When Cidade's father António Rita Amaral (known locally as Sacadura) opened Ponta do Garajau in 2004, my father brought me there in promise of "the best cracas on the island." My family lives in the neighboring town of Povoação, and I've now eaten there every trip home since. Unique to the Azores, cracas are a local barnacle, not dissimilar from their popular European and South American counterparts known as percebes, or gooseneck barnacles. Attaching to rock, cracas build their conical shell up around them. To keep the flesh intact, fishermen actually cut and remove whole chunks of rock, containing many craca homes. At the restaurant, cooks steam large chunks of this rock in saltwater, then chill the lot down. Served cold to the table, you then pry the barnacle loose in a motion akin to disjointing a stubborn snail committed to its shell. Once freed, eating cracas requires almost no work. They're tender and succulent, like a combination of crabs and oysters, a texture softened by the Azorean seawater you slurp from the cup afterwards.