The iconic pastel de nata spot. In the aftermath of the 1834 Portuguese Civil War, monks and nuns, in a bid to survive, peddled their hush-hush convent recipes. Among the coveted list was the pastel de nata from Lisbon's esteemed Jerónimos Monastery, snagged by the crafty Pastéis de Belém café. Throughout the 20th century, this pastry climbed the pop charts, hitting it big after Lisbon's recent tourism boom. No pastéis de nata tour would be complete without a wait outside this now-famous café.

Our most-important dive into the world of pastéis de nata. Manteigaria emerges as a top contender, presenting an unyielding focus on the singular, iconic treat – that’s all they do. Their pastel de nata boasts a flaky pastry crust that contrasts beautifully with its velvety custard center – each bite a play of textures and tastes. Locals and tourists alike are fans of its perfect balance of caramelized sweetness and creamy richness.

Venturing beyond the ubiquity of the pastel de nata, Casa dos Ovos Moles brings the coastal town of Aveiro to Lisbon with its signature ovos moles. These egg-shaped desserts are part of Portugal's 500-year-old convent sweets tradition, which is a testament to the ingenuity of nuns who had a surplus of yolks (they were using egg whites for starching clothes). The ovos moles’s silky texture is made from painstakingly slow-cooked yolks (and lots of sugar) and encased within communion wafers.

In the sweet landscape of Portugal, a foreign cake reigns supreme, courtesy of this age-old Lisbon gem. Founded in 1829 by Balthazar Roiz Castanheiro, it was his son who installed Lisbon's first phone line. Besides pioneering telecommunication for urgent pastry matters, he introduced the city to bolo-rei, a sumptuous, brioche-like yuletide treat from Toulouse. While the bolo-rei holds court, the bakery also boasts an array of decadent desserts fit for royalty.

Nestled in the heart of Alvalade, a district dense with bakeries, Isco emerged in 2018 and quickly became a local favorite. While its variety of sourdoughs are excellent, we love coming for a coffee and pastry. Under the skilled, butter-loving hands of Joana Costa, the dessert lineup promises an indulgent treat. When they have the time, the bakers like to improvise and get creative with the pastries, but thankfully the cinnamon-cardamom buns and light, airy croissants are always on the menu.

In the vibrant Príncipe Real neighborhood, this family-run chocolate haven showcases the world's purest cocoa. From their hazelnut brownies to 70% chocolate sprinkled with cocoa nibs and local flor de sal, to variants infused with Calabrian oranges or Piedmontese hazelnuts, each bite is an exploration of rich flavor. The café even surprises patrons with their renowned 100% chocolate sorbet and a counterpart hot chocolate, both masterfully void of milk.

In a country passionate about its pastries, Bairro do Avillez, helmed by the Michelin-starred chef José Avillez, ups the ante. Situated poetically within the walls of the former Trindade Convent, this restaurant serves what many argue to be the crème de la crème of pastéis de nata. Here, Avillez marries tradition with culinary artistry.

Brought to life by the Brazilian-native Laila and her French partner, Gregory, this cafe/market stands out as a unique dessert spot, championing an underutilized and versatile ingredient: cassava. There’s the famed pão de queijo, where cassava's rustic texture mingles with rich Azorean cheese, paired with the caramel sweetness of house-made doce de leite. Or indulge in their tapioca-based treats, including crepe-like dishes with melted butter, echoing authentic Brazilian flavors.

Opened in 1922, this restaurant, dripping in Louis XIV style – from its stained glass windows to its intricate carvings to its chandeliers – has preserved its elegance for a century. Of course, it sells delectable French pastries as well as the beloved pastel de nata. While it might feel like stepping into a bygone era, the cakes and pastries remain a testament to its founder's passion, seamlessly melding Portuguese spirit with French sophistication.

During WWII, a refugee family from Berlin began making doughnuts in Lisbon. In Germany, they were traditionally baked and filled with jam. But the Portuguese began frying the soft dough and packing them with a light lemon or eggy custard, calling the pastry bola de Berlim. This ultra-local spot has one of our favorites renditions of this donut in Lisbon. Lightly fried, generously filled, and perfectly complemented with a cup of coffee or a shot of ginjinha.