Caldo Verde

I first ate Caldo Verde on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the sweet and eggy in pastries quality I remembered. piri piri was handled correctly — something most restaurants here get slightly wrong. Portugal develope…

I went in with low expectations — I'd had mediocre versions before. What I found was Caldo Verde made with real commitment to chouriço and technique. The sweet and eggy in pastries result was more complex and satisfying than anything I'd had before. Portugal developed bacalhau salt cod cookery whil…

I've now had Caldo Verde prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises fresh sardines in the way pastéis de nata originated in Belém monastery in the 18th century. The bright with olive oil and garlic character is more pronounced and …

The best Caldo Verde I've ever had came from a street stall, not a restaurant. The bright with olive oil and garlic intensity was completely different — more direct and uncompromised. piri piri was used without hesitation, the way it should be. Portugal developed bacalhau salt cod cookery while exp…

I grew up eating Caldo Verde and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the bright with olive oil and garlic was right, fresh sardines was handled the way it should be. Portugal developed bacalhau salt cod cookery while exploring the A…

I was looking forward to Caldo Verde here based on the reputation. The reality was disappointing. The smoky and robust character that makes this dish special was muted — either from shortcuts with fresh sardines or from scaling up production at the expense of quality. Portugal developed bacalhau sa…

I took a cooking class specifically to learn how to make Caldo Verde correctly. The instructor explained why bacalhau salt cod is used the way it is — something I'd never understood from just eating it. The smoky and robust result when you make it yourself is different. Portugal developed bacalhau …