Comparing Bifanas across three restaurants — an honest verdict

I ate Bifanas at three different restaurants in the same week to compare. The results were illuminating. The use of piri piri varied significantly — only one got it right. The briny and savoury profile should be consistent but interpretation differs widely.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The best version came from a tascas lunch counter, which felt authentic. ginjinha cherry liqueur was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Bifanas is larger than you'd think.