Best Arroz de Pato I've had — and I've tried a few

Having eaten Arroz de Pato at several restaurants over the past year, I can say this version is the best. The bright with olive oil and garlic 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 Lisbon tasca restaurant cooking, not an adaptation for foreign tastes. Vinho Verde was the obvious choice and the combination was perfect. pastéis de nata originated in Belém monastery in the 18th century. Would return for this dish alone.