Lisbon, the capital of Portugal, enchants its visitors with its laid-back but seductive culture. It is on the one hand a metropolis with a large array of imposing squares and grand buildings. On the other hand, the majority of the individual neighbourhoods have each maintained their own village-like character.

When exploring this city it is best to fall into its Mediterranean rhythm, which is regularly peppered with African and Latin American influences. Walking along the cobbled streets which open up onto grand squares with imperial remnants, one can stop at one of the many local bars to enjoy a café, a soft drink or a glass of wine.

If you stray off the obvious tourist track, the city becomes a trove of unexpected treasures. One should also not forget the city’s beautiful location, being situated on and around seven hills, at the mouth of the river Tagus. It’s up and down landscape provides a wealth of breathtaking viewing points.

Like all major southern European cities, Lisbon has a rich and wonderful culture relating to food and drink. Add to this mix a coterie of talented young chefs and restaurateurs often trained at the best restaurants of London, Paris, Madrid, San Sebastian and São Paulo, then it is clear to see why Lisbon is an internationally emerging culinary hot spot.

The Portuguese capital has always been one of the best places in Europe for fresh fish and seafood, however, it was not until fairly recently that one could enjoy these and other delicious dishes in chic modern surroundings. Nowadays restaurants range from the old-fashioned to the trendy and stylish, and culinary critics around the world are now finally giving the new breed of Portuguese food, which fuses fresh local ingredients with the kind of creativity that set gastronomic capitals like Madrid alight, the recognition that it is due.

Classic dishes such as Ameijoas à Bulhão Pato (venus clams with olive oil, lemon and herbs), Arroz de Marisco (Prawn and shellfish rice, cooked in a stock made from shells) and Arroz de Pato (duck cooked in the oven with ham, chouriço & Carolina rice) have been successfully reinterpreted. But rest assured, the more traditional establishments offering a comforting old fashioned menu can still be found. These often unassuming restaurants serve some of the best local comfort food.

Excellent Portuguese wines are served in restaurants, bars and enotecas.These include crisp and refreshing white wines with peachy aromas, made of local grape varieties such as Antão Vaz, Alvarinho and Arinto. Or deep velvety red wines made of Castelão, Touriga Nacional and Baga, delicious when accompanied by dishes made of black pork. As in Spain one can often still dine at midnight. After dinner many bars in the neighborhoods of Bairro Alto, Cais de Sodre, or Docas or along the river beckon locals and visitors alike to drink caipirinhas or mojitos.

We offer cooking master classes with some of Portugal’s’ top chefs. This is a rare opportunity to work with, and learn from, some of the leading and most innovative chefs in their own restaurant kitchens. You will of course receive copies of the recipes prepared which will enable you to recreate these wonderful Portuguese dishes at home.

Our Lisbon cooking weekend program offers two cooking classes of around two hours each, with tastings and refreshments during the class. One cooking class will have an emphasis on fish and seafood, while the other will have more of a focus on meat dishes. With the chef and his team you will have the opportunity to prepare three or four dishes in each master class; one or two starters, a main course and a pudding.

Classes, held in the spacious kitchen of the restaurant, will be a combination of hands-on cooking and demonstration. At the end of the class, lunch or dinner will be served in the main restaurant. During the classes you may learn new exciting flavour combinations – please find below some examples of dishes which may be prepared during the classes:

• Fried cuttlefish with oysters from Setubal in a Portuguese risotto
• Duck ham with oven roasted figs and red wine gelee
• Skate wing garnished with squid, clams and Iberian butter beans
• Filet of acorn-fed Iberico pig, marinated with smoked paprika, with clams
• Milk-fed veal “”Maronesa”” chef’s style (Maronesa is a breed from Northern Portugal), with corn fritters and lemon butter
• Portuguese sardines served on brioche, accompanied by cheese from the Azores (queijo da ilha) and strawberries
• Rack of lamb, prepared with oriental spices, served with figs and grapes
• Tuna with pineapple from the Azores, passion fruit and sweet potato
• Orange sponge cake with tangerine ice cream
• Chocolate coated raspberries with ”poejo” (Alentejo oregano like herb) 
  
  

You will work with Chef Nuno and his team. Nuno grew up close to Lisbon, in a coastal region famous for the quality of its oysters, sardines and locally grown rice. Growing up there sparked a love of Portuguese cuisine and seafood evident in his cooking. Nuno also has a deep respect for rich culinary traditions of the Alentejo region south east of Lisbon. The Alentejo is famous in Portugal for the quality of its comfort food, like the carne de porco à Alentejana (pork and clams cooked together).

Nuno’s passion for food has led him to study numerous different cuisines, and so far he has worked in some of the finest restaurants in Dublin and Lisbon. His own restaurant in central Lisbon opened to great acclaim – guests have praised the “traditional creativity” of the kitchen. The kitchen brigade here imaginatively presents modern Portuguese food with rich flavours subtly enhanced but never overpowered. The team focuses on the best seasonal produce, opting for organic ingredients as much as possible. The extensive wine list offers a sizable selection of wines from not widely known quality producers, many from organic vintners. Some of the wines are natural.