TN Restaurant Unveils New Summer Menu Celebrating the Flavors of the Azores
InstitutionalTN Restaurant at Terra Nostra Garden Hotel has unveiled its new summer menu, crafted by Chef Nuno Gonçalves. The seasonal selection celebrates the very best of the Azores' land and sea—from vegetables harvested in the Parque Terra Nostra gardens to freshly caught local fish—offering a contemporary take on European cuisine deeply rooted in the region.
The restaurant's farm-to-table philosophy remains at the heart of the menu. Microgreens, aromatic herbs, and vegetables from the hotel's gardens are paired with iconic Azorean ingredients, including Azorean pineapple, São Miguel and São Jorge, Furnas honey, and pimenta da terra (red pepper paste from the islands). The island's volcanic heritage also continues to inspire signature dishes such as the traditional Cozido das Furnas, slow-cooked in Furnas's natural geothermal heat.
Highlights from the new menu include Scallop Carpaccio with Azores Pineapple Ceviche, Red Snapper Raviolo with Azorean Fish Soup, and Pan-Seared Barracuda with Limpet Risotto, as well as desserts featuring Furnas honey, passion fruit, and Azorean pineapple.
With this new menu, TN Restaurant reaffirms its commitment to locally sourced ingredients and to a refined, sustainable approach to gastronomy.
Discover the new menu HERE.
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