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Golden sauce being poured from a spoon over hake cheeks with raisins in a textured white bowl at Taller Arzuaga.

Taller Arzuaga's pigeon dish plated with sliced breast, confit leg, pine nut garnish, and a chocolate-glazed cube on white oval plate.

Portrait of Chef Sara Ferreres, from Taller Arzuaga.

Miniature white amphora vessel topped with a skewered anchovy and garnish, presented as a signature Taller Arzuaga amuse-bouche.

Taller Arzuaga garden vegetable course with green herb-painted plate, fresh herbs, turnip, and preserved accompaniments on wood rounds.

Join a masterclass with a renowned Madrid restaurant's chef

Cook a five-course dinner with Taller Arzuaga's Sara Ferreres, then try each dish with sommelier-selected wine pairings

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Madrid, Spain

3.5 hours

Subtotal US$67*

Coming Soon

*The price shown is an approximate conversion. You will be charged in the local merchant’s currency at checkout. Other currency conversion and bank fees may apply.

The Experience

Discover the art of sustainable Spanish cuisine with Chef Sara Ferreres of Michelin-starred Taller Arzuaga, courtesy of a hands-on culinary masterclass. On 22 December 2026 at Madrid's Alambique Cooking School, you'll hear Sara's ingredient-led philosophy during an intimate workshop, where you'll see how to prepare five of the chef's signature dishes, from organic garden vegetables to hake cheeks and pigeon, while mastering professional techniques and artful plating. Plus, you'll taste each creation alongside wines selected by a sommelier. Exclusively for Mastercard cardholders.

What's priceless

Turning five chef-taught dishes into skills worth bringing home.

The highlights

Meet Chef Sara Ferreres of Michelin-starred Taller Arzuaga
Explore Sara's sustainable approach to Spanish haute gastronomy
Whip up five of her signature dishes, with hands-on guidance
Refine your cooking technique and plating presentation
Sample each course with sommelier-selected wines

Details

Priceless experiences are reserved for Mastercard cardholders
Experience is valid for participants 18 years old and older
Experience takes place on 22 December 2026 at 6:15 p.m.
Experience is for 8–12 people
Cardholders may purchase this experience for a maximum of 4 people
Class is partially interactive and workshop is at an intermediate level, so participants are advised to have prior cooking experience
Workshop and dinner will be enjoyed at a shared table for all attendees
Menu is set and cannot be modified, regardless of any food allergies and/or intolerances
Menu is seasonal; note that some products may change due to availability
The menu:
– Organic vegetables
– Garlic soup
– Hake cheeks
– Rice and pigeon from the Loire Valley
– "El Blanco" dessert
Alcohol abuse is dangerous for your health, consume with moderation
A government-issued valid ID is required for admittance

By clicking "Coming Soon", you agree to all our Terms of Use and Terms & Conditions

Limited to 4 per person, subject to possessing a valid email

Fine Print

This experience is non-refundable upon purchase, unless otherwise noted