TorontoOntario · 36 tours
Niagara FallsOntario · 25 tours
New York CityNew York · 30 tours
Las VegasNevada · 8 tours
San FranciscoCalifornia · 16 tours
VancouverBritish Columbia · 17 tours
DubaiUAE · 54 tours
Abu DhabiUAE · 5 tours
Buenos AiresArgentina · 23 tours
AthensGreece · 31 tours
AucklandNew Zealand · 38 tours
CancunMexico · 54 tours
No destinations match “”. Try searching all tours instead — that search understands full questions, not just place names.
A private, hands-on Portuguese cooking class with a real 3-course dinner.
A private cooking class for your group only, with a real hands-on format and a genuine 3-course dinner.
This is a private cooking class for your group only, confirmed private and luxury tier. Real, genuine hands-on Portuguese cooking is followed by a 3-course dinner with wine.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Meeting point in central Lisbon.
Genuine Portuguese cooking techniques.
Genuinely included, with wine.
No other travelers.
Back to your hotel, home, or the airport — whenever your day wraps up.
A private cooking class for your group only, with a real hands-on format and a genuine 3-course dinner. This is a private cooking class for your group only, confirmed private and luxury tier. Real, genuine hands-on Portuguese cooking is followed by a 3-course dinner with wine.
Bacalhau — salted, dried codfish — is the real backbone of Portuguese home cooking, and the dish you'll learn to make, Bacalhau à Gomes de Sá, sits squarely in a tradition that goes back centuries. Portugal's relationship with cod began in the 14th century through trade with England, exchanging salt for codfish, and expanded dramatically after the Portuguese discovery of Newfoundland's rich fishing grounds in 1497. Interestingly, almost none of the salt cod eaten in Portugal today is actually caught off the Portuguese coast — the great majority is imported from Norway, with the country consuming over 100,000 tons of it a year, close to 10 kilograms per person.
Part of why bacalhau became so deeply embedded in everyday Portuguese cooking is historical Catholic practice: meat was traditionally forbidden on Fridays, during Lent, and on other fasting days, so salted cod became the practical substitute, and it remains the traditional centrepiece of Christmas Eve dinner in many Portuguese households. Portuguese cooks are commonly said to have developed as many as 365 different ways to prepare it — one for every day of the year — with some claiming the real number closer to 1,001.
That's exactly the kind of genuine home-style technique this class teaches hands-on, rather than a restaurant-kitchen performance — finishing with the real 3-course dinner and wine you've just helped prepare, for your private group only.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
