Chile and Peru

Duration: 3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Though they share many dishes, such as ceviche, and both lay claim to making the best pisco, Chileans and Peruvians typically take opposing approaches to their food. Whereas Peru’s cuisine is normally complex and heavily spiced, like aji de gallina and causa a la limeña, many Chilean plates emphasise freshness, with strong and simple flavors. Join us as we take a salivating tour of Latin American cuisine, starting with dishes that transcend national borders and are found across the region, and then taking a closer look at some regional specialties.


  • Pisco sour / South American classic cocktail
  • Paila marina / Fish soup Chile style
  • Ceviche / fish marinated in lime juice with sweet potatoe and corn
  • Pebre verde chileno / Green chili salsa
  • Empanadas de pino / Chilean beef pie
  • Budin del Cielo / Milky custard


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Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package