Tiago P.
Google
Having visited D’Bacalhau with high hopes of enjoying traditional, hearty Portuguese bacalhau, the experience, unfortunately, fell far short of expectations. While the ambiance was pleasant and the service generally attentive, the kitchen failed to deliver on the most critical element: the codfish itself.
The primary issue plaguing both our appetizers and main courses was an overwhelming excess of salt. Dishes that should have been robust and flavorful—allowing the natural taste of the quality ingredients to shine—were instead aggressively seasoned to the point where the salt was the only discernible flavor. It was genuinely difficult to finish the plate without constantly reaching for water.
Furthermore, the very star of the meal, the bacalhau (codfish), was conspicuously sparse. For a restaurant specializing in this iconic ingredient, the portions of actual fish were meager, often buried beneath potatoes and sauces. It felt like we were paying a premium for a dish centered around a core component that was disappointingly absent. The texture of the little cod we did find was adequate, but its flavor was completely masked by the seasoning.
Hoping for a saving grace, we moved onto the desserts, but they, too, were underwhelming. While visually appealing, they lacked complexity and vibrancy, providing a flat end to an already unbalanced meal.
In summary, D’Bacalhau missed the mark. If you are seeking an authentic bacalhau experience defined by rich flavors and balanced seasoning, I would recommend looking elsewhere. The cooking requires a significant adjustment to achieve the depth and quality that Portuguese cuisine is famous for.