There has been a new restaurant on the island of Pico since spring. It’s located in Lajes and is called Bioma. It was born from the dream of two young chefs, Rafael Ávila Melo and Franco Pinilla, who left their international careers to dedicate themselves to a project in their own name.
According to a press release issued last week, “the concept of this restaurant seeks to bring to the table the essence of Azorean traditions, presented in a contemporary way. The menu consists of gastronomic proposals made with local and seasonal ingredients, from the garden and the sea, always with a focus on sustainability and respect for nature”.
The note explains who the protagonists of the space are. “Rafael Ávila Melo, from Pico, and Franco Pinilla, from Argentina, met in 2019 during a gastronomic event. They immediately formed a strong bond and, over time, crossed paths at various events in the area, where they shared their ambitions and life goals. After a while, and after a few adventures, they decided they wanted to change their lives and build a project from scratch together. Franco visited Rafael in Pico in 2022, and at that time they decided that it would be the perfect place to make this dream come true. At the beginning of 2023, Franco left Buenos Aires, Argentina, to start life anew on the Azorean island. From that moment on, the pair of young chefs began to think about the outlines of the project, getting to know Pico’s gastronomy in depth and carrying out intensive research on the subject. They cultivated an organic vegetable garden and began underwater fishing to observe and catch fish, shellfish and seaweed from the region, in order to get to know the island’s re-courses better and do some gastronomic experiments. Subsequently, they found the ideal space to set up this dream, to which they took all the research and knowledge they had acquired, and Bioma opened officially last May. The gastronomic proposals of the picoense restaurant, surrounded by the natural beauty of the island, are the work of Rafael and Franco, who want to provide customers with a contemporary experience of haute cuisine, focused on the essence of the Azores”.
Chef Rafael Ávila Melo says: “ All of the dishes we present here at Bioma tell a story based on our Azorean heritage. The main aim is to enhance local produce and add value to the gastronomic heritage of the Azores. We want to offer a fusion of fresh ingredients from the region, prepared using haute cuisine techniques combined with traditional knowledge.

Our commitment is to celebrate the culture of the Azores, for which I have a great passion, always with respect for sustainability and an eye for innovation. We want to focus on sharing and close contact with customers and locals, which is gratifying.”
For his part, Chef Franco Pinilla also quoted and assured us: “Bioma is our home. Goals are achieved through hard work, and this project represents that. We had it in our heads that we would be able to reach this level, and after a year and a half, we really have, and with this, we also want to inspire other people. We’ve been around the world, but it was in Pico that we wanted to materialize our dream. More than just a restaurant, Bioma is a place where customers can enjoy a unique gastronomic experience.
Our kitchen uses the freshest seasonal produce daily, grown in Pico’s volcanic soils and rich in nutrients. Azorean gastronomy, linked to culture and tradition, deserves to be honored. With this in mind, our fantastic team works daily to offer the best possible experience to those visiting us.”
The note states, “Bioma offers three different menus, with products that always vary according to the season, some of them prepared by the chefs themselves, namely fish and sea spinach, and others from various local producers who supply Bioma with the freshest ingredients.”

The first menu, ‘Mesa Açoriana’ (Azorean Table), comprises five courses and costs 50 euros per person or 75 euros per person with Azorean wine pairing (three glasses). “Raízes Açorianas” (Azorean Roots) is the second menu available at Bioma, which presents a journey of nine moments, where each dish tells a story inspired by the local gastronomic heritage. It costs 90 or 145 euros per person with an Azorean wine pairing (five glasses). Also available is the “Chef’s Table” menu, an exclusive meal that will be prepared and presented at Bioma’s kitchen counter, with personalized service from the chefs, who will share details about the products, techniques, and inspiration behind each creation. This 12-course tasting menu is available for a maximum of four people per day and costs 155 euros per person (without drinks) or 255 euros per person (with wine pairing and typical drinks from the Azores).
Those responsible for the restaurant also say, “Bioma is available for private events, such as birthday celebrations, weddings, or group and company meetings, with special menus prepared for these dates. It also has a boutique with selected products the chefs make so that customers can take a bit of the restaurant experience home with them. The store sells cured and vacuum-smoked fish, preserves, and fresh products made on the same day, among other things. It also has a special selection of drinks from local producers, including liqueurs and local wines. Like the restaurant, this small store is also committed to presenting the seal of quality and sustainability on all its gastronomic products in an authentic celebration of Azorean flavors”.
In a note published on Instagram, chef Rafael Ávila Melo says that “since the beginning of the project, meat has always been a topic of discussion and research. “We wanted answers to questions such as: What is the best meat in the Azores? How can we guarantee quality, certified meat on Pico Island? Why is accredited meat exported?


In this search, we met Mr. António, a local meat producer from the Ramo Grande breed, certified with Protected Designation of Origin (PDO). We shared our vision of using only local meat, so a unique partnership was born. Mr. António challenged us: “I can’t sell just a few parts of the animal; who will buy the rest?”
Our answer was simple – we buy the whole animal, and at Bioma, we sustainably make the most of it and learn in the process.
However, it wasn’t easy. When we tried to slaughter our first Ramo Grande cattle at the Pico Island slaughterhouse, we discovered that no PDO-certified Ramo Grande had ever been butchered on the island. But with perseverance, many calls, and the collaboration of IAMA and the slaughterhouse, we obtained the certificate that allowed us to slaughter and cut up the animal locally.
Today, Bioma is the first restaurant on Pico Island and the second in the Azores to serve this extraordinary meat, which has history, tradition, and, of course, the taste of real meat.
With this partnership, Bioma reinforces its commitment to valuing the local product and defending sustainable practices, making Ramo Grande meat a central part of our menu,” reads the note published on this social network.

Nélia Câmara is a journalist for Atlântico Expresso newspaper-Natalino Viveiros, director.


Translated to English as a community outreach program from the Portuguese Beyond Borders Institute (PBBI) and the Modern and Classical Languages and Literatures Department (MCLL) as part of Bruma Publication and ADMA (Azores-Diaspora Media Alliance) at California State University, Fresno, PBBI thanks Luso Financial for sponsoring NOVIDADES.