Basque cooking class in San Sebastián:
Cook four Basque dishes
Destination
San Sebastian, Spain
Duration
2.5 hours
Tour size
Max 10
Language
English
Overview
San Sebastián is one of the food capitals of the world, and this cooking class in San Sebastián takes you behind its kitchen doors. In Gros, the seaside neighborhood where locals actually eat, a professional Basque chef walks your small group through an aperitivo and four beloved dishes, and sends you home with the recipes.
- •Build and eat your own Gilda, the original Basque pintxo
- •Cook four classic Basque dishes alongside a professional chef
- •Learn the trick to flipping a potato tortilla like a local
- •Master a centuries-old Basque sauce and other techniques worth keeping
- •Sit down to the full meal you made, with dessert and drink pairings
What's included
- A hands-on cooking class with a professional Basque chef
- Your own Gilda pintxos and four Basque dishes
- A full meal, including dessert and drink pairings
- The recipes to take home
- A small group of 10 guests maximum
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What to expect
The Gros kitchen and your first pintxo
You'll meet your chef in Gros, the local seaside neighborhood where San Sebastián eats away from the Old Town crowds, and step into a real working kitchen. To start, you'll build your own Gilda, the skewer of olive, anchovy, and pepper that began Basque pintxo culture. It's hands-on from the first bite.
Four Basque dishes
Over the next couple of hours, your chef guides your group through four classic dishes, sharing the techniques that make them sing. You'll learn the knack of flipping a potato tortilla without losing it, and the method behind a centuries-old Basque sauce. These are recipes you'll actually use again at home.
"The tortilla is where it gets fun. Everyone's nervous about the flip, the whole class holds its breath, and then the cheer when it lands cleanly is the best part of my night."
Alberto,
WalksDevour San Sebastián chef
"We cook in Gros, not the Old Town. This is the neighborhood I live in, the kitchen I work in. You're not watching Basque food, you're making it where we make it."
Carlos,
WalksDevour San Sebastián chef
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