The Alcatra
of Terceira

The Alcatra from Terceira island is the World at the table!

Coffee
on Terceira Island

With a strong, pleasant, and very fruity aroma, with little caffeine.
The soil and climatic characteristics of the Azores and the volcanic soils
of the region are "decisive factors
for the production of a unique coffee."

Verdelho wine
from Biscoitos

Biscoitos vineyards protected area

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Gastronomy and Wine

If food is one of the reasons that drives you to travel, then you are in the right place. On Terceira Island, life is synonymous with celebration, and celebration is synonymous with food and drink!The gastronomy and wines of this region are the golden key to a complete vacation, where nature, history, and unforgettable flavors blend seamlessly!

Stop wondering ...

A Terceira Alcatra is the World at your Table!

The journey begins with the bowl and the age-old knowledge of earthenware vessels from the eastern Mediterranean, from which it retains the Arabic sound of its name.

On Terceira Island, it consolidated its specific form, being the obligatory container for making this dish, religiously eaten by all those who celebrate, especially between Easter and Trinity Sundays, the Christian cult, of medieval European origin, to the Divine Holy Spirit.

Between being cooked and roasted, rump has become, in the middle of the Atlantic, a meeting place for flavors, where the meat is surrounded by European laurel, black pepper and cloves from India and allspice from Jamaica.

All of this is involved – in the bowl and in the glass – by a verdelho wine that has been grown on the islands since the Discoveries, by the sea and also worked for its aftertaste.

The milk bread, neither sweet nor bitter, is just right to soak in the sauce and go with it!

Start living!

Cattle are raised on pasture, free and happy, resulting in succulent and flavorful meat. Meat dishes are diverse and can be found all over the island, ranging from traditional dishes like Alcatra, Torresmos, Morcela, Linguiça, and Coelho, to simpler options like Angus beef skewers or mouthwatering steak.

To satisfy your palate, the Dona Amélia cake is a must, where sugarcane honey and cinnamon harmonize with currants and citron. Legend has it that the cake’s name is linked to Queen D. Amélia’s visit to the island. “Alfenim,” another typical sweet of the region associated with the Festas do Espírito Santo, consists of a sugar paste transformed by the skilled hands of local women into works of art shaped like flowers, doves, chickens, swans, and rabbits, creating an enchanted world of sugar and fantasy. But there are many other options, such as Conde da Praia, Cornucópia, or Rice Pudding, to complement the dessert list.