4 Hour Private Argentine Cooking Lessons and Wine Testing

A private Argentine cooking lesson plus wine tasting in Buenos Aires is a great way to learn a country through food, not just through photos. I love the hands-on menu coaching with Chef Saul, and I love the four-bottle Argentine wine lineup that you taste with the meal. One possible drawback is the start time, 6:00 pm, which means you will want a relaxed evening plan.

For about 2.5 hours, you cook together, then you sit down to enjoy what you made while testing at least 4 local wines. It is private, so your group stays together and you can ask questions without feeling rushed.

You also get recipes you can recreate at home, which is the part that keeps the evening from fading fast. If you are not a wine drinker, this experience is still about cooking first, but the tasting is built in, so it helps to let the host know your preferences ahead of time.

Key highlights you will care about

• Private class with Chef Saul: A real teacher, patient and conversational, with a small-group feel.
• 2.5 hours of cooking: You work on a full Argentine menu, not just one dish.
• Empanadas and chimichurri show up: The practical classics many people come to Argentina for.
• At least 4 wines tested with dinner: Pinot Noir, Cabernet Franc, Malbec, and 100% Torrontes.
• Recipes sent after class: So you can repeat the dishes later.
• Dietary flexibility has happened: Including kosher meat in at least one class and alcohol-free dessert needs.

Cooking With Saul in Buenos Aires, Starting at 6:00 pm

Buenos Aires is a city of late dinners, so a 6:00 pm start makes sense. You meet at Tronador 3123 (C1430DME) in the Autonomous City of Buenos Aires, and the experience ends back at the same meeting point. That round-trip setup is handy on a trip when you want your evening locked in.

This is also a smart format because you are not just watching someone else cook. You get hands-on guidance while making an Argentine menu step by step. In the best classes, that turns into confidence, not just entertainment.

The private setup matters too. You stay with your group, and Saul can tailor the pace to what you need, whether you are an adventurous cook or someone who usually survives on toast and coffee.

The 2.5-hour menu prep, what you actually learn

The core of the night is about 2.5 hours of cooking together. You prepare a full Argentine menu, which typically centers on the foods that tourists spot on menus because locals really eat them.

From actual past class menus, expect to see a spread like this:

• Empanadas, made during the lesson
• Chimichurri beef, paired with what you cook
• A steak course (one ribeye-style steak came up in a past class)
• Roasted potatoes, kept simple and satisfying
• A dulce de leche dessert (often as a gelato-style treat)

Why this matters is simple: you learn the building blocks of Argentine home cooking. Empanadas are technique plus timing. Chimichurri is balance and freshness. Dulce de leche is the sweet anchor.

Saul’s teaching style shows up in the way people describe the class: patient, affable, and practical. If a step feels confusing, the best part of a private class is you can slow down and get it clarified in real time.

Also, the space and flow matter. One person noted good organization and music played at a comfortable volume. That seems minor until you are in the middle of chopping and frying, and you just want the room to let you focus.

What your cooking session feels like, hands-on and calm

This is not a chaotic cooking demo where everyone stands around and hopes they learn something. The class is designed so you move through tasks as a group, with Saul coaching and keeping the evening fun.

A few details from past participants are worth taking seriously:

• The instruction can work well for teens, not just adults.
• You can keep cooking even if you are not an expert already.
• The host’s conversation stays friendly, so you get context for what you are doing, not random lecturing.

If you cook at home, you know the difference between being told what to do and being guided through it. This experience leans toward guidance, which is why people leave feeling able to repeat the recipes, not just impressed on the spot.

Dietary needs and family-friendly flexibility

Buenos Aires has plenty of restaurant options, but cooking lessons can be tricky if you have restrictions. The good news here is that Saul has accommodated kosher meat for a participant’s lesson. That suggests he can source alternatives when asked.

He has also handled an alcohol-free dessert request for a 13-year-old in a family group. That does not mean every adaptation is guaranteed, but it is a strong sign of flexibility.

My practical advice: if you need kosher ingredients, alcohol-free dessert, or any other swap, message ahead of time. With a private class, your requirements are easier to plan than in a large group setting.

The wine tasting that runs with dinner, not after it

After the cooking, you enjoy the meal and test at least 4 bottles of exceptional local wine. This is a key reason the experience feels like a full evening, not two separate activities.

You taste wines that cover both grape variety and regional identity. The lineup includes:

• Pinot Noir barrel fermented in Patagonia
• Cabernet Franc from Guallataray, Mendoza
• Malbec from Uco Valley, Mendoza
• A late-harvest wine made from 100% Torrontes

Even if you do not consider yourself a wine person, this lineup is useful. It gives you a quick snapshot of how different Argentine regions and grape choices can feel in the glass. You are learning by comparison, which is usually the fastest way to build real tasting confidence.

A practical note: the tasting is integrated into your meal time. That helps you keep the evening relaxed, and it also means you are not stuck taking notes with an empty stomach.

