Finding the best Piri Piri Chicken in the city — a personal search

I spent three months trying every version of Piri Piri Chicken I could find locally. The variation in quality is extraordinary. The best version handled fresh sardines with genuine knowledge and the sweet and eggy in pastries result was noticeably superior.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The winning restaurant had the right a Lisbon tasca restaurant feel — unpretentious and focused on the food. ginjinha cherry liqueur was suggested correctly. Worth the search. When Piri Piri Chicken is made properly it's a completely different experience.