No description of the Azores could be complete without mention of the food.
To start with there are very few pests, so practically speaking everything is organic. A lot of pride is placed on quality, rather than profit-driven quantity. Even imported produce was vastly better than what is typically available in the US.
Seafood is amazing, given that you are sitting on a postage stamp in the ocean. And the cheeses are outstanding.
Complementary continental breakfast at our inn.Cheese –three local varieties on this plate– and fruit was my go-to breakfast.Crispy mackerel with the “lowly” boiled potato. Azorean boiled potato is a thing of legend. It looks disappointing, but the soil, the soul, and the love that grows them results in a gastronomic delight.No comment needed…Pressed grilled tuna, and the amazing Azorean boiled potato.Traditional fish soupLimpets Local pork with red wine souce.Pork and clams.Some of my delicious souvenirs. Next time it’ll be twice as much.On the flight home we upgraded to Azores Air’s Comfort Class, which included so much room we were practically lost, a surprisingly delicious meal, and for biozers (which we are not) bottomless glasses of wine.
Home on the Roam 
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