Pairing the lesson with real Argentine classics

What makes the pairing work is the menu you cook. You are tasting wine alongside food you made with your own hands, so you connect the dots faster. Empanadas, steak, chimichurri, and a dulce de leche dessert give you a mix of savory and sweet moments.

This is where a lot of cooking classes fall short. They teach steps, then you eat something that tastes separate. Here, the flow keeps your attention on the same dishes from start to finish. It is the difference between a craft class and a “show up, eat, leave” dinner.

One past class also included recipes being shared so you can recreate the dishes later. That is a big deal for value, because you are not paying only for one night. You are paying for a skill you can use back home.

Where the recipes matter for value, not just nostalgia

Getting recipes sent after the class is one of the smartest parts. Many people have a memory of cooking, but without written steps, it fades fast.

If you plan to cook Argentine food again, the recipes help you:

• Recreate proportions and steps while the techniques are fresh in your head
• Share the dishes with friends and family in your own kitchen
• Compare what you made in Buenos Aires with what you can find in your home grocery stores

If you do not think you will cook again, you may still enjoy the recipes as a souvenir. But I would buy this experience mainly for the learning, since the recipes are the proof you actually picked up something practical.

Price and value at $210 per person

At $210 per person for about 4 hours, this is not a budget activity. But it is also not just a tasting, and it is not just a cooking show.

You are paying for:

• A private, chef-led cooking lesson
• About 2.5 hours of hands-on instruction
• A full Argentine menu meal
• Wine testing with at least 4 bottles
• Recipes sent after the class

That blend is the value. Many tours charge for one thing, then pad the rest with vague “culture” time. Here, your time is structured: cook, eat, taste, and take home instructions.

One small reality check: wine tasting is part of the product, so consider whether you want to spend part of the evening with wine. If your goal is strictly non-alcohol fun, ask early about options based on your needs, especially if traveling with kids.

Also, this experience tends to book ahead. On average it is booked about 25 days in advance. If you are traveling during popular weeks, I would reserve sooner rather than later.

Meeting point logistics, what to do before you arrive

You start at Tronador 3123, C1430DME in Buenos Aires, and you return there when you are done. The meeting point is near public transportation, which helps if you are juggling metro lines or plan to use a ride-share.

Because it starts at 6:00 pm, I suggest you arrive early enough to settle. You do not want to show up stressed with shopping bags still in your hands. If you have dietary notes, it is best to communicate them right away at the start.

What to bring is simple: comfortable shoes and an appetite. If you are the type who hates getting your hands dirty, this is still workable, but you will probably enjoy it more if you are ready to cook.

Who should book this and who might skip it

This is a strong fit for:

• Couples who want an intimate, food-centered night
• Solo travelers who like direct instruction and conversation
• Families with teens, since the class format has worked well for younger participants
• Wine curious people who want an easy structured tasting during dinner

I would consider skipping if:

• You only want a passive tour and do not want to cook
• You want a strictly non-alcohol experience and have not communicated preferences in advance
• You are looking for a quick hit. This is a full evening, not a 60-minute stop

If you are torn between a restaurant dinner and this class, think about what you want to remember. A restaurant gives you a meal. This gives you skills, recipes, and a tasting that connects to the food.

Final call: should you book El Arte de Amasar?

If your idea of a great Buenos Aires evening includes hands-on cooking, real Argentine comfort foods, and wine testing that feels built into dinner, I think this is a smart booking. It is private, structured, and guided by Saul, with a track record of keeping things friendly and workable for different ages.

Book it if you want value in the form of learning, not just entertainment. Pass if you want a late-night stroll or a totally low-effort outing.

Either way, do one thing before you go: message ahead with any dietary needs. The evidence suggests Saul can handle swaps when asked, and that will make your night smoother.

FAQ

How much does the Argentine cooking lesson and wine tasting cost?

It costs $210.00 per person.

How long is the experience?

The duration is about 4 hours.

What time does it start in Buenos Aires?

The start time is 6:00 pm.

Is this a private tour?

Yes, it is a private tour/activity, and only your group will participate.

What will we cook during the class?

You will prepare a full Argentine menu together.

What wines are included in the tasting?

You will test at least 4 bottles: Pinot Noir barrel fermented in Patagonia, Cabernet Franc from Guallataray in Mendoza, a premium Malbec from Uco Valley in Mendoza, and a late-harvest wine made from 100% Torrontes.

Where is the meeting point, and where does it end?

You meet at Tronador 3123, C1430DME, Buenos Aires, Argentina, and the activity ends back at the meeting point.

Do you get recipes to take home?

Yes. Saul sends recipes so you can recreate the dishes at home.

Can I cancel and get a full refund?

Yes, it has free cancellation. You can cancel up to 24 hours in advance for a full refund, and changes within 24 hours of the start time are not accepted.