Arroz de Pato exceeded every expectation

I went in with low expectations — I'd had mediocre versions before. What I found was Arroz de Pato made with real commitment to fresh sardines and technique. The briny and savoury result was more complex and satisfying than anything I'd had before.

pastéis de nata originated in Belém monastery in the 18th century. The a coastal seafood restaurant was exactly right for this kind of eating. ginjinha cherry liqueur was offered as the natural choice and it elevated everything. When a dish you thought you knew surprises you completely, that's worth celebrating. Five stars without hesitation.