Sofia Cruz

"Here, we tried cozido from Furnas. A delicious portion for two could have been enough for half a dozen people."

David Samuel Santos

"I've heard that it might taste like sulfur too much, but I liked it. I really liked it."

Laura Cody

"We still enjoyed the Cozido which, having been cooked in the ground for five hours, was well done and juicy."

Jenna Scatena

"It’s a rich, meaty stew cooked for up to six hours underground by heat from volcanic vents. Try it at Restaurante Tony’s."

Skyscanner

"Head to Tony's for hearty portions of cozido (stew) slow-cooked in the heat that naturally occurs underground here."

Kerry Christiani

"Here, cozido, a rich meat and vegetable stew, is slow-cooked a metre deep for seven hours in the soil's geothermal heat; try it at Tony's Restaurant."

Ygor Cardoso

"The meat was quite tender, because of the slow cooking. We all liked it."

Viagens e Passeios

"Cozido was great, the restaurant is worth the praise. It didn't taste like sulfur, and it was very delicious."

Maria Fernandes

"Everything was delicious and it is really proven that cozido from Furnas has a different taste and appeal, and it doesn't even come close to the ones we make at home."