Uma das principais atrações de São Miguel é o ananás. Na plantação de ananases A. Arruda pode observar o fruto nas grandiosas estufas, passear pela herdade e visitar a loja de produtos típicos. Para além do ananás, pode provar o licor de ananás e a compota de ananás.

Small pond with a very particular formation, seeming to be located in the crater of a volcano. Is surrounded by a pleasant green space, ample and quiet, ideal for sightseeing.

19TH century building, where is currently the official residence of the President of the Azores Regional. In the interior, highlighted by some furniture from the 18th and 19th centuries and for a collection of tiles from ancient temples on the island.

A space classed as a regional natural monument and a protected landscape. It has privileged views of the sea and of a pseudo-crater that was formed as a result of small vapour explosions due to the contact of the lava with the sea. There is a thermal complex and natural pools.

Fort built in the 16th century and changed and enlarged in the 19th century. It is the only military construction of San Miguel that lies in ruins.

A small lagoon surrounded by a forest park and a picnic area. At this place there is also a belvedere with lovely views of the Gruta do Inferno (Hell's Cave), a canyon along which flows a tributary of the main brook that flows to the Sete Cidades Lagoon.

A group of small lagoons, surrounded by dense woods and separated by a narrow stretch of land. A place of great beaty and tranquility.

One of the lagoons of the parish of the Sete Cidades (Seven Towns). In the past, one was not able to view the Santiago Lagoom because the close by lands were private property. Currently, the visitors are able to view this wonder of nature.

Integrado no Senhora da Rosa, Tradition & Nature Hotel, oferece uma deslumbrante vista para a ilha, seguindo um conceito de gastrobar, onde a inspiração é a cozinha do mundo, podendo encontrar opções como sushi e caril tailandês.

Integrado no Senhora da Rosa, Tradition & Nature Hotel, o Magma está a cargo do chef João Alves, e a ementa foca-se na sazonalidade e sustentabilidade. A carta muda de três em três meses de forma a acompanhar a produção regional e a máxima qualidade dos ingredientes, destacando-se o peixe e a carne açoriana.