Learn the secrets of bacalao al pil-pil, marmitako tuna stew, and Basque green sauce with an experienced home cook in San Sebastián. Small classes (max 8 people) in a residential kitchen for an authentic experience.
The Bacalao and Traditional Basque Cooking class introduces participants to the cornerstones of Basque home cooking, led by an experienced home cook in a residential kitchen in San Sebastián. The class focuses on three iconic preparations: bacalao al pil-pil (salt cod slow-cooked in olive oil until the fish's natural gelatin emulsifies into a thick white sauce — one of the most technically demanding preparations in traditional Basque cooking), marmitako (a hearty tuna and potato stew with pimientos de Choricero, originally eaten by Basque fishermen at sea), and merluza en salsa verde (hake in Basque green sauce with clams and parsley). Salt cod occupies a singular place in Basque culinary culture that the class explores in depth. Despite the abundance of fresh Atlantic fish on the Basque coast, bacalao has been a staple of the region for centuries — a historical paradox explained by the role of Basque whalers and sailors who traded salt cod from the waters off Newfoundland and Iceland long before refrigeration made fresh fish transportable. The instructor covers the full desalting process (36–48 hours of soaking with regular water changes), the selection of the correct cut for each preparation, and the characteristic slow circular motion of the pan required to coax the pil-pil emulsion without breaking it. The class takes place in a residential apartment kitchen in San Sebastián, providing a more intimate and authentic atmosphere than a purpose-built commercial cooking school. Class size is capped at eight participants, allowing close individual attention at each stage of the cooking process. Participants work alongside the instructor throughout — taking turns on each preparation — and sit down together to eat all three dishes at the end of the session, paired with a glass of local wine included in the price. The experience runs for four hours and operates in English. The residential kitchen location, confirmed by email after booking, is within walking distance of the Parte Vieja.
| Price | €85–110 per person |
|---|---|
| Duration | 4 hours |
Highlights
- Master bacalao al pil-pil using the traditional slow-emulsion method with a Basque home cook
- Cook marmitako tuna stew and merluza en salsa verde from scratch in a residential kitchen
- Small classes of maximum 8 participants for close individual attention at every stage
- Explore the cultural history of salt cod and its central role in the Basque kitchen
- Eat a full multi-course meal of all dishes prepared, paired with local wine
Tips for visiting
- Wear comfortable clothes — cooking in a residential kitchen means working in closer quarters than a professional classroom; aprons are provided.
- Inform the instructor in advance if handling raw fish is a concern; participants can assist with sauce and vegetable preparation while others handle the fish.
- The class covers three full dishes and ends with a multi-course meal; arrive with a modest appetite rather than a full stomach.
- The residential kitchen location is confirmed by email after booking and is within walking distance of the Parte Vieja in central San Sebastián.
- Desalting the bacalao requires 36–48 hours of preparation; the instructor completes this before the class but explains the full process through demonstration.
Frequently asked questions
What is bacalao al pil-pil?
Bacalao al pil-pil is a traditional Basque dish of salt cod slowly cooked in olive oil at low temperature. The gelatin released by the fish emulsifies with the oil to create a thick, creamy sauce — a technique requiring patience and a distinctive gentle circular motion of the pan. It is considered one of the most technically demanding preparations in traditional Basque cooking.
Do participants need to prepare the bacalao before the class?
No — the instructor desalts the cod 36–48 hours before the session. The class covers the full desalting process through demonstration and explanation so participants understand the preparation from start to finish.
Is the class suitable for participants who eat fish but not red meat?
Yes. The class focuses on salt cod and hake (merluza); the marmitako uses tuna. No red meat is involved in the three core preparations, and participants who eat fish but not meat are fully accommodated.
How large is the kitchen and will there be enough space?
The class is capped at eight participants to ensure everyone can work comfortably in the residential kitchen. This small size is one of the defining characteristics of the experience; spaces are limited and early booking is recommended.
What language is the class conducted in?
The class is conducted in English. Spanish-language sessions may be available on request; inquire when booking.
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Bacalao and Traditional Basque Cooking
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