Nata do Postigo
Hot, every two hours.
We make one thing: pastéis de nata. Puff pastry rolled by hand every morning, custard cooked the same day, and an oven at 300 degrees. Nothing else in the case.
Next batch every two hours
Hot, every two hours.
We make one thing: pastéis de nata. Puff pastry rolled by hand every morning, custard cooked the same day, and an oven at 300 degrees. Nothing else in the case.
Next batch every two hours
The pastry is rolled by hand, folded and turned in the morning, and rests before it goes into the tins. The custard is eggs, sugar, milk and a stick of cinnamon, and nothing else. The oven runs at 300 degrees, which is what gives you the scorched top and a base that still cracks.
Eaten standing up, still burning.
No cakes, no sandwiches, no lunches. One case, one recipe and a queue that moves. Anyone wanting something else will find it on the street below.
Out every two hours, until they are gone.
On busy days the five o’clock batch goes before closing. Closed Sunday.
One case, and that is all.
two steps from the Bica funicular
Boxes of up to 60 with a day’s notice. We do not deliver.
