1.0Explore Terceirahttps://www.exploreterceiraisland.com/en/rich600338<blockquote class="wp-embedded-content" data-secret="JpFwLmBBvF"><a href="https://www.exploreterceiraisland.com/en/diretorio/local/54524/">Oficina da Esquina</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.exploreterceiraisland.com/en/diretorio/local/54524/embed/#?secret=JpFwLmBBvF" width="600" height="338" title="“Oficina da Esquina” — Explore Terceira" data-secret="JpFwLmBBvF" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.exploreterceiraisland.com/wp-includes/js/wp-embed.min.js </script> At the Oficina da Esquina restaurant, the flavor and tradition of Vítor Sobral’s cuisine flew to the Azores to be explorers. Focusing on the sustainability of the dishes presented, the Chef daily chooses local products and Azorean suppliers. The ingredients are in season and the fish is fresh. This is a restaurant where you can […]