Bring the energy of a Spanish tapas bar into your own kitchen.
In this one night class, you’ll learn the techniques, traditions, and flavours behind Spanish pintxos and tapas, with a focus on classic bites made for sharing. We’ll explore the difference between pintxos and tapas, how these dishes became such an important part of Spanish food culture.
You’ll prepare a selection of bar style dishes inspired by the pintxos bars of Northern Spain, learning how to balance bold flavours, crisp textures, creamy fillings, and beautiful presentation. Along the way, you’ll learn the foundations of classic Spanish croquetas, including how to build flavour, shape, bread, and fry them until golden and crisp. You’ll also make three classic pintxos and finish the evening with Basque cheesecake, known for its caramelized top and rich, creamy centre.
Techniques You’ll Learn & Dishes You’ll Make
The difference between pintxos and tapas
Traditional Spanish croquetas — how to infuse flavour, make a smooth béchamel (demo only), shape, bread, and fry them until perfectly crisp
Three classic pintxos inspired by the bars of Northern Spain
Basque cheesecake for dessert (demo only) — how to achieve its signature caramelized top and creamy center
Balancing textures and bold flavours in small bites
How to prepare and assemble pintxos beautifully for serving and sharing
What to drink with pintxos and tapas
Frying techniques for crispy, golden results
Spanish bar culture and the tradition of sharing food around the table (“la mesa”)
This class can be made vegetarian, but it cannot be made vegan, gluten free, or dairy free.
Bring the energy of a Spanish tapas bar into your own kitchen.
In this one night class, you’ll learn the techniques, traditions, and flavours behind Spanish pintxos and tapas, with a focus on classic bites made for sharing. We’ll explore the difference between pintxos and tapas, how these dishes became such an important part of Spanish food culture.
You’ll prepare a selection of bar style dishes inspired by the pintxos bars of Northern Spain, learning how to balance bold flavours, crisp textures, creamy fillings, and beautiful presentation. Along the way, you’ll learn the foundations of classic Spanish croquetas, including how to build flavour, shape, bread, and fry them until golden and crisp. You’ll also make three classic pintxos and finish the evening with Basque cheesecake, known for its caramelized top and rich, creamy centre.
Techniques You’ll Learn & Dishes You’ll Make
The difference between pintxos and tapas
Traditional Spanish croquetas — how to infuse flavour, make a smooth béchamel (demo only), shape, bread, and fry them until perfectly crisp
Three classic pintxos inspired by the bars of Northern Spain
Basque cheesecake for dessert (demo only) — how to achieve its signature caramelized top and creamy center
Balancing textures and bold flavours in small bites
How to prepare and assemble pintxos beautifully for serving and sharing
What to drink with pintxos and tapas
Frying techniques for crispy, golden results
Spanish bar culture and the tradition of sharing food around the table (“la mesa”)
This class can be made vegetarian, but it cannot be made vegan, gluten free, or dairy free.
