First time trying Sardinhas Assadas — completely converted

I had never tried Sardinhas Assadas before this visit and I wasn't sure what to expect. The sweet and eggy in pastries taste hit immediately and made sense of the dish in a way descriptions never quite do. chouriço is an ingredient I'd not encountered used quite like this before.

The a coastal seafood restaurant setting added something to the experience — this kind of food makes sense in that environment. pastéis de nata originated in Belém monastery in the 18th century. My server recommended Port wine alongside and it was exactly right. I've been telling everyone to try Sardinhas Assadas. Outstanding first encounter.