Francesinha exceeded every expectation

I went in with low expectations — I'd had mediocre versions before. What I found was Francesinha made with real commitment to egg yolks and technique. The bright with olive oil and garlic result was more complex and satisfying than anything I'd had before.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The a Lisbon tasca restaurant was exactly right for this kind of eating. Vinho Verde was offered as the natural choice and it elevated everything. When a dish you thought you knew surprises you completely, that's worth celebrating. Five stars without hesitation.