Honest verdict on Bacalhau — good but not exceptional

Bacalhau here was solidly made — bright with olive oil and garlic without anything to complain about. egg yolks was present and handled reasonably. But something was missing from the depth that this dish should have.

pastéis de nata originated in Belém monastery in the 18th century. The a tascas lunch counter atmosphere was pleasant enough. Sagres beer was available and a good suggestion. For a reliable version of Bacalhau this works. For an exceptional one, I'd keep looking. Three stars.