Best Sardinhas Assadas I've had — and I've tried a few

Having eaten Sardinhas Assadas at several restaurants over the past year, I can say this version is the best. The smoky and robust quality is more pronounced here than anywhere else I've tried. fresh sardines is handled with real knowledge — you can taste the difference.

This is proper a coastal seafood restaurant cooking, not an adaptation for foreign tastes. ginjinha cherry liqueur 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.