Finding the best Bifanas in the city — a personal search

I spent three months trying every version of Bifanas I could find locally. The variation in quality is extraordinary. The best version handled piri piri with genuine knowledge and the bright with olive oil and garlic result was noticeably superior.

pastéis de nata originated in Belém monastery in the 18th century. The winning restaurant had the right a Lisbon tasca restaurant feel — unpretentious and focused on the food. ginjinha cherry liqueur was suggested correctly. Worth the search. When Bifanas is made properly it's a completely different experience.