The cuisine of Terceira Island is rich and varied, with influences from traditional Portuguese cuisine and a foundation in local and fresh ingredients. Terceira's culinary tradition incorporates elements from both land and sea. 

Fresh fish, fish broth, stewed octopus, and various seafood such as grilled limpets and barnacles are highly desired by those who visit this small paradise in the middle of the Atlantic.

Meat is equally important, featuring dishes like "alcatra" (a beef stew) and fried or boiled sausage and blood sausage, often served with yams.

The cheeses of the Azores, including those produced on Terceira Island, are highly esteemed not only locally but also in many parts of the world, representing a significant aspect of the culinary culture of the Azores.

Locally produced wines, with a particular highlight on Terceira Island's "verdelho," are beginning to gain recognition in the local gastronomy as well.

The cuisine of Terceira Island is characterized by the use of high-quality local ingredients that significantly contribute to the unique taste of traditional island food. Its cooking methods have been shaped by influences from other cultures, adding to the diversity and culinary richness of the island, all while preserving its identity and uniqueness through culinary traditions passed down from generation to generation, gracing the tables of locals and visitors alike.