This was such a fabulous experience - you're invited into Lander's home, where you begin by learning about the origin of and story behind staple ingredients in Basque cuisine. You then progress to preparing and eating a series of pintxos, with everything timed flawlessly (and some of the labor intensive work ie caramelizing onions for four hours nicely already done for you). The hours flew by as we learned, laughed, ate, drank, and cooked. Lander was incredible - knowledgable but humble, down to earth, passionate about Basque cooking and culture. This class was such a treat - cannot recommend highly enough! Such a wonderful and immersive way to spend a few hours!
Some highlight dishes -
- Marinated anchovy with garden vinaigrette
- Tortilla de Patata
- Smoked Idiazábal Cheese Risotto (fav)
- Basque cheesecake
- Gilda (first pintxo in San Sebastian) - pepper, anchovy, and olive- wasn't expecting this to be as great as it was read more