Ponta Delgada has a good range of restaurants for a city its size. Seafood dominates — the Azores sit above exceptionally deep, clean water, and the fish is fresh and excellent. Locally caught limpets (lapas), grilled with butter and garlic, are the classic starter. The island's volcanic soil produces fine beef, and cozido das Furnas — a stew slow-cooked in geothermal heat underground — is the dish São Miguel is most famous for, though it's made at Furnas rather than in the city itself.