WE ARE
MOIMOI

And we create exceptional experiences for private and corporate.
We help design uncommon and sublime events, incentives, experiences focusing on providing top quality

Our events and incentives are completely customized to delight the senses and reflecting the brand personality of each client.

Built up by events and destination management experts with more than 18 years of recognized experience.

Driven by the desire to build valuable and meaningful experiences.

SOME OF OUR
WONDROUS CUSTOMERS

— Event Production
— Incentives
— Live Production & Broadcast
— Streaming
— Procurement-led Supplier
— Conference & Registration Management
— Social Events
— Food & Beverage
— Signage & Furnishing
— Transportation & Security
— Hotel/Hospitality
— Luxury Travel
— Groups & Solo
— Retreats
— Teambuilding Actions

The Things We Do

Our expertise lies in consistently planning, executing and creating intangible elements of surprise for our clients.

At MOIMOI, we believe, the planning action should be as enjoyable as the experience itself.

The Things We Do

— Event Production
— Incentives
— Live Production & Broadcast
— Streaming
— Procurement-led Supplier
— Conference & Registration Management
— Social Events
— Food & Beverage
— Signage & Furnishing
— Transportation & Security
— Hotel/Hospitality
— Luxury Travel
— Groups & Solo
— Retreats
— Teambuilding Actions

Our expertise lies in consistently planning, executing and creating intangible elements of surprise for our clients.

At MOIMOI, we believe, the planning action should be as enjoyable as the experience itself.

OUR LATEST

HERE, IN PORTUGAL!
One Of The Oldest Nation-States In Europe and where you can taste the crispy, creamy, custardy perfume with vanilla and cinnamon pastel de nata. This Portuguese custard tarts are dangerously delicious!

It´s origin dates back to before the 18th century, where they were created by Catholic monks at the Hieronymites Monastery in in Belém, Lisbon. At the time, convents and monasteries used large quantities of egg-whites for starching clothes, such as friars and nuns’ religious habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country.