San Sebastián: Pintxos of the Old Town Cooking Class
The tiny, delectable bites that line the bar tops of San Sebastian are its trademark—pintxos. Mimo was founded in San Sebastián, and a version of this class is our most popular cooking class of all time.
Finding (and eating) the best Basque small bites, or pintxos, in San Sebastián is a local sport, and in this class, home cooks learn how to replicate these sophisticated snacks at home. Let us guide you on a cooking journey through the recipes of the most famous streets and bars of San Sebastián’s Old Town, and learn how to replicate its most talked-about pintxos, whether it’s the prawn skewer at Goiz Argi or the slow cooked beef cheek at Borda Berri.
Each class includes:
instruction with expert chef aperitif & digestif hands-on preparation of pintxos with top-quality produce recipes gourmet lunch with wines
Each Pintxo Cooking class ends with a delicious lunch and carefully chosen wine pairings. You will gather around our communal dining table to enjoy what you and your fellow classmates have cooked using your newly acquired knowledge.
Raised in the Basque Country, Ander has always been serious about food – but it wasn’t until he moved to Dublin at 18 that this passion truly flourished. There, he began work as a chef and fell in love with the creativity and heat of the kitchen, a love that later took him to a trattoria in Milan and then back home to study at the Cebanc Culinary School in San Sebastián. After finishing his studies, he moved to London to work in the city’s first Basque restaurant, Donostia, and later Urban Caprice, a high-end catering company where he cooked for celebrities at exclusive events.
After eight years in the industry, Ander took some time to travel and eat his way around Southeast Asia. He explored 10 different countries, discovering new cooking techniques and devouring a new cuisine. The trip inspired him to go back to basics and perfect the art of baking, and he’s been obsessed with sourdough and choux since.