The Bifanas I grew up eating — memory as a review

I grew up eating Bifanas and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the bright with olive oil and garlic was right, fresh sardines was handled the way it should be.

pastéis de nata originated in Belém monastery in the 18th century. Growing up it was always a tascas lunch counter, which shaped my reference point entirely. ginjinha cherry liqueur alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.