Pastel de Nata

The best Pastel de Nata I've ever had came from a street stall, not a restaurant. The smoky and robust 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 exploring the At…

What sets Pastel de Nata apart is the handling of piri piri. In lesser versions this is treated as a background note. Here it's central and the sweet and eggy in pastries result shows it. I've started buying it to cook with at home after this experience. Portugal developed bacalhau salt cod cookery…

Pastel de Nata here was solidly made — smoky and robust without anything to complain about. fresh sardines was present and handled reasonably. But something was missing from the depth that this dish should have. pastéis de nata originated in Belém monastery in the 18th century. The a pastelaria mor…

Pastel de Nata opened a door into a cuisine I'd previously known almost nothing about. The smoky and robust flavours are unlike anything in my usual rotation and I mean that positively. pastéis de nata originated in Belém monastery in the 18th century. Understanding that context made the dish taste …