasty and surprisingly not too much different from other shellfish.

Morcela (Blood Sausage)

At a family-run restaurant, we were served what was simply introduced as “sausage.” Only mid-meal did we realize Morcela was blood sausage. Let’s just say that had we known upfront, it might not have been our first choice! Still, trying local specialties (even unexpectedly) is all part of the experience. It’s one of those classic Azorean dishes that locals are very proud of.

Island Cheeses

We also made a stop at a local grocery store where we picked up warm, freshly baked bread and an assortment of island cheeses. Two of our favourites were the Castelnhos and Ilha Graciosa— both creamy, flavourful, and perfect with bread or wine. We should’ve brought some home with us! Unfortunately, we did not get to sample one from each island. We only wish we’d brought some home!

Portuguese Fish Stew (Caldeirada)

At O Museu, a quiet and unassuming family-run restaurant in Terceira, , we tried a steaming bowl of Caldeirada, a classic Portuguese seafood stew. It was rich, flavourful, and hearty—perfect after a day of exploring and true Azorean comfort food. Like the alcatra, it was a little saltier than we expected but it was tasty and satisfying.

Drinks & Sweet Treats

No trip is complete without indulging in pastries, and the Azores are full of pastelarias and cafés that make it hard to walk by without popping in. A popular spot is O Forno. From pastéis de nata (or Portugese tarts as they are commonly known) and Dona Amélia cakes to sugared donuts and savoury fried bites, bakery stops became a daily ritual for us.

And let’s not forget the drinks: Kima, the local maracujá (passionfruit) soda, quickly became our go-to refreshment. Sweet, tangy, and so refreshing, it’s the kind of drink you’ll crave long after you’ve left.

And how about that port? Portugal is famous for producing some of the finest in the world. You really can’t leave without trying a glass. We shared some after dinner one evening, paired with pastries we picked up on our walk back to the hotel—a perfect little nightcap.

Tip: In Portugal, Port is traditionally served as a digestif after meals, so it’s worth saving it for the end of your evening to enjoy it the local way.

Bacalhau & Specialties From the Grill

At the Marina Grill in Terceira, we had a fantastic Bacalhau dish (the beloved Portuguese cod) which was fresh and flavourful and prepared just right. The grilled squid was bigger than we have ever seen and beautifully cooked, and we couldn’t resist sharing a chuletón steak (know as a T-Bone steak in some countries) as well. Portugal is said to have some of the best steaks in the world, and this one did not disappoint. Tender, juicy, and well-seasoned.

Tip: In smaller restaurants, it’s worth asking if the seafood is fresh or frozen, especially for dishes like Bacalhau. If authenticity matters to you, a quick question can make all the difference.

More Unique Azorean Foods to Discover

As much as we ate (and trust me, we ate a lot), there are still plenty of Azorean specialties we didn’t get to try this time around. On our list for next time:

• Cozido das Furnas– a traditional stew slow-cooked underground by volcanic steam in São Miguel.
• Bolo Lêvedo– sweet, fluffy flatbreads often eaten with butter, jam, or cheese.
• Queijadas da Vila– sweet, custard-like pastries from Vila Franca do Campo.
• Octopus Stew (Polvo Guisado)– a comforting seafood dish that’s especially popular in Pico.
• Passionfruit Liqueur– a sweeter take on the maracujá flavour we loved in Kima, but in sippable form.

Practical Tips for Eating in the Azores

• Portion sizes are generous. Many dishes (like Alcatraor steaks) are big enough to share.
• Reservations help at popular restaurants – Restaurants like A Tasca in Ponta Delgada and Tasca das Tias in Terceira can fill up fast, especially during peak travel months. Book ahead if you have your heart set on a place.
• Menus Can Be Vague – Don’t be surprised if descriptions are short and sweet (“meat stew,” “sausage,” “seafood”). Don’t hesitate to ask questions (or be prepared to be surprised).
• Frozen vs. Fresh Dishes – Some restaurants serve frozen cod (Bacalhau) or seafood, while others will offer fresh, local catches. If authenticity matters to you, don’t be shy about asking.

The Azores are a food lover’s dream — rustic, authentic, and deeply connected to the islands’ traditions and landscapes. Between hearty stews, fresh seafood, and abundance of sweet treats, you’ll never go hungry here.

And the best part? We only scratched the surface. With nine islands in the archipelago — and only two under our belts so far — Terceira and São Miguel islands — we have seven more reasons to plan another girls’ getaway.