Decent Sardinhas Assadas — nothing more, nothing less

Sardinhas Assadas at this place was fine. The sweet and eggy in pastries flavour was there but not distinguished. egg yolks was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The a Lisbon tasca restaurant setting was generic rather than immersive. ginjinha cherry liqueur was offered but not explained. If you're in the area and want Sardinhas Assadas it'll do. If you're going out of your way, look elsewhere.