All San Sebastian Tours & Excursions in 2026

The Chef, Mattin knew his stuff really well and did a good job demonstrating. He went over basic knife skill which to me was a complete waste of time (I think most people signing up for a cooking class already know this safe methodology). The other aspects of the class were spot on. My only disappointment comes from Basque cooking technique not from the class. It turns out this style of cooking uses blending food flavors for piquing the taste buds much more than using spices; the only spice used was salt. How to blend the flavors to accomplish this would be far too broad a subject for this 3-hour class, but I got enough information from the class to want more. Basque pintxos food is built on and highlights this technique but you cannot learn it from eating them unless you have some understanding of this in the first place. Since we had pintxos before the class it made me aware of this and we did spend 2 more meals eating pintxos to get a better understanding of the mixing and highlighting flavors we saw in the brief discussion of pintxos in the class. I highly recommend the class, but don't expect to learn how to build Basque flavors; that is a much more complex subject.