LISBON
54 Tours Reviewed
Fresh Lisbon snacks, made by you. This pastéis de nata baking class is a focused, fun way to get inside Portuguese food culture without spending your whole day chasing reservations. I like that it keeps things small (max 12 people)…
Atlantic waves meet patient coaching. You’ll start at Carcavelos Beach with a quick safety briefing, get into your wetsuit, drill balance on the sand, then head out with a tutor to try riding real Atlantic waves. It’s a friendly setup…
Your first wave is the goal. This Lisbon-area surf lesson on Costa de Caparica is set up for real beginners: you get basics on the sand, then you head into the water with a certified instructor. I especially like the…
Azulejos, but make them yours. In this 2.5-hour workshop, you design an original azulejo pattern using the Formettes drawing method, guided by French painter Agathe in a calm, home-studio setting. You learn how Lisbon-style tile patterns get planned, colored, and…
Cook dinner in Lisbon, then eat it. This class turns a normal night out into a real, step-by-step kitchen lesson where you cook and taste a full meal with Portuguese wines. I like the small-group setup (up to 12), and…
Lisbon can be overwhelming fast. This is one of the easiest ways to slow down and focus—on Pastel de Nata. In a real working kitchen, chefs like Anna and Marta guide you step-by-step, mixing practical technique with the story behind…
Making pastel de nata at home is the point. This 2-hour class in Lisbon is a hands-on baking session where you learn the steps for making Pastel de Nata (egg custard tarts) from scratch—puff pastry and filling included. I love…
This kitchen class turns Lisbon into something you can taste. You start with snacks and drinks, then cook a traditional 4-course meal step by step with clear guidance. The best part is how the chefs connect techniques to the food’s…
Pastel de Nata gets real in a kitchen class. This 2-hour Pastel de Nata baking session in Lisbon is step-by-step, hands-on, and designed to help you go from dough to custard to that blistered, golden top. I especially like the…
