Malagueta

When hiring a restaurant to cater an event or choosing where to spend money on a special meal, the difference between competent and careless becomes obvious quickly. Good Portuguese food—the kind Malagueta specialises in—demands technique: proper stock foundations, understanding how to balance spice and acidity, knowing when a dish needs time versus immediate execution. You can taste whether someone understands their ingredient—whether the bacalau has been properly rehydrated and cooked, whether the sauce has depth or just salt. A kitchen that knows Portuguese cuisine respects the regional variations, sources properly, and doesn't oversimplify. In Johannesburg, where restaurant quality ranges wildly, experience in a specific cuisine—where the team has genuinely done the work—matters far more than whatever marketing promises you. That knowledge shows in every plate.