Bilbao’s vibrant culinary scene offers a unique opportunity to take in the art of Basque cuisine. In a private, hands-on workshop, participants can expect to learn the secrets behind creating authentic pintxos – the beloved Basque small bites. Under the guidance of expert instructors, they’ll not only prepare a modernist twist on the classic Gilda, but also savor the rich flavors of low-temperature cod in the signature pil pil sauce. As the workshop unfolds, guests will discover the region’s gastronomic treasures, from a contemporary chop tar tar toast to the traditional Basque dessert, gatzatua. With regional wines complementing the experience, this exclusive event promises a delightful journey into the heart of Basque culinary mastery.
Key Points
- Hands-on private workshop in Bilbao guiding participants in the preparation of authentic Basque pintxos, a 2-3 hour shared tasting experience.
- Learn the technique of cooking cod at precise temperature and creating the classic pil pil sauce, showcasing Basque mastery of seafood.
- Prepare a modern twist on a classic Basque pintxo, the Chop Tar Tar Toast, with a sophisticated blend of textures and flavors.
- Savor the traditional Basque dessert, Gatzatua, a combination of toasted nuts and luscious local honey.
- Enjoy a harmonious balance of Txakoli and Rioja Alavesa wines, expertly paired with the Basque culinary delights.
Overview of the Workshop
This private, hands-on workshop in Bilbao allows participants to prepare and savor authentic Basque pintxos, or small-plate delicacies, under the guidance of expert instructors.
Over the course of 2-3 hours, attendees will learn the secrets behind these beloved local specialties. The experience begins with the hands-on preparation of the pintxos and culminates in a shared tasting.
Guests can expect to create a variety of pintxos, from the classic Gilda to modern interpretations like low-temperature cod with pil pil sauce and chop tartare toast. To complement the savory bites, the workshop also includes regional Txakoli wine or red wine from Rioja Alavesa, as well as traditional Idiazabal cheese and cured ham.
Preparation of Modernist Gilda
Typically, the workshop begins with preparing the Modernist Gilda, a contemporary twist on the classic Bilbao pintxo.
Participants carefully assemble the components – a skewered combination of green olive, anchovy, and pickled guindilla pepper – showcasing the vibrant flavors that define this iconic Basque bite.
The chefs guide the group through the precise preparation, emphasizing the importance of balance and textural contrast.
As the pintxos take shape, the aroma of the briny and piquant ingredients fills the air, whetting the appetite for the next course.
With each component meticulously placed, the Modernist Gilda is a visual delight, a testament to the culinary artistry that permeates the Basque country’s renowned pintxo culture.
Low Temperature Cod With Pil Pil Sauce
Next, the workshop participants prepare a low-temperature cod dish accompanied by the renowned pil pil sauce. The chefs demonstrate the technique of cooking the cod at a precise temperature to achieve a meltingly tender texture, as the delicate fish gently cooks in its own juices.
They then guide the participants through the process of creating the classic pil pil sauce, a simple yet captivating emulsion of olive oil, garlic, and the starchy cooking liquid from the cod, which lends a silky, luxurious mouthfeel to the dish.
The interplay of the buttery-soft cod and the rich, luscious sauce is a true highlight of the Basque culinary tradition, showcasing the region’s mastery of seafood.
Chop Tar Tar Toast
The chefs then demonstrate the preparation of the chop tar tar toast, a modern twist on a classic Basque pintxo. They carefully chop the freshest, high-quality beef into a fine tartare, seasoning it with just the right balance of spices and aromatics to bring out the meat’s natural sweetness. The tartare is then piled onto perfectly toasted bread, creating a delightful contrast of textures and flavors.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Beef tenderloin | 200g | Finely chopped |
| Dijon mustard | 1 tbsp | – |
| Shallot | 1 | Minced |
| Capers | 1 tbsp | Rinsed and chopped |
| Parsley | 2 tbsp | Finely chopped |
| Salt and pepper | To taste | – |
The result is a sophisticated, yet approachable pintxo that celebrates the quality of the ingredients and the skill of the chefs.
