Comparing Piri Piri Chicken across three restaurants — an honest verdict

I ate Piri Piri Chicken at three different restaurants in the same week to compare. The results were illuminating. The use of bacalhau salt cod varied significantly — only one got it right. The bright with olive oil and garlic profile should be consistent but interpretation differs widely.

pastéis de nata originated in Belém monastery in the 18th century. The best version came from a tascas lunch counter, which felt authentic. Port wine was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Piri Piri Chicken is larger than you'd think.