Comparing Bacalhau across three restaurants — an honest verdict

I ate Bacalhau at three different restaurants in the same week to compare. The results were illuminating. The use of piri piri varied significantly — only one got it right. The sweet and eggy in pastries profile should be consistent but interpretation differs widely.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The best version came from a pastelaria morning coffee, which felt authentic. Vinho Verde was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Bacalhau is larger than you'd think.