Lisbon in Spring: Salt, Citrus & the Atlantic

A bright, coastal exploration of Lisbon’s spring table — fresh, salty, and deeply satisfying.

Spring in Lisbon tastes like salt air and citrus. Soft cheeses, olive oil, preserved fish, and crisp wines come together in food that feels relaxed but purposeful.

This class dives into Portugal’s coastal pantry — from dairy traditions to preserved seafood — and the wines that thrive alongside smoke, salt, and acidity. We’ll explore why Lisbon’s food culture feels so compelling in spring: unfussy, generous, and built for sharing.

Expect bold flavors with clean finishes and pairings that surprise without overwhelming.

Each Global Spring Series class includes:

• A guided wine flight;
• Four paired small bites featuring regional cheeses, accoutrements, and familiar winter snacks;
• A rich, educational tour of the city’s culinary traditions led through immersive storytelling from our Wedgewood cheese and wine experts;
• A take-home guide that blends recipes, cultural context, and historical influences; and
• Access to limited and seasonal wine and cheese selections curated specifically for that spring destination.