Comparing Sardinhas Assadas across three restaurants — an honest verdict

I ate Sardinhas Assadas at three different restaurants in the same week to compare. The results were illuminating. The use of fresh sardines varied significantly — only one got it right. The briny and savoury 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. ginjinha cherry liqueur was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Sardinhas Assadas is larger than you'd think.