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São Miguel Trip Planner

May 4, 2004 posted by David Leite  

Trip Planner
Sao Miguel, Portugal, Trip PlannerThe best way to get to the Azores, and the festa, is via SATA and Azores Express. From North American, you can depart from Boston, Providence, or Montreal for the short flight to Ponta Delgada, on the island of São Miguel. You can also take any major airline to Lisbon and transfer to SATA for the trip to the Azores. This planner is related to the article Feeding the Feast.

Hotels
Hotel do Colégio
Rua Carvalho Araujo 39
9500-040 Ponta Delgada
São Miguel

São Miguel Park Hotel
Rua Manuel Augusto Amaral
9500-222 Ponta Delgada
São Miguel

Hotel Marina Atlantico
Avenida Infante D. Henrique
9500-150 Ponta Delgada
São Miguel

Restaurants
Restaurante A Colmeia
Rua Carvalho Araujo, 39
9500-040 Ponta Delgada
São Miguel
Tele: 011 351 296 306 600
for modern Portugese cuisine

O Miroma
Rua Dr. Frederico Moniz Pereira, 15
Furnas, São Miguel
Tele: 011 351 296 584 422
for excellent cozidos — pots of pork, chicken, beef, sausage, kale, cabbage, carrots, and potatoes that have been cooked in volcanic fissures

Restaurante Lagoa do Fogo
Estrada da Lagoa do Fogo
Apartado 2, Ribera Grande
São Miguel
Tele: 011 351 296 472 701

Maria Da Gloria L.M. Moniz
Rua Victor Manuel Rodrigues, 16
Furnas, São Miguel
for bolos levedos — superb, slightly sweet bread, similar in shaoe to an English muffin

Açores Marisqueira
Rua Eng. José Cordeiro, 20
9500-311 Ponta Delgada
São Miguel
Tele: 011 351 296 385 093
offers a wide variety of seafood

Alcides
Rua Hintze Ribeiro 67 a 71
9500-049 Ponta Delgada
São Miguel
Tele: 011 351 296 282 677
for great steaks

Tour Guide
Amazing Tours
Ricardo Amorim is a friendly, knowledgeable guide who can tailor a tour to your needs.

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About David Leite
David Leite is the publisher and editor-in-chief of Leite's Culinaria. He has received three James Beard Awards for his writing as well as for Leite's Culinaria. His work has appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, epicurious.com, and Ridgefield Magazine, where he was the food editor for three years.


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