西班牙烹饪班在圣塞巴斯蒂安
5
低价保证Reserve now & pay later免费取消
每名成人 起
US$213.65
年龄限制：16-99，每个团体最多 16 人
用时： 5 小时
开始时间： 查看供应情况
电子门票
英语
- 当地导游
- 专业指导
- 午餐
未包含内容- 小费
- 出发详情
- Mimo Bite The Experience, Okendo Kalea, 1, 20004 Donostia, Gipuzkoa, Spain Mimo Bite the Experience, 玛丽亚克里斯蒂娜酒店大楼
回程详情- 返回原来的出发地点
- 无障碍通道
- 靠近公共交通
如果您对无障碍设施有疑问，我们很乐意提供帮助。 只需致电下方的号码，并引用产品代码：6535P13- 最低年龄为 12 岁
- 请在预订时告知任何特定的饮食要求
- 提供素食选择，如有需要请在预订时告知
- 每次预订最多 10 人
- 不适用于素食主义者
- 此次游览/活动出行人数不得超过 16 人
- 要获得全额退款，请至少在体验开始日期前 24 小时取消。
- 西班牙烹饪班在圣塞巴斯蒂安体验价格是多少？
- 西班牙烹饪班在圣塞巴斯蒂安体验起始价为 US$212.27。 在 Tripadvisor 探索和预订西班牙烹饪班在圣塞巴斯蒂安体验
- 哪家公司提供西班牙烹饪班在圣塞巴斯蒂安产品？
- 西班牙烹饪班在圣塞巴斯蒂安由 Mimo Bite The Experience 提供。 阅读点评，探索额外体验或在 Tripadvisor 上联系 Mimo Bite The Experience。 在 Tripadvisor 探索和预订西班牙烹饪班在圣塞巴斯蒂安体验
- 西班牙烹饪班在圣塞巴斯蒂安体验时间有多久？
- 此体验平均花费时间大约为 5 小时。 在 Tripadvisor 探索和预订西班牙烹饪班在圣塞巴斯蒂安体验
- 如果您对此游览有疑问或需要协助预订，我们很乐意提供帮助。 只需致电下方的号码，并引用产品代码：6535P13
预留席位
低至 US$213.65
关于运营方
以下是旅行者对该运营商的意见，这些信息并非由我们提供。
AnnieJuly
00美味的“pinxtos ”午餐之旅！！！
感谢维罗妮卡向我们分享了这种美味的食物，这是我吃过的最好吃的美食！！！说实话，如果你在圣塞瓦斯蒂安旅游，而没有到这家餐厅品尝美食，那将是一大遗憾！！！在用餐期间，我们多么希望维罗妮卡能够一直和我们待在一起！！强烈推荐！！！！！不要…
MadonnaAuckland
00美食之旅
一次在这座古老小镇里的美妙散步，了解到很多关于食物、风俗和历史的信息，当然沿途也有很多艺术景点。我们的导游阿卢梅达（Alumeda）既可爱又博学。强烈推荐。
热爱大海的鱼
00美丽的大海，美丽的海湾
它像大海上的一颗璀璨明珠。美丽的闪着金子般光芒的大海。柔软的沙滩呈现半月形，美丽干净。城市建筑古香古色。大街小巷非常干净。住在老城区晚上游人无数，你会觉得有点吵闹。傍晚靠近海滩找一家小餐馆感觉非常惬意。海鲜产品非常新鲜。
5.0
7 条点评
极佳
7
非常好
0
一般
0
较差
0
很糟糕
0
kimsta88
英国诺丁汉10 条分享
My first cooking class and it was amazing from start to finish. Learnt a lot and the food that we cooked was amazing. The wine pairing with the food was good too. A great experience with an amazing chef and meeting new people.
撰写日期：2023年2月26日
此点评为 Tripadvisor 会员所写的主观评论，并不代表 Tripadvisor LLC 的观点。 Tripadvisor 对点评进行检查。
MimoBiteteam
Thank you so much for your great review, these kind of reviews make us keep on improving.
We hope to welcome you back in Mimo in another occasion
撰写日期：2023年2月27日
此回复为企业代表所写的主观评论，并不代表 TripAdvisor LLC 的观点。
Rob
华盛顿西雅图5 条分享
We were lucky. We were the only two people in the class, off-season traveling is the best. We were concerned they might cancel the class, but Patricio explained that they never cancel, even if only 1 person attends. He told us many people plan their trips around the cooking classes and Mimo will not let anyone down. Sound business philosophy.
