Sobremesas

• 
  Ananás Grelhado com Gelado e Hortelã

  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.
• 
  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.
• 
  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.
• 
  Mousse de Chocolate

  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.
• 
  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.
• 
  Pudim de Chia Tiramisu

  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.