Terrazza Grill in Palermo offers a hands-on cooking class with a dinner of premium cuts of meat for small groups of up to twelve people. For about thirty minutes, the chef guides participants through the grilling area, explaining how the meats are selected and detailing the differences between two classic cuts. They also learn about fire management and cooking times before each person takes part in a stage of the preparation.
The dinner includes appetizers of meat empanadas, chorizo, blood sausage, and provoleta cheese , and a choice of either a 450-gram ribeye steak or a 400-gram sirloin steak, both from grass-fed, grain-finished steers . Side dishes range from triple-cooked fries to a vegetable casserole, and the meal can be finished with either flan with dulce de leche or a "vigilante," the classic sweet potato and cheese dessert.
The full experience lasts two hours, begins at 6:00 PM, and is usually recommended for sunset. It's an alternative designed for those who prefer a more intimate dinner with time to ask specific questions about Argentine cuts of meat , rather than a shared dining room with other tables.