Gatzatua With Honey and Nuts
For the perfect ending to this Pintxos workshop, the chefs prepare a delectable Gatzatua – a traditional Basque dessert that combines the rich, nutty flavors of toasted walnuts and almonds with the sweetness of local honey.
This decadent treat is sure to delight the senses, with its:
- Crumbly, golden crust that gives way to a soft, creamy interior.
- Balanced blend of salty, roasted nuts and the luscious, floral honey.
- Satisfying texture that lingers on the palate, leaving you craving another bite.
The Gatzatua is the perfect finale to this immersive Pintxos experience, sending participants home with a true taste of Basque culinary traditions.
Alcoholic Beverage Offerings
Complementing the savory Pintxos, the workshop includes pours of refreshing Txakoli wine or bold red wine from the nearby Rioja Alavesa region.
Txakoli is a light, slightly fizzy white wine that originates from the Basque Country. Its crisp, tangy notes provide a perfect foil to the rich, salty flavors of the Pintxos.
In contrast, the bold, full-bodied red wines of Rioja Alavesa bring a heartier, more robust pairing. Their rich berry notes and subtle oak influence complement the depth of flavors in the Pintxos.
Both beverage options allow participants to fully enjoy the authentic Basque culinary experience. The wine pairings elevate the overall workshop, creating a harmonious balance of flavors.
Snack Inclusions
Alongside the Pintxos and wines, participants also enjoy a selection of traditional Basque snacks, including slices of Idiazabal cheese and cured Iberian ham.
These delectable accompaniments enhance the overall experience, providing a delightful contrast to the artfully crafted Pintxos. The nutty, semi-firm Idiazabal cheese, made from the milk of Latxa and Carranza sheep, offers a rich, complex flavor that pairs beautifully with the savory Pintxos.
Similarly, the thinly sliced Iberian ham, renowned for its deep, aromatic notes, adds a touch of salty indulgence to the spread. Together, these snacks create a harmonious symphony of flavors, elevating the Pintxos workshop into a truly memorable gastronomic adventure.
The snack inclusions are:
- Idiazabal cheese
- Cured Iberian ham
- Traditional Basque accompaniments
Meeting Point and Additional Information
The workshop takes place at Goienkale, 3, Ibaiondo, 48005 Bilbo, Bizkaia, Spain, kicking off at 12:00 pm.
Visitors receive confirmation of their booking unless they’ve reserved the experience within 6 hours of the start time.
While the location isn’t wheelchair accessible, it’s conveniently situated near public transportation.
Infants must sit on laps during the class, and the group size is capped at 12 travelers.
The experience is operated by Umamie, and guests can take advantage of the company’s generous free cancellation policy up to 24 hours before the start time.
Frequently Asked Questions
Is the Venue Air-Conditioned?
The venue isn’t specified as air-conditioned. Given the local climate, it’s likely the workshop space has some form of climate control, but this detail isn’t explicitly stated in the overview provided.
Can I Bring My Own Wine?
No, you can’t bring your own wine. The experience includes Txakoli wine or red wine from Rioja Alavesa. Outside alcohol isn’t permitted, as the drinks are part of the curated tasting menu for the pintxos workshop.
Are Vegetarian Options Available?
Yes, vegetarian options are available for the Pintxos workshop. The menu includes a modernist Gilda and a chop tart toast, which can be prepared without meat. Participants should inform the organizers of any dietary restrictions when booking.
Can I Take Leftovers Home?
Participants can typically take home any leftover pintxos they’ve prepared during the workshop. However, the exact policy may vary, so it’s best to confirm with the organizers before the event begins.
Is It Possible to Book a Private Session?
Yes, the private workshop offers a private session for the preparation of pintxos with lunch in Bilbao. Guests can book this experience and enjoy a hands-on, customized cooking class with a small group.
Recap
This private workshop in Bilbao offers participants a unique opportunity to enjoy the culinary artistry of Basque cuisine.
Under the guidance of expert instructors, guests will prepare and savor authentic pintxos, including a modernist twist on the classic Gilda, as well as traditional Basque dishes like low-temperature cod with pil pil sauce and the dessert gatzatua.
The experience showcases the region’s gastronomic mastery and provides an intimate, hands-on exploration of Basque culinary traditions.
