For history & culture, Pastéis de Belém is hit or miss.
A genuine institution — warm, flaky, dusted with cinnamon, baked to a guarded recipe descended from the monks next door, and best eaten hot at the counter. The honest catch: the takeaway queue can be long and the dine-in maze is chaotic, and many locals insist neighbourhood pastelarias make a tart just as good for less faff. A worthwhile pilgrimage if you're in Belém anyway.