Spice level warning — Pastel de Nata is not what I expected

I underestimated Pastel de Nata. The smoky and robust description didn't prepare me for the reality. bacalhau salt cod brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating.

pastéis de nata originated in Belém monastery in the 18th century. The a tascas lunch counter setting means locals eat this with ease while visitors like me reach for water. ginjinha cherry liqueur cut through it better than water would have. Don't order the mild version out of caution — the full version is the point. I'd go back. Three stars only because I wasn't warned.