Best Francesinha I've had — and I've tried a few

Having eaten Francesinha at several restaurants over the past year, I can say this version is the best. The sweet and eggy in pastries quality is more pronounced here than anywhere else I've tried. fresh sardines is handled with real knowledge — you can taste the difference.

This is proper a pastelaria morning coffee cooking, not an adaptation for foreign tastes. ginjinha cherry liqueur was the obvious choice and the combination was perfect. Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. Would return for this dish alone.