Desserts

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  Castanhas de Ovos

  A convent sweet from Alcobaça, made from egg yolks and sugar cooked together into a dense golden paste, shaped by hand into rounds and baked until the tops catch and blister while the inside stays soft.
• 
  Chocolate Mousse

  Made with a single-origin 70% dark chocolate, melted slowly and folded into hand-whipped egg whites and cream. No gelatin, so it stays light while still tasting properly of chocolate.
• 
  Grilled Pineapple with Ice Cream and Mint

  Thick slices of ripe pineapple, grilled until they take on char marks and the natural sugars caramelise, which takes most of the sharpness out of the fruit.
• 
  Molotof

  A Portuguese pudding made from egg whites alone, whipped to stiff peaks with sugar and baked in a bain-marie until it sets very light, with a golden surface.
• 
  Pasteis de Nata

  Custard tarts, baked fresh through the day in our stone oven.
• 
  Pastéis de Vouzela

  A traditional pastry from Vouzela, in the Beira Alta region. Very thin filo pastry is rolled around a filling of rich egg cream, brushed with butter and baked until the outside is crisp and blistered, then finished with icing sugar.
• 
  Tiramisu Chia Pudding

  Chia seeds soaked overnight in strong espresso and oat milk until they swell and thicken, with a layer of smooth vanilla cream on top and a generous dusting of dark cocoa powder. Served in a glass so you can see the layers.