WEAT

Experiences

Gastronomic experiences in Lisbon

WEAT carefully selected and created some of the best gastronomic experiences for Lisbon visitors.

Portuguese gastronomy isn’t just good food and wine. It’s one of the most important parts of Portuguese Culture and very important to its people. The food culture of Lisbon can be experienced in many ways, from going to small and old Tascas (taverns) by day to a traditional restaurant by night. You could spend a lifetime eating and still not taste everything that makes Lisbon and Portugal special. Fortunately for Lisbon visitors, there are a lot of small places owned by people that came from all over the country. Therefore, you can’t visit the entire Portuguese gastronomy in just one city.

From market to table

The complete hands on gastronomic experience

Participants first visit Mercado da Ribeira with the Instructor Chef to buy some ingredients for their meal. They will learn the history of some ingredients and the differences in taste and textures of the same ingredients from other countries.

After buying the ingredients participants walk for 15 minutes alongside the river to WEAT Gastronomic Hub.

Cooking class program:

  1. Esporão olive oil and wine tasting
  2. Hands on cooking class – during the class we explain the techniques, the history of the dish and why it’s so important in Portuguese gastronomy
  3. Meal – After the class participants will eat what they’ve cooked paired with Esporão Wines.

See Food Options below.

History, regions and wine differences

Portuguese wines tasting & pairing

Pairing wine with food has come to symbolize much of the intimidation, apprehension and pretension that, for many people, intrude on the elemental enjoyment of a good bottle.

Of all the different ways to approach wine tourism, the approach to wine pairing is one of the favourites of wine lovers. So WEAT created a gastronomic experience mixing Portuguese wines and traditional gastronomy. It is obvious that a dish can reveal the beauty of a wine, and the winemakers know this. In all the Portuguese wine-growing regions, from Alentejo to Azores, we have selected the most characteristic and distinct wines from different regions to create the best possible food-wine pairings.

Participants will taste locally sourced delicacies and some traditional Portuguese dishes show cooked by a chef next to your table.

Wine pairing program:

There will be theory, but always escorted by a wine. Just because, learning while drinking wine is more fun.

  1. Brief history of wine and different production method of Sparkling, white, red and rose wines.
  2. Portuguese wine regions and wine differences per region
  3. Wine tasting with some appetizers – how to pair wines with food
  4. Show cooking of some dishes to pair with selected wines
  5. Dessert to pair with Port and Madeira Wines

Traditional egg custards tarts

Pasteis de nata

This gastronomic experience in Lisbon is where you will learn how to bake the famous and traditional egg custard tarts.

This masterclass is for all levels, even for those without previous baking experience. As long as you love pasteis de nata as we do, with the help of Chef Carolina, you’re good to go.

You will roll the puff pastry like traditional bakers do, make the custard from scratch and bake it all inside a professional oven.

After 12 long minutes waiting for the tarts to bake, we can taste them along with  coffee or/and Azorean tea.

Traditional Portuguese dishes

Portugal’s cuisine is as rich and varied as its landscape. The most distinctive feature of Portuguese cuisine comes from the sea. For meat dishes, we have excellent DOP (Protected Denomination of Origin) meats, from north to south, whether it’s beef or pork. Many vegetables and fruit also preserve the taste of the old times, and some also have the DOP label, especially as many are produced organically.

Participants can choose in advance one dish per category

Entrées

  • Soup - Caldo Verde (Minho), considered one of the best soups in the world by the NY Times.
  • Octopus salad (Algarve)
  • Garlic mushrooms (Beira Baixa)
  • Pica pau – Braised beef (Ribatejo)
  • Moelas – Chicken gizzards (Lisbon)
  • Smoked hams and cheese plater (From different Portuguese regions)
  • Blood sausage and pinapple (Azores)
  • Garlic sausage - Alheira de mirandela (Trás-os-Montes)

Desserts

  • Cloudy eggs - Farófias
  • Portuguese creme brulèe - Leite Creme
  • Rice pudding – Arroz doce
  • Chocolate Salame
  • Almond pie

Main

Fish:

    • Cod Brás Style - Bacalhau à Brás (Lisboa)
    • Sword fish Madeira Style - Peixe espada à madeirense (Madeira)
    • Octupus rice – Beira Litoral
    • Octopus/cod with olive oil with punched potatoes - Polvo/bacalhau à lagareiro com batata a murro (Beiras)
    • Seafood rice- Arroz de marisco (Estremadura)
    • Tuna steak (Algarve)

Meat:

    • Posta mirandesa (Trás-os-Montes)
    • Pork with clams (Alentejo)
    • Ancient style duck rice (Minho)