I’ve not had the privilege of visiting the Azores, but I’ve flown over them a few times. They are beautiful.
Beira Mar, a family-owned restaurant in the Azores island of Terceira, has been a favorite dinning destination for four decades. It is always busy so, if you don’t have a reservation, you’ll probably have to wait for a table.
The service is orchestrated by a small troupe of waiters who move with elegance and speak with eloquence about fish and seafood. We could not tell whether they had trained as ballet dancers or as marine biologists.
Our meal started with “cracas,” a local type of seafood that has a delicate crab-like meat and a wonderful salty juice. We then sampled some orange delicacies called lapas that were briny and full of flavor.
Next, we had some amazing boca negra (black mouth), a fish that in continental Portugal we call cantaril. We also tried some wonderful species that were new to us: cantaro, bicudas, and lírio. They were all incredibly fresh and arrived at the table…
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