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.
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 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 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, 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.
Discover the true essence of Portuguese food culture with a unique experience in the heart of Porto.
Your journey begins at the iconic Bolhão Market, one of the city’s most traditional and vibrant food markets. Guided by our team, you will explore local produce, meet vendors, and gain insight into the ingredients that define Portuguese cuisine.
During the visit, enjoy a classic Portuguese moment with a sardine tapa paired with a glass of local wine, immersing yourself in the authentic flavors of the region.
After the market experience, the journey continues to one of our cozy kitchens in downtown Porto, where you will take part in a hands-on cooking class led by a professional chef trained at Le Cordon Bleu Paris. You will learn to prepare traditional Portuguese dishes using fresh, seasonal ingredients while gaining practical techniques and insider culinary knowledge.
The experience concludes with a shared meal in a warm and relaxed setting in the heart of the city.
A complete culinary journey — from market to table — designed to connect you with the flavors, traditions, and spirit of Porto.