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Learn to make moqueca, feijoada and classic caipirinhas in a 3-hour, hands-on class in Copacabana. Small groups and local ingredients make this a practical, flavorful introduction to Brazilian home cooking.
Learn to make moqueca, feijoada and classic caipirinhas in a 3-hour, hands-on class in Copacabana. Small groups and local ingredients make this a practical, flavorful introduction to Brazilian home cooking.
The studio door opens to the sound of distant waves and the citrus-scented air of Copacabana; inside, a small wooden table already holds limes, palm oil, cassava flour and fresh herbs. You join up to six other guests around a compact prep station, blades and bowls at the ready, while an experienced local chef outlines the menu for the next three hours.
Verified experiences and guided adventures in the surrounding area.
Operated by Gregtur Turismo · Rio de Janeiro, Rio de Janeiro
The studio door opens to the sound of distant waves and the citrus-scented air of Copacabana; inside, a small wooden table already holds limes, palm oil, cassava flour and fresh herbs. You join up to six other guests around a compact prep station, blades and bowls at the ready, while an experienced local chef outlines the menu for the next three hours.
This class focuses on five classic courses—starters, a main (Seafood Moqueca on Mon/Wed/Fri or Pork-and-Beans Feijoada on Saturdays), banana farofa, and a surprise dessert—paired with two drinks (caipirinha and a coconut batida). The format is hands-on: you chop, season and simmer under guided instruction, then sit down together to taste what you made.
Copacabana’s culinary culture blends Portuguese, African and indigenous techniques; feijoada has deep Afro-Brazilian roots, while moqueca highlights Atlantic seafood and dendê (palm oil) influences. The studio’s ingredients and equipment are provided, and groups are intentionally small (max seven) for a personalized tempo.
Practicalities: the class lasts about three hours, requires no prior experience, and is a good fit for travelers wanting a lively, social food workshop with take-home techniques. Tell the operator about dietary restrictions when booking, arrive hungry and plan travel time—Copacabana is busy, especially at sunset. With a mix of sensory detail and clear instruction, this workshop is as much a cultural primer as it is a cooking lesson.
easy.
3 hours.
Light—mostly standing and short movements; no special fitness required
Yes—two alcoholic drinks (usually a caipirinha and a batida de coco) are included; non-alcoholic options can be requested in advance.
No—this is a beginners-friendly, hands-on class with step-by-step guidance suitable for novices and food enthusiasts alike.
The host asks for dietary requirements at booking; vegetarian adaptations are often possible but must be confirmed ahead of the class.
The studio is located in the Copacabana neighborhood—confirm the exact address on your booking voucher and allow extra time for beach traffic.
Feijoada developed in Brazil with strong Afro-Brazilian cultural roots; Copacabana grew into a major beach neighborhood in the early 20th century.
Choose classes that use sustainably sourced seafood where possible, avoid single-use plastics, and support local producers to reduce environmental impact.
Gregtur Turismo operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The studio door opens to the sound of distant waves and the citrus-scented air of Copacabana; inside, a small wooden table already holds limes, palm oil, cassava flour and fresh herbs. You join up to six other guests around a compact prep station, blades and bowls at the ready, while an experienced local chef outlines the menu for the next three hours.
The studio door opens to the sound of distant waves and the citrus-scented air of Copacabana; inside, a small wooden table already holds limes, palm oil, cassava flour and fresh herbs. You join up to six other guests around a compact prep station, blades and bowls at the ready, while an experienced local chef outlines the menu for the next three hours.
This class focuses on five classic courses—starters, a main (Seafood Moqueca on Mon/Wed/Fri or Pork-and-Beans Feijoada on Saturdays), banana farofa, and a surprise dessert—paired with two drinks (caipirinha and a coconut batida). The format is hands-on: you chop, season and simmer under guided instruction, then sit down together to taste what you made.
Copacabana’s culinary culture blends Portuguese, African and indigenous techniques; feijoada has deep Afro-Brazilian roots, while moqueca highlights Atlantic seafood and dendê (palm oil) influences. The studio’s ingredients and equipment are provided, and groups are intentionally small (max seven) for a personalized tempo.
Practicalities: the class lasts about three hours, requires no prior experience, and is a good fit for travelers wanting a lively, social food workshop with take-home techniques. Tell the operator about dietary restrictions when booking, arrive hungry and plan travel time—Copacabana is busy, especially at sunset. With a mix of sensory detail and clear instruction, this workshop is as much a cultural primer as it is a cooking lesson.