Cooking Class: Spanish Meal and Wine in Barcelona
Plan your trip to Spain and immerse yourself in the local flavors with a cooking class in Barcelona.
Begin your culinary journey by making a traditional Andalusian gazpacho with tomato, bell peppers and almonds. Then, make arroz caldoso, a brothy rice dish with clams, squid and mussels mixed in. For dessert, enjoy a decadent crema Catalana, a custard dessert flavored with cinnamon and citrus and topped with fresh berries. Alongside your meal, enjoy curated wine pairings from local Spanish regions.
If you have a dream of cooking with local chefs in Spain, book a spot in a cooking class today!
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Andalusian Gazpacho
With tomato, bell peppers, garlic, olive oil and almonds
"Arroz Caldoso" Brothy Rice With Seafood
With langoustine, clams, squid, mussels and rice
"Crema Catalana" Custard With Hints of Cinnamon, Citrus and Caramelized Sugar
With cream, egg yolk, citrus fruit, berries and cinnamon
Wine (2 Glasses per Person)
With Albariño (white wine from Rías Baixas), Garnatxa Negra (red whine from Mont Sant)
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsGroup, Fun, Spanish, Mediterranean, Pescatarian
Outside Reviews for Chef Juan
Robert
18 Jun 2024
Had a fantastic experience with the amazing host Chef Juan, learning how to cook authentic delicious spanish dishes while having the best of times. Will definitely repeat next time I'm in Barcelona!
Chef Juan is a culinary maestro from the vibrant culinary hub of Barcelona, Spain. With a rich background in expanding gourmet businesses, restaurants and hotels around the globe, his passion for creating remarkable dining experiences is in everything he does. Chef Juan's advanced culinary degrees and certifications in bakery, Thai cuisine and molecular cooking reflect his dedication to continuous learning. Nowadays, he works as a culinary consultant specializing in menu development.
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