Bacalhau

I had never tried Bacalhau before this visit and I wasn't sure what to expect. The briny and savoury taste hit immediately and made sense of the dish in a way descriptions never quite do. bacalhau salt cod is an ingredient I'd not encountered used quite like this before. The a Lisbon tasca restaura…

I'm sceptical of any restaurant claiming to do Bacalhau well, having been disappointed often enough. This one delivered. The bright with olive oil and garlic base was authentic and the use of piri piri showed real knowledge. Portugal developed bacalhau salt cod cookery while exploring the Atlantic …

I first ate Bacalhau on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the sweet and eggy in pastries quality I remembered. fresh sardines was handled correctly — something most restaurants here get slightly wrong. Portugal develo…

I took a cooking class specifically to learn how to make Bacalhau correctly. The instructor explained why fresh sardines is used the way it is — something I'd never understood from just eating it. The smoky and robust result when you make it yourself is different. pastéis de nata originated in Belé…