Star level

The day starts with a coffee by the pool.

and the first whale sighting of the day.

According to Wetter.com, the clouds are supposed to break up at 1:05 PM today, revealing Mount Pico in all its splendor and grandeur. We definitely don't want to miss this, so after a hearty breakfast of scrambled eggs (there are still 15 eggs in the fridge for tomorrow) and researching the best photo spot, we're off.

Rain isn't forecast – yet it's raining. And instead of clearing clouds, Pico is shrouded in thick fog, and the road along with it.

Schaahatz prefers to analyze the fog before his mind's eye, and I hope that there aren't a few cows wandering around on the road again.

After the disappointment with the cloud-covered mountain, we, or rather I, since Schaahatz is still stuck in intensive analysis, decide to take a look at the vineyards of Pico.

From Madalena, we drive east on the ER1 and in Santa Luzia turn left into the bushes, down Rua do Vinhos to the coast. We drive along vineyards – can you call them that – they're actually rectangular plots of land bordering the bizarre lava fields left behind by the 1718 eruption.

Facts:

Vineyards have been cultivated at the foot of the Pico volcano since the 15th century. The wine-growing region originally stretched for 40 km along the coast and up to 3 km inland. Near the sea, the vines are protected from salty winds blowing in from the sea by numerous rectangular or semicircular retaining walls made of dark lava rock.

A local bottle of wine starts at around €10 and can easily cost €30-60. So it's meant for enjoyment, not for getting drunk.

After a delicious coffee, we decide to begin our journey home and end this uneventful day with a delicious meal at the Bioma restaurant, right next to our house.

Bioma is managed by Rafael Ávila Melo, who comes from the island of Pico, and Franco Pinilla, who comes from Patagonia, Argentina.

Both have worked in restaurants that are among the 50 best in the world and have realized their dream here.

Facts:

Bioma is more than just a restaurant. It's a place to enjoy gastronomic experiences rooted in Azorean heritage. Here, fresh local produce blends seamlessly with sophisticated culinary techniques and traditional expertise. Here, the flavors and culture of the Azores are celebrated, with a commitment to tradition, innovation, and sustainability.

It was a true taste sensation.

The brioche rolls we're having for breakfast tomorrow are made according to Rafael's grandmother's recipe and taste delicious fresh. Freezing them leads to a significant loss of quality.

Today we tried to analyze the "star scum" (as Melzer likes to call such food) like Melzer does in Kitchen Impossible - but we failed miserably.

But everything was absolutely delicious.

Incidentally, we saw the two bulls walking past our terrace yesterday, the ones that might end up on our plates today.

At a

Let's wind down the day – we still have to pack.