Pintxos Class, Cheese Board And Wine

A cooking instructor teaches you to make the most traditional pintxos of Bilbao and the Basque Country, explaining the local ingredients and guiding each step. You eat them afterwards with wine, a cheese board and dessert.

Overview

This is a hands-on pintxos cooking class run by Gastronomía Bilbao, a cooking school with its own gourmet shop where check-in happens. A chef and instructor leads the session, which lasts 2.5 hours and covers four pintxos, both traditional and modern styles. You chop, mix and cook alongside the rest of the class while the chef explains each step and the story behind the local, seasonal ingredients.

The class starts with an introduction to the ingredients used in northern Spanish cooking, then moves straight into preparation. A glass of local wine accompanies the cooking, and non-alcoholic alternatives are available. Once the pintxos are plated, you eat what you made, served with a charcuterie and cheese board that includes Idiazabal cheese, plus dessert. Each person gets three drinks in total.

It suits travellers who want to cook rather than just watch, and reviewers repeatedly describe it as sociable and fun, with plenty of banter and food facts along the way. Recipes and an apron are provided, so you can recreate the pintxos at home. The menu shifts with the market and the season, so the four pintxos you make may differ from what other travellers describe.

What's Included

Itinerary

1. Meet at the schoolArrive at the cooking school and check in by the small gourmet shop inside the venue.
2. Ingredient introductionThe chef introduces the local, seasonal ingredients and spices and explains their role in traditional Basque cooking.
3. Hands-on cookingChop, mix and combine ingredients under the chef's guidance, with a glass of local wine to sip as you go.
4. Plating four pintxosFinish and plate four different pintxos, mixing traditional and modern styles.
5. Sit-down tastingEat the pintxos you made, alongside a charcuterie and cheese board with Idiazabal cheese, dessert, and your remaining drinks.

What To Expect From The Tour

A few practical points worth knowing before you book this class.

• No pickup. Transport to the venue is not included. Meet at the cooking school, by the small gourmet shop inside, where check-in takes place.
• You cook, not watch. The class involves real prep work, with the chef guiding you through each step of preparation. One reviewer described washing mushrooms, chopping potatoes and garlic, and poaching cod, so expect to be busy rather than observing.
• Drinks included. Three drinks per person are provided, with local wine during the session and non-alcoholic options available. One reviewer also praised the wine offered during the class.
• Sociable pace. The tasting is a shared part of the experience, with the class eating the pintxos everyone prepared. Reviewers often mention the welcoming, humorous atmosphere and the stories shared while cooking.
• Allergies in advance. Tell the operator about dietary needs when booking. One reviewer reported that a seafood allergy notified in advance resulted in an adjusted menu for her daughter.
• Seasonal menu. The dishes change depending on market availability and the time of year, so the four pintxos you make may differ from what other travellers describe.

Common issues. The menu is not fixed and changes with the market and season, so anyone hoping to cook specific dishes may be disappointed. One reviewer felt the dishes could have been more varied and that the class leaned more towards stories than cooking at times. Tips are not included in the price. Transport to the venue is your own arrangement, and the class runs for 2.5 hours, so plan the rest of your evening around it.

Common Questions