With the eggy cream filling of a pastel de nata and the puffy, ergonomic shape of an eclair, the claudino in Costa da Caparica is worth seeking out
Many tourists visiting Lisbon never leave the city center, unable to tear themselves from the tile-lined buildings, charming cobblestone alleys, and — of course — the picture-perfect pastéis de nata served on every corner. Few are willing to cross the iconic Golden Gate-esque 25 de Abril Bridge to reach Costa da Caparica, even to stick their toes in the pale beige sand of the closest beaches to the Portuguese capital. And that’s just fine with residents; more claudinos for the locals.
Though you might spot one on your next tour of Lisbon, the best way to enjoy a claudino is in its native environment in Costa da Caparica.What is a claudino exactly? Portuguese pastries, including beloved pastéis de nata, are designed to pair with coffee, delivering the perfect little hit of sugar. That’s true of claudinos as well. But the modern claudino has an advantage over its ancient round competitor: A claudino is the “perfect shape to be enjoyed with a coffee in the other hand,” says Magda Costa, the manager of O Capote.
“Because it has less surface area [compared to a parra], the pastry cooks evenly,” João explains. With its long, thin shape and open side, “it’s also easier to add the filling, which is handmade, without the use of semi-industrial egg creams that are already so common across the country.
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