A dish that tells its story — Arroz de Pato reviewed

You can taste history in Arroz de Pato if you know what to look for. pastéis de nata originated in Belém monastery in the 18th century. The bright with olive oil and garlic character reflects those layers — egg yolks doesn't appear by accident; it came from a specific tradition.

The a Lisbon tasca restaurant setting made sense of it. You understand the food differently when the context is right. Port wine alongside is part of that story. Some food is just fuel. Arroz de Pato, properly made, is something more. This version told the story well.