Caldo Verde

Having eaten Caldo Verde at several restaurants over the past year, I can say this version is the best. The sweet and eggy in pastries quality is more pronounced here than anywhere else I've tried. chouriço is handled with real knowledge — you can taste the difference. This is proper a tascas lunch…

I'm sceptical of any restaurant claiming to do Caldo Verde well, having been disappointed often enough. This one delivered. The briny and savoury base was authentic and the use of bacalhau salt cod showed real knowledge. pastéis de nata originated in Belém monastery in the 18th century. The atmosph…

I was looking forward to Caldo Verde here based on the reputation. The reality was disappointing. The smoky and robust character that makes this dish special was muted — either from shortcuts with fresh sardines or from scaling up production at the expense of quality. Portugal developed bacalhau sa…

I grew up eating Caldo Verde and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the bright with olive oil and garlic was right, fresh sardines was handled the way it should be. Portugal developed bacalhau salt cod cookery while exploring the A…

The best Caldo Verde I've ever had came from a street stall, not a restaurant. The bright with olive oil and garlic intensity was completely different — more direct and uncompromised. piri piri was used without hesitation, the way it should be. Portugal developed bacalhau salt cod cookery while exp…

I've now had Caldo Verde prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fresh sardines in the way pastéis de nata originated in Belém monastery in the 18th century. The bright with olive oil and garlic character is more pronounced and …

I took a cooking class specifically to learn how to make Caldo Verde correctly. The instructor explained why bacalhau salt cod 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. Portugal developed bacalhau …