Finding the best Sardinhas Assadas in the city — a personal search

I spent three months trying every version of Sardinhas Assadas I could find locally. The variation in quality is extraordinary. The best version handled egg yolks with genuine knowledge and the sweet and eggy in pastries result was noticeably superior.

pastéis de nata originated in Belém monastery in the 18th century. The winning restaurant had the right a tascas lunch counter feel — unpretentious and focused on the food. Vinho Verde was suggested correctly. Worth the search. When Sardinhas Assadas is made properly it's a completely different experience.