Bacalhau

Bacalhau opened a door into a cuisine I'd previously known almost nothing about. The bright with olive oil and garlic flavours are unlike anything in my usual rotation and I mean that positively. pastéis de nata originated in Belém monastery in the 18th century. Understanding that context made the d…

Having eaten Bacalhau at several restaurants over the past year, I can say this version is the best. The briny and savoury 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 re…

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…

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…