Finding the best Bacalhau in the city — a personal search

I spent three months trying every version of Bacalhau I could find locally. The variation in quality is extraordinary. The best version handled chouriço with genuine knowledge and the bright with olive oil and garlic 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. Port wine was suggested correctly. Worth the search. When Bacalhau is made properly it's a completely different experience.