Castro - Atelier de Pastéis de Nata

Pastry shop · S Nicolau ·

Castro - Atelier de Pastéis de Nata

Pastry shop · S Nicolau ·

Freshly baked pastéis de nata with creamy filling

Information

R. de Mouzinho da Silveira 61, 4050-420 Porto, Portugal Get directions

@eater

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Pastel de Nata Has Become a Symbol of Overtourism in Lisbon | Eater

"Born in Porto and later expanded into Lisbon, Castro Atelier produces around 2,000 tarts per shop per day under strict protocols — each tart weighing about 24 grams and baked at 400 degrees Celsius — aiming for a crisp shell without burning and a less-sweet, velvety filling, a technical approach the brand frames as necessary to present the pastel de nata as an elevated ambassador of Portuguese gastronomy." - Rafael Tonon

https://www.eater.com/dining-out/919418/lisbon-pastel-de-nata-tourism-gentrification-portugal

Castro - Atelier de Pastéis de Nata

Parisa S.

Google

Highly recommended! We’ve tried a few places in the town for pastel de nata and Castro was absolutely the best. Tarts are freshly baked and served and the custard is so delicious. We also had amazing rich hot chocolate and the best cappuccino here. You can also see tarts baking process in the store which is quite interesting.

linda

Google

What a gem. The best pastel de Nata, delicious crisp, flaky pastry with a warm custard filling. There are a few seats inside but it gets very busy so we had a takeaway. Beautifully packed in a small box to avoid any damage.

Elias C.

Google

Amazing and warm nata cakes (pastéis de nata) which melt in your mouth and crunch when bitten. You can add some powdered sugar and cinnamon for a perfect match. The place is rather small and with a very limited amount of tables but you can manage to eat the cakes om your way if needed. Boxes ready to be taken away (two or six pack). You can order coffee, hot chocolate, tea or matcha latte as well.

Siu Y L.

Google

I actually went there twice on both 20 and 21 February 2026. Althought the pastel de Nata of Castro (€1.7) is a little bit more expensive than Manteigaria (€1.5), I think Castro tastes better and creamier than the one in Manteigaria. However, both are very delicious and worth a try. There are seating areas inside the restaurant but I just bought them as takeaway and ate them outside.

Rina D.

Google

One of the best bakeries I’ve been to in Portugal, where I tried Pastel de Nata. The pastry was fresh, with a crispy crust and a creamy filling. The atmosphere is cozy, and it’s nice to sit with a coffee and enjoy the dessert. Highly recommend if you want to try an authentic Portuguese treat!

Jesse Hoang N.

Google

The rumor is true. For me, this is the best nata I’ve tasted. The crackling mille feuille filled with flavorful butter, and the soft, light creamy filling, so unforgettable. I’d definitely come back.

Tsarli

Google

Yes, yes, and yes!!!!!! Visiting Castro became a daily ritual for me. I couldn't go a day without it!!!! The cream texture, the tart crispiness are perfectly balanced. Most importantly, the girls are so friendly and welcoming that they truly became part of my trip. A must-visit!!!♡☆!!!!!!!

Manana J.

Google

Castro is a small, lively spot with fantastic pastel de nata ❤️ perfectly creamy and flavorful. The place is usually busy, with a bit of a queue, but the service is friendly and fast. The girls at the counter were very kind and the espresso was excellent. I took mine to go in a carton and warmed it up later - still delicious! A great little place worth the wait!

@eater

391,688 Postcards · 10,991 Cities

Pastel de Nata Has Become a Symbol of Overtourism in Lisbon | Eater

https://www.eater.com/dining-out/919418/lisbon-pastel-de-nata-tourism-gentrification-portugal

Castro - Atelier de Pastéis de Nata

Parisa S.

Google

linda

Google

Elias C.

Google

Siu Y L.

Google

Rina D.

Google

Jesse Hoang N.

Google

Tsarli

Google

Manana J.

Google

Castro - Atelier de Pastéis de Nata

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Pastel de Nata Has Become a Symbol of Overtourism in Lisbon | Eater

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Pastel de Nata Has Become a Symbol of Overtourism in Lisbon | Eater