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More than a restaurant, a new concept

This is a place of encounters and synergies. In the land of fire, we combine the products of the land with the sea, cooked in the wood oven, in the Josper or in the boilers. From the meat that comes from the local producers, to the fish from the market and to the greener greens.

At À TERRA Furnas we are passionate about the flavors of the Azores - genuine and rustic, cooked traditionally or in a more current way - and we want to share them, in every dish we make, with all those who visit us.

Visit our lobby market to buy some of the products and utensils used in the restaurant or other local delicacies.


João Fevereiro is currently the Chef of À TERRA at Furnas Boutique Hotel, where he began as a sous chef in 2015. Before moving to São Miguel, his experience in the kitchen made him pass through Grupo Pestana Hotels, COP 3 restaurant and Gambrinus restaurant, where he had the opportunity to learn contemporary Portuguese cuisine with some of the most renowned national chefs.

Menu À TERRA | Groups menus | Coffee breaks

Cozido À TERRA

In the land of the stew, the Furnas Boutique Hotel wants, once again, to differentiate itself.
For that reason we created the À TERRA Stew, a stew made at the boilers at temperatures that sometimes reach 90 degrees and that celebrates the culinary traditions of the main land and the various islands of the Azores archipelago and their most special products – such as yams and sweet potatoes, the traditional sausage of Santa Maria island, the beef breast and the vegetables that come to us directly from Bio Kairos.
Tasting our stew is a journey through the history of Portuguese stew flavors, from the north to the south and the islands.

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