Honest verdict on Caldo Verde — good but not exceptional

Caldo Verde here was solidly made — bright with olive oil and garlic without anything to complain about. chouriço 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 Lisbon tasca restaurant atmosphere was pleasant enough. Sagres beer was available and a good suggestion. For a reliable version of Caldo Verde this works. For an exceptional one, I'd keep looking. Three stars.