# One thousand and one camellias
In this season, the stunning Camellia Collection at Terra Nostra Garden bursts into vibrant bloom, adorning the lush landscape of this magnificent botanical garden with a rich array of colors for over 200 years.Some are more exuberant, others more discreet. Small white buttons are hidden between the foliage or abundant, wide and wavy, carmine, yellow, or even striped flowers. "A person can spend a whole day and always see different flowers," says Agricultural Engineer Carina Costa, one of those responsible for the botanical wonders of Terra Nostra Garden, a lush 12.5-hectare garden, part of the Bensaude Hotels Collection. During the 1990s, her father, head gardener Fernando, embarked on developing and expanding the Camellia Collection, which has now become the Garden's main attraction during its blooming months. Today, it is the most extensive collection of plants in the Garden.
"He knew it was a plant that would adapt well to our conditions, and then realized that the camellia world was so great, there was so much diversity that he began to fall in love," states Carina. Amidst the Garden's lush expanse, thousands of camellias grace the landscape, showcasing over 800 distinct varieties - "my father wants to reach a thousand," she says - an excellent excuse for a long stroll to observe all their characteristics: the shape of the leaves, the color of the petals, the perfume… "This is the oldest camellia in the Garden. It's 110 years old," says the engineer, pointing to a plant with a robust trunk. Carina inherited the passion for botany from her father and guides us enthusiastically through the Garden, offering insights into rare plants and generously sharing her expertise.
"The history of the camellia in the Azores relates to tea, which comes from Camellia sinensis. In the early nineteenth century, the Azores, mainly São Miguel Islands, produced many citruses, and camellias emerged initially to form hedges that protected the citrus from strong winds. They were not seen as ornamental plants,” he explains. Tea gained strength when there was a decline in citrus production, and more camellias varieties began to reach the island.
"Camellias originally came from Asia, and the purer species, before being crossed by man, have simple flowers, smaller flowers,” says Carina, confessing that those are the most discreet, her favorite because they are less common. "Then the gardeners began cultivating them to find better formats, better perfumes, and then this camellia boom we see today.”
The engineer continues, "About 220 pure species, of which only three or four are ornamental, are the source of hundreds of new species. They are the queens in winter and are in full bloom between February and March, but we have camellias here year-round.”
The hotel has 86 elegant and spacious rooms, divided into two wings: the Art Deco, built in the 1930s, maintains the charm of the times, and the Garden wing, added in the 1990s, where you can find the spa and the indoor swimming pool.
The vibrant, verdant tapestry of the Botanical Garden forms a serene backdrop within the glass-enclosed treatment rooms, crafting an idyllic setting for indulging in a rejuvenating facial treatment. Lasting just over an hour, this pampering experience features luxurious IGNAE products, an esteemed Azorean cosmetics brand harnessing camellia oils sourced from Terra Nostra Garden. Unwind as this blissful journey unfolds, encompassing facial cleansing, gentle exfoliation, a soothing lymphatic massage, a detoxifying mask infused with spirulina from Graciosa Island, and concluding with deep skin hydration.
More locations on the island where you can go for hot bathing:
# Caldeira Velha
The Natural Monument of Caldeira Velha, in Ribeira Grande, is part of the volcanic fire complex and one of the most sought-after places on the island for hot baths. It is a set of four tanks, framed in a lush green scenario on a forest slope of Serra da Água de Pau, with thermal water at an average temperature of 34ºC/93º F. A beautiful waterfall is in the larger pool at the bottom of the park. The space was recently refurbished with a new zone of baths, changing rooms, and lockers.# Ponta da Ferraria
In the island's far West, the preserved expanse of Ponta da Ferraria unveils a captivating natural spectacle. This "fajã lávica," a unique coastal enclave formed by volcanic activity, extends seaward, promising an extraordinary encounter. Immerse yourself in a saltwater inlet, where submarine volcanic phenomena warm the sea to a soothing 30ºC/76ºF (temperature varies with tides), offering an invigorating bath. Adjacent to this marvel, a thermal complex finds its place amidst towering cliffs and the boundless expanse of the ocean.# Famous Cozido stew and other flavors
At the Terra Nostra Garden Hotel Restaurant, local and regional ingredients are artfully blended with a contemporary touch.A trip to Furnas wouldn't be complete without savoring the renowned volcano-cooked stew. Still, our hotel takes the experience further by offering an interactive activity: the chance to create your own cozido. Join Sub-Chef Valter Vieira on a shopping expedition to the local fruit stand and butcher shop, where you'll gather all the essential ingredients for this iconic dish. Back in the kitchen, under Valter's guidance, you'll prepare the meat and vegetables and arrange them meticulously in a large pot—each ingredient placed just right to ensure perfect cooking. Then, it's off to the Furnas hot springs for the magic to happen. While there, stroll around the picturesque lake and admire the splendid Gothic chapel of Our Lady of Victory, adorned with vibrant stained glass windows—a legacy of José do Canto, a prominent figure in the archipelago, who rests there.
The captivating ritual of placing and later extracting the pots from the ground is a spectacle that draws a crowd, gathering spectators around the openings where this cherished dish slowly simmers for seven to eight hours, infused with the power of volcanic steam. "We bury the pots at 5 a.m., ensuring the boiled stew is perfected for lunch," explains Valter. This delightful dish graces our restaurant's luminous dining room daily, basking in the radiant ambiance with garden views. Guests are welcome to savor it as many times as they wish. And for those seeking alternatives, non-meat eaters can partake in the volcanic feast through a vegetarian or cod stew option.
The menu also features delights celebrating local and regional products, such as the forkbeard, cream of taro root, and Azorean sirloin steaks. If you try one of our tasting menus, you might be surprised by a fried octopus with a pineapple and port wine reduction, a salty jack fish with celery, tangerine, and Galician lemon, or a regional steak with Azorean pepper sauce, mashed beans, and carved São Miguel cheese. You can try out The Gardener Bar & Terrace for lighter meals and signature cocktails.