This wasn’t just a cooking class, it was about the philosophy, passion, culture, and creativity of making something special. Basque cooking (even when doing a Spanish dish) is focused on simple ingredients (e.g., not using many spices, if any at all). It is about high quality, fresh ingredients.
Our class focused on authentic Spanish Paella. We made one rabbit and one squid paella and crème brûlée. Patricio had all the ingredients ready - the squid was delivered fresh while we were making our introductions.
We started by focusing on the stocks. The squid had a fish (Hake, leek and parsley) based stock, while the rabbit started with caramelized onion, carrot and rosemary. Patricio had those stocks already started when we arrived. We prepped everything else; squid, rabbit, onion, tomato, etc. We had never prepped either rabbit or squid. It was so enlightening learning how to prep each. We can now do this easily at home (we live in San Diego, so have access to fresh squid - not sure about the rabbit, but can substitute chicken). We even learned how to properly dice an onion and tomato. We cook together nearly every evening and didn’t know the best way to chop (we should have been slicing) an onion (as Patricio kept saying, “you’re not wrong, just doing it different”).
We learned a lot about Basque culture and history as well. Mostly because it centers around preparing, cooking and eating food. The Basque philosophy of eating is “small portions and eat often.”
We fell in love with this eating style as well as fresh, fresh, fresh ingredients. I think back on how Patricio dwelled on the freshness of the squid and how you can tell how fresh it is. My wife fully separated both the squid and the rabbit. She’s my hero. I took the pictures and video.
Our class was not about preparing the perfect meal, it was about us understanding and learning the nuances of cooking. Patricio went to great lengths to teach us the details, importance and reasoning of each step. For example, stocks are the foundation of the dish - they use simple ingredients and from there you can build.
I spent about 15 minutes with a mortar and pestal grinding garlic into a paste for the aioli. My wife made fresh mayonnaise (we were both blown away by how easy fresh mayo is to make). The aioli was unbelievable… again, fresh simple ingredients.
I cooked the rabbit paella and my wife the squid. We worked every step with Patricio guiding us. His passion for cooking is so strong and emanates so broadly we were energized (of course I had to immediately get on Amazon and order a paella pan and emulsifier).
After we cooked, we ate. It was such an enjoyable meal… it felt more like home than a class. Lara joined us and we chatted about many things, food a little bit - but mostly we talked about each of us. My wife and I feel blessed to have had that time and met two wonderful people in San Sebastián. We will be back, no doubt.
If you are considering any class with Mimo, don’t think too long - just do it. It is worth every cent and every moment your time.
This wasn’t just a cooking class, it was about the philosophy, passion, culture, and creativity of making something special. Basque cooking (even when doing a Spanish dish) is focused on simple ingredients (e.g., not using many spices, if any at all). It is about high quality, fresh ingredients.
Our class focused on authentic Spanish Paella. We made one rabbit and one squid paella and crème brûlée. Patricio had all the ingredients ready - the squid was delivered fresh while we were making our introductions.
We started by focusing on the stocks. The squid had a fish (Hake, leek and parsley) based stock, while the rabbit started with caramelized onion, carrot and rosemary. Patricio had those stocks already started when we arrived. We prepped everything else; squid, rabbit, onion, tomato, etc. We had never prepped either rabbit or squid. It was so enlightening learning how to prep each. We can now do this easily at home (we live in San Diego, so have access to fresh squid - not sure about the rabbit, but can substitute chicken). We even learned how to properly dice an onion and tomato. We cook together nearly every evening and didn’t know the best way to chop (we should have been slicing) an onion (as Patricio kept saying, “you’re not wrong, just doing it different”).
We learned a lot about Basque culture and history as well. Mostly because it centers around preparing, cooking and eating food. The Basque philosophy of eating is “small portions and eat often.”
We fell in love with this eating style as well as fresh, fresh, fresh ingredients. I think back on how Patricio dwelled on the freshness of the squid and how you can tell how fresh it is. My wife fully separated both the squid and the rabbit. She’s my hero. I took the pictures and video.
Our class was not about preparing the perfect meal, it was about us understanding and learning the nuances of cooking. Patricio went to great lengths to teach us the details, importance and reasoning of each step. For example, stocks are the foundation of the dish - they use simple ingredients and from there you can build.
