Est. 2019 — Cais do Sodré, Lisboa

Slow mornings
by the river.

A small café and bakery two streets up from the Tagus. Coffee from roasters we know by name, pastry laminated by hand before sunrise, and a long table by the window that’s yours for as long as the cup lasts.

See the menu Find us

06:00First bake

14Seats by the window

€1.40Nata, always warm

Sunlit window bar with wooden stools and a tree outside

On the bar this week

Filter: Huila, Colombia — red apple, panela, a long sweet finish.

Milk being poured into a cappuccino — Fig. 01 — GalãoTall glass, more milk

Pour-over coffee brewing in a glass carafe — Fig. 02 — FilterBy the cup

Croissants on a dark plate with a glass of milk — Fig. 03 — CroissantButter, 27 layers

From the bar
& the oven.

A short menu we can make well, all day. Milk is from Quinta do Lago farm; oat is on the house if you ask.

Coffee All day

Bica espresso

1.20

Short, sweet and drunk standing up — the way Lisbon has it.

Galão

2.40

Espresso and plenty of steamed milk, served in a tall glass.

Flat white

3.20

Double ristretto, 160 ml, silky all the way down.

Filter of the week New

3.50

A rotating single origin, brewed by the cup on the Chemex.

Tónica de café

4.00

Eighteen-hour cold brew over tonic, ice and orange peel.

Oven & kitchen Until 15:00

Pastel de nata

1.40

Our reason for getting up at five. Cinnamon and sugar on the side.

Croissant de manteiga

2.60

French butter, a three-day dough and a dark, shattering crust.

Torrada & laranja

3.80

Thick sourdough toast, salted butter, bitter orange marmalade we make on Sundays.

Ovos mexidos

7.50

Soft scrambled eggs, chives and a little São Jorge cheese on sourdough.

Tosta mista Favourite

5.50

Ham, Serra cheese and mustard butter, pressed until it crackles.

The pastel de nata

Seventy-two layers.
Burnt, on purpose.

We make about four hundred a day and they’re gone by close. The recipe took two winters and one very patient grandmother in Belém.

The dough

Rolled thin, buttered, rolled into a log and pressed into each tin by thumb at 5 a.m.

The custard

Egg yolks, whole milk, lemon peel and a cinnamon stick, cooked slowly the night before.

The fire

Nine minutes at 300°C, until the top blisters and the edges go glassy.

A pastel de nata dusted with sugar on a white plate

Out of the oven

7:30
11:00
15:00

The room.

Old tiles, a long oak bar and morning light off the river. Laptops welcome before ten and after two — the hours between are for talking.

Café interior with bentwood chairs, plants and a tiled bar — The bar

Patterned floor tiles beside a table with a coffee cup — Azulejos, 1912

Espresso pouring from a portafilter — Bica

Bright café room with a large plant and tall windows — Back room · 8 seats

Black mug of coffee on a window ledge — The window

“The best galão in Cais do Sodré, and the only table in town where nobody rushes you out.”

— A regular, every weekday since 2019

Come by.

Walk-ins always. Tables for four or more can be booked for weekend brunch.

Maré

Address

Rua da Boavista 42
1200-066 Lisboa

Getting here

Four minutes from the Cais do Sodré ferry and metro. Tram 25 stops outside.

Monday — Friday07:30 — 18:00

Saturday · today08:00 — 18:00

Sunday08:30 — 15:00

See you soon.

We’ve got your request and will confirm by text within the hour.

Slow mornings by the river.

From the bar & the oven.