Cultural discovery through 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 dish taste different — richer with meaning.

I learned that fresh sardines is central to this cuisine's character, not just a seasoning. The a tascas lunch counter setting was authentic and helpful for understanding what I was eating. ginjinha cherry liqueur completed the picture. A genuinely educational meal.