I spent about 15 minutes with a mortar and pestal grinding garlic into a paste for the aioli. My wife made fresh mayonnaise (we were both blown away by how easy fresh mayo is to make). The aioli was unbelievable… again, fresh simple ingredients.
I cooked the rabbit paella and my wife the squid. We worked every step with Patricio guiding us. His passion for cooking is so strong and emanates so broadly we were energized (of course I had to immediately get on Amazon and order a paella pan and emulsifier).
After we cooked, we ate. It was such an enjoyable meal… it felt more like home than a class. Lara joined us and we chatted about many things, food a little bit - but mostly we talked about each of us. My wife and I feel blessed to have had that time and met two wonderful people in San Sebastián. We will be back, no doubt.
If you are considering any class with Mimo, don’t think too long - just do it. It is worth every cent and every moment your time.
撰写日期：2023年2月8日
此点评为 Tripadvisor 会员所写的主观评论，并不代表 Tripadvisor LLC 的观点。 Tripadvisor 对点评进行检查。
MimoBiteteam
Dear guest,
Thank you so much for your detailed and superb review, we are glad you liked our experiences and hope to welcome you back in the future.
Best regards,
撰写日期：2023年2月27日
此回复为企业代表所写的主观评论，并不代表 TripAdvisor LLC 的观点。
Vetto24
16 条分享
2022年9月 • 好友
This cooking class is one of the best that inhale done around the world. Amazing space and the chefs are super friendly. Patricio led us on a tour through the market where we had some samples and then onto a traditional bar to taste some local delicacies.
Then the cooking began- oh my, so much food, many laughs and lots of techniques learnt. Then sat down to eat with some wine to match.
A great experience- would definately do it again if I was to ever visit San Sebastián again.
Then the cooking began- oh my, so much food, many laughs and lots of techniques learnt. Then sat down to eat with some wine to match.
A great experience- would definately do it again if I was to ever visit San Sebastián again.
撰写日期：2022年9月3日
此点评为 Tripadvisor 会员所写的主观评论，并不代表 Tripadvisor LLC 的观点。 Tripadvisor 对点评进行检查。
Hope you do come back soon! Thank you for your review, we are happy you enjoyed.
撰写日期：2022年9月7日
此回复为企业代表所写的主观评论，并不代表 TripAdvisor LLC 的观点。
JPP
7 条分享
2022年7月
We had an excellent private lesson with Mikel. He was an amazing professor/instructor going out of his way to make sure we understood everything. They have a wonderful staff and we all came out extremely satisfied and content with what we had learned. Furthermore, they make sure you get all the recipes you made so you can replicate at home!
撰写日期：2022年7月28日
此点评为 Tripadvisor 会员所写的主观评论，并不代表 Tripadvisor LLC 的观点。 Tripadvisor 对点评进行检查。
Thank you so much for your review! We are glad you enjoy with Mikel. Do not hesitate to send us photos when you repeat the recipes at home :)
撰写日期：2022年8月18日
此回复为企业代表所写的主观评论，并不代表 TripAdvisor LLC 的观点。
Glasgow Foodie
英国格拉斯哥498 条分享
First time we’ve done something like this and have to say it was absolutely brilliant. We can definitely recommend it to anyone visiting San Sebastián and Mikel was a great instructor. Didn’t get our gift though ☹️.
撰写日期：2019年11月16日
此点评为 Tripadvisor 会员所写的主观评论，并不代表 Tripadvisor LLC 的观点。 Tripadvisor 对点评进行检查。
VancouverCYoung
Vancouver238 条分享
2019年9月
We did this cooking class with 8 family members and enjoyed every minute of it. Great instruction and information. The chefs and all the staff had great personalities and really made the experience enjoyable. The food was fantastic and the experience unique. We’ve tried a lot of cooking classes but have never enjoyed a class like this one. Thank you again for such a memorable experience. I would highly recommend this class if you are doing a trip to Spain.
撰写日期：2019年10月7日
此点评为 Tripadvisor 会员所写的主观评论，并不代表 Tripadvisor LLC 的观点。 Tripadvisor 对点评进行检查。
D&K
14 条分享
2019年9月
The Spanish cooking class at Mimo will impress you with freshness, sparkling cleanness, warm personal atmosphere supported by local wines and state of the art cooking. You will want to absorb all lesions and take it home.
撰写日期：2019年9月20日
此点评为 Tripadvisor 会员所写的主观评论，并不代表 Tripadvisor LLC 的观点。 Tripadvisor 对点评进行检查。
