Ep 4. Azores

Anthony Bourdain No Reservations season 6 episode 4 takes us on a journey to the Azores, a volcanic archipelago in the middle of the Atlantic Ocean. This episode finds Bourdain exploring the rich culture and cuisine of the Portuguese islands, which have been shaped by centuries of isolation and resourcefulness.

From the moment Bourdain lands on São Miguel, the largest island in the Azores, he is struck by the rugged beauty of the landscape. He marvels at the natural hot springs, geysers, and crater lakes that dot the island, as well as the lush forests and rugged coastline. But Bourdain is not content to simply soak in the scenery - he is eager to learn about the people and the food that make the Azores such a unique destination.

One of the first people Bourdain meets is Chef Luis Simões, who introduces him to the Azorean specialty of cozido, a stew made with a variety of meats and vegetables cooked using the natural geothermal heat of the island. Bourdain is impressed by the ingenuity of this cooking method, and the rich flavors of the dish. He also learns about the Azorean tradition of chamarritas, folk dances performed to lively music played on traditional stringed instruments.

Bourdain continues his exploration of the Azores by visiting some of the other islands in the archipelago, including Terceira, Faial, and Pico. On Faial, he meets with marine biologist Filipe Porteiro to go diving with dolphins, a thrilling experience that Bourdain describes as a highlight of the trip. On Pico, he visits a vineyard that produces a unique varietal of wine grown in volcanic soils.

Throughout his travels, Bourdain makes a point of meeting with local residents to learn about their lives and traditions. He visits a traditional dairy farm on Terceira, where he milks cows and tastes fresh cheese; he watches Azorean women weave baskets from local pine needles; and he visits a folk museum to see examples of the intricate embroidery, paintings, and crafts that have been passed down over generations.

Of course, no episode of Anthony Bourdain No Reservations would be complete without plenty of food. Bourdain samples local specialties like seafood stew, octopus rice, and limpets, a type of sea snail cooked on hot coals. He also meets with Chef Tiago Sabarigo to learn about the Azorean love of fava beans, which are a staple of the local cuisine and are used in a range of dishes, from soups to stews to dips.

Throughout the episode, Bourdain reflects on what sets the Azores apart from other destinations he has visited. He is struck by the warmth and hospitality of the Azorean people, as well as their deep connections to the land and to each other. He marvels at the way in which the Azoreans have adapted to their isolated environment, using their ingenuity to develop unique food, music, and traditions.

As always, Bourdain brings his signature wit and irreverence to the show, poking fun at himself as well as the customs and practices he encounters. But he also demonstrates a deep respect for the cultures he visits, and a genuine interest in learning about their histories and traditions. By the end of the episode, we feel as though we too have been transported to this beautiful and fascinating corner of the world.