Best Caldo Verde I've had — and I've tried a few

Having eaten Caldo Verde at several restaurants over the past year, I can say this version is the best. The sweet and eggy in pastries quality is more pronounced here than anywhere else I've tried. chouriço is handled with real knowledge — you can taste the difference.

This is proper a tascas lunch counter cooking, not an adaptation for foreign tastes. Sagres beer was the obvious choice and the combination was perfect. pastéis de nata originated in Belém monastery in the 18th century. Would return for this dish alone.