What to eat in Furnas

Tony’s Restaurant has been a Furnas culinary institution since 1984, internationally recognized as one of the best restaurants serving Furnas stew in São Miguel, Azores.

Furnas stew is a dish slow-cooked for 6-7 hours in pots buried in the ground where natural volcanic fumaroles are located, harnessing the local geothermal heat. The alchemical process used to cook the stew leaves the meat—chicken, pork, beef, chorizo, and black pudding—flavorful and tender. Each piece can be shredded with a fork, drizzled with a little of the extra broth provided separately, and mixed with the vegetables cooked alongside the meat (cabbage, cabbage, potatoes, and carrots).

Tony’s is located on Largo do Teatro, in the heart of Furnas, right next to the Church of Our Lady of Joy in downtown Furnas.

You can enjoy hearty stew, octopus, cod, or Tony’s steaks in a popular setting. The restaurant offers two distinct areas: the lively ground floor with a traditional Azorean bar, and the second-floor terrace overlooking the church square, providing a more tranquil atmosphere.

Authentic Artisan Cheese Created by Young Entrepreneur Paula Rego

Queijaria Furnense is a gastronomic treasure in Furnas, founded by young entrepreneur Paula Rego, known for producing the revolutionary Queijaria do Vale—a unique artisanal cheese that uses the sour mineral waters of the Furnas Valley as its secret ingredient. Queijaria Furnense is a gastronomic treasure in the Furnas region of the Azores, known for producing high-quality cheeses that reflect the island’s rich dairy tradition.

The Secret Ingredient: Volcanic Mineral Waters

Genuine Queijaria do Vale is made by hand with milk from the farm itself, where the cows coexist with the verdant Azorean nature in the “Vale da Lagoa Seca” (Dry Lagoon Valley). The cheese is unique for its brine, which is made with carbonated spring water from Furnas, also known as Sour Water. There are several dozen mineral waters in the Furnas Valley, but only one was selected for its unique mineral composition.

A Complete Gastronomic Experience, Unique Varieties and Flavors

Queijo do Vale comes in five varieties (semi-cured, buttery, with oregano, thyme, and garlic) and is available in 250-gram, 500-gram, and one-kilogram sizes. Each variety, bathed in volcanic mineral waters, develops unique flavors and distinct properties.

Queijaria Furnense offers more than just artisanal cheeses. Its menus feature divine, succulent, and super-tender meat. Guests also have the opportunity to sample the magnificent chocolate-cheese bonbons. Queijo do Vale comes in five varieties (semi-cured, buttery, with oregano, thyme, and garlic) and is available in 250-gram, 500-gram, and one-kilogram sizes. Each variety, bathed in volcanic mineral waters, develops unique flavors and distinct properties.

The first and oldest establishment dedicated to bolos lêvedos in Furnas, Rosa Quental is a must-visit for anyone exploring the volcanic valley. This small café and bakery produces the famous bolos lêvedos—small Azorean breads similar to tigellas—and excellent pastéis de nata. The experience of tasting a warm bolo lêvedo, fresh out of the oven, with melted garlic butter is truly unforgettable.

The shop offers different sizes and fillings to take away, and the atmosphere is cozy despite the small space. Visitors consistently praise the quality of the artisanal burgers made with bolos lêvedos, which make for a hearty meal. Many families make this spot a daily stop during their stay in Furnas, both for breakfast and afternoon snacks.