The village of Velas, situated on the south coast of the Island of São Jorge, presents itself as a central and welcoming point in this piece of Azorean land. Characterized by its marina and picturesque center, Velas invites discovery of its authenticity and local life.
The traditional houses and winding streets of the village reveal a tranquil and inviting atmosphere. From here, the gaze reaches the vastness of the Atlantic and, on days with good visibility, the silhouettes of the neighboring islands of Pico and Faial emerge on the horizon, offering landscapes of rare beauty.
The municipality of Velas is also an access point to some of São Jorge's notable fajãs, these unique geological formations that so characterize the island. Its green fields, sculpted by nature and the human hand, bear witness to agricultural richness and the inhabitants' intrinsic relationship with the land.
Exploring Velas is feeling the pulse of a community that preserves its traditions and the charm of a volcanic island, where nature and culture intertwine harmoniously.
Authentic flavors that tell the story of our land
São Jorge Cheese is an emblematic product of the island, with Protected Designation of Origin (PDO). It is a hard or semi-hard cured cheese, made with raw cow's milk, which acquires an intense and slightly spicy flavour as it ages. Its production is intrinsically linked to the island's cheesemaking tradition and the quality of its pastures. It is often consumed in slices, as an appetizer, or incorporated into various culinary preparations.
This is a traditional Azorean dish, particularly popular on the island of São Jorge. It consists of a robust stew, prepared with pork liver, chorizo, bacon, and sometimes other meats, slowly cooked in an aromatic sauce based on wine and spices. It is a dish with a strong and comforting flavour, reflecting rural cuisine and the appreciation of all pork products in the local diet.
Taking advantage of the Atlantic's abundance, fish stew is a common dish in coastal towns like Velas. It is a type of stew or soup that combines different types of fresh fish (such as conger eel, wreckfish or blackspot seabream) with potatoes, onion, garlic, tomato, and peppers, seasoned with aromatic herbs. The result is a succulent and flavourful dish that highlights the freshness of the marine ingredients.
Although associated with Holy Spirit festivities, these soups are a central element of Azorean gastronomy, representing sharing and generosity. They consist of a rich broth, often based on beef and chicken, bread, and mint, served with the cooked meat. They symbolize communion and are a comfort dish, prepared with dedication in homes and brotherhoods, reflecting the strong connection to faith and community.
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