Lisbon · PASTEL DE NATA CLASSES
6 reviewed
Out of 6 pastel de nata classes on this site, these 6 are the ones to book. Prices, durations and standout details are below, so you can pick in five minutes and get back to the fun part.
Bake Pastel de Nata from scratch in Lisbon with an English chef, sip local drinks like Porto wine and ginginha, then eat warm tarts.
“This was a great class! I took my 2 teenage grandsons and we had a ball! Moyuki was fun, and very informative. I am confident we will be able to make pastel de nata when we return home.”
Make Pastéis de Nata in a real downtown Lisbon bakery. Learn puff pastry from scratch, bake, taste 3, and take home more.
“Great hands on learning! Since I came solo, I also received double the pastel de nata! Our instructor was also very friendly and assisted if you needed it.”
Learn to bake Pastel de Nata in Lisbon from scratch, with tips, snacks, coffee, tea, and Porto wine for adults.
“So much fun learning how to make these pastries! The venue was clean and inviting. The instructor was knowledgeable and friendly. Great experience!”
Make Lisbon’s famous Pastel de Nata in a 2-hour cooking class with English-speaking chefs, plus a second Portuguese recipe to take home.
“Excellent cooking class with very knowledgeable and friendly instructors”
Small-group pastéis de nata class in Lisbon with chef Miguel: from-scratch baking, history chat, and warm tarts to eat.
“He was so personable and told us all the whys behind why you do the steps you do when making the natas. We are confident leaving this class that we can make it ourselves. It was also pouring cats and dogs outside and he offered his umbrella to us so we wouldn’t get soaked.”
Bake authentic pastel de nata from scratch in Lisbon at Nat'elier. Small group, pro kitchen, 3 tarts, and a drink included.
“We went through all the steps and made our own pastel de nata. Our chef was so good at explaining the steps, why we do them and how to do them properly. At the end we got to enjoy what we made and we got a certificate and the recipe.”
