Pigmeu
Campo de Ourique
Nose-to-tail Alentejano pork in a no-frills Campo de Ourique room
Chef Vitor Sobral and master baker Mário Rolando run this Campo de Ourique bakery dedicated to slowly fermented artisanal bread, alongside Portuguese sweet and savoury bakes. A serious bread destination tied to the Tasca/Taberna da Esquina family.
Quick answers about Padaria da Esquina, reservations, hours, dress code, and price range.
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Distances are approximate straight lines, not walking routes. Check directions between stops.
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