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Palatte Take
“Buttery, flaky pastries displayed like edible art — baked fresh and disappearing fast, so order one before someone else does.”
Red port - 20 years
Portugália Tasca
“Two decades of slow oxidation create a mesmerising amber-red port layered with caramel, roasted nuts, and dried apricot — a glass worth savouring slowly.”
Shares the same pure indulgence and sweet indulgence
Pastel de nata c/ gelado
“Portugal's transcendent custard tart — warm, flaky, and caramelised — elevated further with a scoop of cold ice cream for a contrast that is nothing short of genius.”
Cannolo Siciliano
Bella Storia
“Crisp fried pastry shells filled to order with sweetened ricotta, candied orange peel, and dark chocolate chips — a true taste of Sicilian street life.”
Red port - 30 years
“Thirty years of perfection in a glass — impossibly complex, with layers of tobacco, dried orange peel, and honeyed walnut that unfold long after the last sip.”
Passito di Pantelleria
“Sun-drenched Zibibbo grapes from a volcanic Sicilian island pressed into liquid gold — amber, apricot-rich, and utterly seductive.”
Tarte de amêndoa
“A rustic Portuguese almond tart with a golden, caramelised top and a rich, marzipan-kissed filling that speaks directly to anyone who loves nuts done beautifully.”
Cheesecake al Pistacchio
“A stunning pistachio cheesecake with a buttery biscuit base, silken cream cheese filling, and a glossy emerald pistachio crown that's as beautiful as it is delicious.”
Tawny Velhotes
“Amber-hued and nutty with notes of dried fruit and gentle oxidation, this tawny port is the sophisticated companion to cheese, nuts, or quiet contemplation.”
Connected by sweet indulgence and pure indulgence