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Portuguese cooking class

Sea views, garlic and rustic warmth with lemon in the air

A Portuguese cooking class at Kromans is for groups who want to cook with flavours of the sea, olive oil, garlic, citrus, herbs, pork, shellfish, piri-piri and sweet classics to finish. Portuguese cooking has both salt water in its hair and soil beneath its fingernails — and that suits an evening in the kitchen rather well.

It suits companies, teams and private groups who want to cook together in Copenhagen with warmth, freshness and rustic depth. The menus include cod, mussels, sea bass, Iberian pork, piri-piri, saffron rice, Pastel de Nata and almond pastries. So yes, there is plenty to get stuck into. Fortunately.

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Creamy polenta topped with braised beef, blue cheese crumbles, and chopped herbs on a rustic wooden table with a glass of red wine beside it.

Our Portuguese cooking classes

Here you will find our Portuguese classes. One menu travels through Lisbon to Vesterbro with cod, mussels, sea bass, pork and Pastel de Nata. The other follows the piri-piri trail more boldly.

Great Portuguese Food and “hygge”

The tram has arrived!
Take line 28 straight from Lisbon to Vesterbro.
  • Três croquetes
    with salt cod, vegetables and mussels
  • Sea bass steamed in white wine, served on rice and potato cream with herb purée
  • Iberico pork fillet ‘Alentejo’ with cockles
  • The famous pastel de nata
    served with fresh fruit and mocha and cinnamon parfait

DKK 1,425 excl. VAT.

Includes high-quality Portuguese wines with the meal.

A Little Portuguese Affair…

  • Scampi ‘tempura’ in black brioche buns with salad and coriander and lime mayonnaise
  • ‘Piri-piri’ chicken, garlic and saffron rice, and mixed salad
  • ‘Piriquita’ – almond pillows from Sintra (travesseiro) with pineapple parfait

DKK 1,050 excl. VAT

Drinks included

Booking

Choose one or more classes and get in touch. We always speak with you first, so together we can find exactly the right option — including if you have any particular requests or requirements.

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More about Portuguese gastronomy

Portuguese gastronomy is shaped by the sea, but it is not only fish and shellfish. It also draws on bread, rice, pork, garlic, coriander, olive oil, citrus, wine and sweet classics. Kromans’ menus show the span between maritime and rustic cooking particularly clearly: cod and mussels, sea bass and herb purée, Iberian pork and clams.

The Alentejo tradition is particularly interesting because Portuguese food there often brings land and sea together. Dishes combining pork and clams are a familiar Portuguese approach, joining the shellfish’s salty sweetness with the richness and depth of the meat. The result can be both robust and fresh — rather as though the pan has visited the coast before returning home across the fields.

Piri-piri brings a different sort of energy. Piri-piri chicken works with chilli, garlic, heat and grilled or roasted character, while saffron rice and salad keep the dish grounded. Portuguese cooking also has a strong dessert tradition, and Pastel de Nata is one of its best-known sweet classics.

Portuguese food works well at Kromans because it combines straightforward techniques with important flavour decisions. You need to taste for salt, acidity, richness, herbs and heat. You need to understand when lemon lifts, when garlic takes over and when mussels add depth without becoming the entire story.

This is a cuisine with warmth in it. Not decorative warmth. Genuine warmth. The kind that suits people standing together in a kitchen while music plays and somebody discovers that a little more acidity can rescue the whole dish. It is not magic. It is tasting. Yet when it works, it almost feels like it.

Explore Portuguese cooking in greater depth

An article about the Portuguese flavour logic behind combining cod, mussels, sea bass, pork and herbs.
An article about how chilli, garlic, lime, coriander and saffron can give Portuguese food both energy and freshness.
An article about Portuguese sweet classics, pastry traditions and why dessert is more than sugar at the end.

FAQs

What is a Portuguese cooking class at Kromans?

A Portuguese cooking class at Kromans is a sociable food experience in Copenhagen featuring Portuguese-inspired dishes and cooking together.

The menus explore cod, mussels, sea bass, Iberian pork, piri-piri, citrus, herbs and sweet classics.

Who is a Portuguese cooking class suitable for?

It suits companies, teams and private groups who want to cook together with flavours of the sea, warmth and rustic depth.

It is a good choice if you want freshness, meat, shellfish, herbs and a dessert that does not merely say goodnight, but does so in flakes.

Do we need previous experience of Portuguese cooking?

No. The chef guides you through the menu as you work.

You learn by tasting, cooking, adjusting and understanding the interplay between salt, acidity, richness, herbs and heat.

What do you learn in the class?

You learn about Portuguese flavour traditions involving fish, shellfish, pork, piri-piri, garlic, citrus, herbs and sweet classics.

It is not simply about finishing the menu. It is about finding the flavour that gives each dish both character and balance.

Where does the class take place?

The class takes place at Kromans in Copenhagen, where groups cook together in a relaxed setting with professional structure.

It is ideal for company events, team building and private groups who want an evening of food, music, hospitality and a little Lisbon at the hob.