Finding the best Arroz de Pato in the city — a personal search

I spent three months trying every version of Arroz de Pato I could find locally. The variation in quality is extraordinary. The best version handled bacalhau salt cod with genuine knowledge and the smoky and robust result was noticeably superior.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The winning restaurant had the right a tascas lunch counter feel — unpretentious and focused on the food. ginjinha cherry liqueur was suggested correctly. Worth the search. When Arroz de Pato is made properly it's a completely different experience.