Cooking Classes

Class Details:

  • Duration: Approximately 3 hours
  • Convenient Morning or Evening Cooking Classes:  Morning class at 11:00 h. and an evening class at 17:00 h.
  • Age Requirement: Participants must be 18 years or older.
  • Group Size: Intimate classes with a maximum of 12 participants.

What to Expect:

  • Interactive Cooking: Engage in the preparation of traditional Portuguese recipes, from appetizers to desserts.
  • Expert Guidance: Learn culinary techniques and cultural insights from our seasoned chefs.
  • Authentic Experience: Use fresh, local ingredients to create dishes that embody Portugal’s culinary heritage.

Included in Your Experience:

  • Recipe Cards: Take home detailed recipes to recreate the dishes.
  • Apron: A complimentary Portugal at the Table apron as a memento.
  • Meal and drinks: Relish the fruits of your labor by dining on the meal you’ve prepared paired with a selection of Portuguese wines.

Important Information:

Check-In: Please arrive at least 10 minutes prior to the class start time.

Allergies/Dietary Restrictions: Inform us in advance to accommodate your needs.

Cancellation Policy: Cancellations must be made at least 48 hours before the class for a full refund.

Why Choose Portugal at the Table?

  • Hands-On Learning: Gain practical skills that you can bring into your own kitchen.
  • Community Atmosphere: Share this enriching experience with fellow food enthusiasts.
  • Fun and Knowledgeable Chefs: At Portugal at the Table, we love sharing our passion for Portuguese cuisine. Our chefs are highly skilled in traditional Portuguese cooking and bring an engaging, hands-on approach to every class.
  • Cultural Immersion: Delve into Portugal’s culinary traditions and the stories behind each dish.
  • Historic Location: Our facilities are located in one of Porto’s most iconic landmarks—Campo dos Mártires, right next to the Clérigos Tower.
  • Authentic Setting: Classes take place in a traditional Portuguese house with an original azulejo-tiled façade, nearly 100 years old, offering a truly immersive experience.

Folhado de Alheira de Mirandela

  • The Folhado de Alheira de Mirandela is a delicious reinterpretation of one of Portugal’s most iconic sausages: the alheira, a smoked sausage traditionally made with poultry and bread. Its origins date back to the 15th century, when the Jewish community in Portugal created this pork-free sausage to avoid persecution during the Inquisition, while giving the appearance of consuming traditional Christian meats.
  • In this version, the renowned alheira from Mirandela, prized for its smoky flavour and tender texture, is wrapped in golden, flaky puff pastry. The filling is enhanced with caramelized onions and seasoned apples, adding depth of flavour. The pastry is then baked until perfectly crisp on the outside while remaining moist and flavorful inside, creating a delightful contrast between textures.

Açorda de Camarão

  • Açorda de Camarão is one of the most traditional dishes of Portuguese cuisine, reflecting the simplicity and richness of the local ingredients. Its origins date back to the Arab influence on Portuguese gastronomy during the Middle Ages. Over time, it became a staple dish in the Alentejo region, known for its hearty and rustic dishes.
  • This dish is made with rustic wheat bread, garlic, olive oil, fresh coriander and prawns. Rather than being a side dish, the bread serves as a base, absorbing the intense flavours of the seafood broth. To prepare it, the bread is soaked in an aromatic broth made with fresh prawns and garlic sautéed in extra virgin olive oil. A beaten egg is then added, which is gently cooked with the residual heat, creating a smooth, creamy texture. The dish is finished with a generous handful of fresh coriander and a squeeze of lemon, enhancing the vibrant flavours of the sea.

Bacalhau à Brás

  • Bacalhau à Brás is one of Portugal’s most emblematic dishes and a shining example of the country’s passion for salted cod (bacalhau), often called the ‘faithful friend’ because of its deep-rooted presence in Portuguese cuisine. The dish was created by a tavern keeper named Brás in Lisbon’s Bairro Alto neighbourhood, who was looking for a creative way to use shredded cod.
  • This comforting dish is made by sautéing salted flaked cod with thinly sliced crispy potatoes, onions and garlic, all bound together with beaten eggs that are gently cooked to create a silky, flavoursome texture. The finishing touch is a sprinkling of fresh parsley and black olives, which add colour and depth of flavour. The result is a perfectly balanced dish: crisp, creamy and bursting with flavour.

Rabanadas ao Vinho do Porto

  • Rabanadas ao Vinho do Porto, a Portuguese version of French toast, has been a popular Christmas dessert for centuries. Unlike traditional French toast, unlike traditional French toast, these rabanadas are soaked in a sweet syrup infused with port wine, giving the dish a uniquely Portuguese character.
  • Thick slices of day-old bread are first soaked in a mixture of milk, sugar, cinnamon and port wine, then dipped in beaten eggs and fried until golden brown. Once crisp and hot, they are dipped in a mixture of cinnamon and sugar or drizzled with port wine syrup or honey for an aromatic, sweet-toothed treat. Traditionally eaten at Christmas time, this dessert perfectly reflects Portugal’s rich culinary heritage and culture.
Join us at Portugal at the Table for a memorable journey through the flavors of Portugal. Whether you’re a novice cook or a seasoned food lover, our classes offer a delightful blend of education, culture, and, most importantly, delicious food.