Honest verdict on Arroz de Pato — good but not exceptional

Arroz de Pato here was solidly made — smoky and robust without anything to complain about. fresh sardines was present and handled reasonably. But something was missing from the depth that this dish should have.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The a coastal seafood restaurant atmosphere was pleasant enough. ginjinha cherry liqueur was available and a good suggestion. For a reliable version of Arroz de Pato this works. For an exceptional one, I'd keep looking. Three stars.