A hands-on class in a professional kitchen learning to make 6–8 classic and contemporary pintxos with a Basque chef. Includes market shopping, cooking, and eating your creations with txakoli wine.
The Pintxos Masterclass in San Sebastián is a three-hour hands-on cooking class led by a Basque chef in a professional kitchen in the city centre. The class teaches participants to make six to eight pintxos spanning the full range of the form: traditional bread-based preparations such as the gilda — the canonical Basque pintxo of anchovy, olive, and piparra pepper on a skewer — txangurro (spider crab) on toast, and more elaborate preparations involving cured fish and cold sauces, alongside at least one creative contemporary pintxo that reflects the influence of the New Basque Cuisine movement on everyday bar culture. The class begins with a brief market visit or ingredient overview during which the chef explains sourcing: the importance of salt-cured Cantabrian anchovies (distinguished from lesser-quality versions by their firm texture and depth of flavour), the role of the Gipuzkoan pepper harvest in pintxos culture, and the quality markers that separate artisan idiazabal cheese from mass-produced alternatives. Participants then move to the kitchen for the hands-on component, working at shared preparation stations in groups of two or three. The instruction covers practical skills relevant to pintxos — fine slicing of fish, brunoise vegetable cuts, controlled sauce reduction — as well as the pil-pil technique: the slow emulsification of salt cod gelatin and olive oil that produces one of the most celebrated preparations in traditional Basque cooking. By the midpoint of the class, participants are assembling their own pintxos under the chef's direct guidance. The class concludes with a seated tasting of everything prepared, paired with a glass of txakoli wine included in the price. A printed recipe card set covering all preparations is distributed at the end of the session. Classes accommodate a maximum of twelve participants to allow close interaction. The class operates in English and Spanish; French and German may be available on request. Vegetarian substitutions for anchovy and salt-cod preparations can be arranged with advance notice at the time of booking.
| Price | €75–95 per person |
|---|---|
| Duration | 3 hours |
Highlights
- Prepare 6–8 classic and contemporary pintxos in a professional kitchen under a Basque chef
- Market or ingredient overview covering Cantabrian anchovies, idiazabal cheese, and Gipuzkoan peppers
- Hands-on pil-pil emulsion technique and traditional gilda assembly
- Seated tasting of all pintxos prepared, paired with txakoli wine
- Printed recipe card set for all dishes taken home at the end of class
Tips for visiting
- Inform the operator of dietary restrictions at booking — substitutions for anchovy and salt-cod preparations require preparation of alternative ingredients in advance.
- Wear clothes that can handle occasional oil splashes; aprons are provided but kitchen work involves close contact with cooking surfaces.
- A light meal beforehand is recommended since the tasting at the end of class is substantial and follows approximately two hours of active cooking.
- Arriving ten minutes early allows time to settle at a preparation station before the ingredient overview begins.
- Bring a small bag for the recipe cards and any surplus pintxos offered to take home after the tasting session.
Frequently asked questions
Do participants need prior cooking experience?
No cooking experience is required. The class is designed for enthusiastic beginners; more experienced cooks will find the Basque-specific techniques and ingredient knowledge equally engaging.
How many people are in each class?
Classes are capped at twelve participants to ensure close interaction with the chef. Private classes for smaller groups can be arranged on request at an additional cost.
Is the market visit a real market or an in-kitchen demonstration?
Depending on the time slot, the class begins with either a brief visit to a local San Sebastián market or an ingredient presentation in the kitchen. Morning sessions typically include an active market component.
What happens to the pintxos prepared in class?
All pintxos prepared during the session are eaten by participants at the seated tasting at the end of class, paired with txakoli wine. Any surplus may be offered to take home.
Are children welcome in the class?
The class is designed for adults. Teenagers aged 14 and above are welcome when accompanied by a parent or guardian; inform the operator at the time of booking.
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Pintxos Masterclass in San Sebastián
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