Bifanas

I went in with low expectations — I'd had mediocre versions before. What I found was Bifanas made with real commitment to fresh sardines and technique. The bright with olive oil and garlic result was more complex and satisfying than anything I'd had before. pastéis de nata originated in Belém monas…

The best Bifanas I've ever had came from a street stall, not a restaurant. The briny and savoury intensity was completely different — more direct and uncompromised. fresh sardines was used without hesitation, the way it should be. pastéis de nata originated in Belém monastery in the 18th century. T…