Cultural discovery through Caldo Verde

Caldo Verde opened a door into a cuisine I'd previously known almost nothing about. The bright with olive oil and garlic flavours are unlike anything in my usual rotation and I mean that positively. pastéis de nata originated in Belém monastery in the 18th century. Understanding that context made the dish taste different — richer with meaning.

I learned that chouriço is central to this cuisine's character, not just a seasoning. The a coastal seafood restaurant setting was authentic and helpful for understanding what I was eating. Vinho Verde completed the picture. A genuinely educational meal.