A Padaria Portuguesa Chiado is a bakery in Chiado, Lisbon.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
2 hours
Learn how to make Portuguese custard tarts from scratch during this hands-on experience in Lisbon. Experience the only place in Portugal where you can do a pastel de n...
Guided tour · 2h 30m
Explore Lisbon's historic streets on a food walk. Taste piri-piri chicken, bifana, ginjinha, and pastel de nata, with full vegetarian and private options available.
2 hours
Learn to make authentic pastéis de nata from scratch in a hands-on workshop in Lisbon.
Address: Rua Garrett 23, 1200-203 Lisboa, Lisbon
Alcoa's Chiado pastelaria in Lisbon: the canonical Alcobaca convent-sweets shop, cornucopias and pao de lo brought down from the cloister tradition.
Worth the queueCornucopia, Alcobaca's pine-nut and egg-cream pastry
Alcoa's Chiado pastelaria in Lisbon: the canonical Alcobaca convent-sweets shop, cornucopias and pao de lo brought down from the cloister tradition.
Worth the queueCornucopia, Alcobaca's pine-nut and egg-cream pastry
Lully 1661 in Lisbon's Campo de Ourique: a French-Breton boulangerie baking organic Le Paillard sourdough, twirled baguettes and viennoiseries.
Worth the queueLe Paillard country sourdough loaf
Pastelaria Aloma in Lisbon's Campo de Ourique: a 1943 family pastelaria whose pastel de nata won Best in Lisbon in 2024 and 2025, baking the same recipe.
Worth the queuePastel de nata, two-time Lisbon champion 2024-2025
Fabrica da Nata on Lisbon's Rua Augusta: an open-kitchen pastel-de-nata shop where you watch trays come out every fifteen minutes, dusted with cinnamon.
Worth the queuePastel de nata, glass-baked with cinnamon
Pao de Canela in Lisbon's Principe Real: a long-running bakery on Praca das Flores baking cardamom rolls, sourdough loaves and a daily quiche, sunny terrace.
Worth the queuePao de canela, cinnamon-and-cardamom roll
Pasteis de Belem in Lisbon's Belem riverside: the original pastel de nata, made by hand from a Jeronimos-monastery recipe held in secret since 1837.
Worth the queuePastel de Belem, dusted with cinnamon and icing sugar
