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France Navarra and La Rioja Cooking Class in San Sebastian

Donostia, Spain
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Book online or call: (888) 651-9785(888) 651-9785

From US$215.80

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up to 24 hours in advance
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icon5 hours  (Approx.)
Mobile ticket
iconOffered in: English
Good for avoiding crowds

Overview

The culinary traditions of the Basque Country stretch from the mountains of Navarre to the vineyards of La Rioja Alavesa. Master the art of traditional Basque cuisine during a 4-hour cooking class in San Sebastian, designed for travelers with a passion for food. Under the guidance of an expert chef, you’ll create earthy dishes which you’ll later feast upon beside carefully chosen wines. Small-group tour limited to 10 people.
  • 4-hour Basque cuisine cooking class in San Sebastian
  • Ideal for travelers with a passion for Spanish cuisine
  • Master the art of dishes originating from Navarre and La Rioja Alavesa
  • Create traditional dishes and feast on them for lunch alongside carefully chosen wine
  • Small-group tour limited to 10 people
Make your way to 1 Okendo Street, located at 20004 Donostia-San in central San Sebastian, for 10am. On arrival, you’ll be greeted by your culinary instructor and instructed to follow hygiene regulations by washing your hands and donning an apron.

Then, you’ll launch into a culinary experience inspired by recipes from the south of France, Navarre, and La Rioja Alavesa, all of which comprise the Basque Country.

Learn to prepare earthy stews and smoked meat dishes accompanied by fresh vegetables, before sitting down to feast on the fruits of your labor, accompanied by carefully selected wine.

Your experience concludes at the cooking school.   
The answers provided below are based on answers previously given by the tour provider to customers’ questions.
Q:
What is the maximum group size during France Navarra and La Rioja Cooking Class in San Sebastian?
A:
This activity will have a maximum of 16 travelers.

See all safety measures taken by France Navarra and La Rioja Cooking Class in San Sebastian.

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Product code: 6535P11

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