Barcelona: Catalan Cuisine cooking course 100% vegan

Barcelona’s Catalan cooking tradition gets a clever plant-based makeover at In Bloom Cooking School, behind Plaza España and the Arenas mall. Over four hours, you cook and eat dishes such as mushroom fricandó, seasonal cannelloni, ocean stew, and almond cream, with Laura guiding the class.

I like the traditional recipes with modern ingredients and the relaxed shared meal at the end. I also like that your welcome drink is included and your recipe PDFs arrive by email the following Monday. The main drawback is timing: four hours is a serious block in your Barcelona day, and the exact number of recipes depends on the group size.

Key points

• Catalan food without animal products: Learn plant-based versions of fricandó, suquet de mar, butifarra, cannelloni, and menjar blanc.
• A four-hour kitchen session: Expect a 20 to 30 minute introduction, 1.5 to 2 hours of cooking, and 1.5 to 2 hours for eating and conversation.
• Small-group format: Courses begin with at least four people, and a class described by one participant had a maximum of eight.
• Laura leads the cooking: She prepares the ingredients, recipes, and equipment, then keeps the group moving through the dishes.
• A useful location: In Bloom Cooking School is behind Plaza España and the Arenas mall, making it easy to pair with sightseeing in this part of Barcelona.
• Bring a Tupperware: Leftover food can go home with you, which is especially handy after such a large meal.

A Catalan cooking class with a plant-based point of view

The best reason to book this class is that it does not treat vegan food as a separate cuisine. Instead, it takes familiar Catalan dishes and rebuilds them with plants. That means the lesson is as much about local food culture as it is about cooking technique.

Catalan cuisine has plenty of hearty dishes suited to this approach. Mushrooms can give a stew the earthy weight usually associated with meat. Beans can form the base of a sausage-style dish. Almonds can become a creamy dessert. The class shows you how these changes work rather than simply placing a plate of vegan food in front of you.

I especially like the idea of learning fricandó, a traditional mountain-style stew here made with seitan and mushrooms. You also get a plant-based version of suquet de mar, a Catalan ocean stew made with daikon. These are not generic salads or international vegan staples. They connect directly to Catalan cooking.

The class suits anyone curious about food, not only committed vegans. If you eat everything but want to understand how local dishes can change without losing their character, you will have plenty to take away. If you already cook plant-based food, the regional recipes may be the biggest draw.

Arriving behind Plaza España and the Arenas mall

In Bloom Cooking School is located behind Plaza España, close to the Arenas mall. This is a practical meeting point because Plaza España is one of Barcelona’s major transport and sightseeing areas, though the class itself is the focus once you arrive.

Give yourself enough time to find the school. The meeting instructions are specific about the area, but they do not provide a detailed street address in the information available here. I would check the final booking details before setting out, especially if you are unfamiliar with the streets around the former bullring and the square.

The location is wheelchair accessible. That makes this a useful option for visitors who need an accessible cooking venue, though you should still confirm any personal access needs when booking.

Once the group is together, the session begins with a 20 to 30 minute presentation. This opening matters because it gives you the structure of the class before knives, pans, and ingredients take over. You learn what you will prepare and how the work will be shared.

The course is offered in Catalan, Spanish, English, and German. That language range is helpful in a kitchen, where clear instructions matter more than clever presentation. If you are booking for a mixed-language group, check that your preferred language is available for the selected date.

The opening presentation sets up the meal

The first half hour is not just a formal welcome. It introduces the dishes and explains how the four-hour session will run. You can use this time to get comfortable with the menu and ask questions before cooking begins.

The group size starts at four people. The number of recipes prepared and tasted depends on how many participants attend, so the menu can vary in scale. A smaller group may have a different rhythm from a fuller class, while a group of up to eight can make the cooking feel more social.

One useful detail comes from the way the class is organized: the ingredients, recipes, and equipment are ready before cooking gets under way. That helps keep the class focused on preparing food rather than waiting for supplies or trying to work out what happens next.

Laura leads the cooking. Her role is more than demonstrating dishes from a distance. She moves through the work, makes sure people have what they need, and helps keep the food on track. That matters in a class with several recipes, since some dishes may need attention at the same time.

The welcome drink is included. Additional drinks are available at the school, but you pay for those at the end. Food and drinks from outside are not allowed, and smoking is not permitted indoors.

Cooking fricandó, ocean stew, and Catalan favorites

The cooking portion lasts about 1.5 to 2 hours. The exact order can change with the group and the menu, but the listed dishes give you a clear sense of the class.

You may begin with starters such as sobrasada pastries and ocean fritters with allioli. The plant-based sobrasada uses a cured smoked paprika paste, giving the pastry a strong, savory profile. It is a useful lesson in how seasoning can create depth without relying on meat.

The ocean fritters pair with allioli, traditionally a garlic and oil sauce. In a plant-based class, the point is not simply to remove an ingredient. You get to see how the familiar character of a Catalan sauce and fritter can be preserved in a different form.

The main dishes carry most of the regional weight. Seasonal cannelloni comes with béchamel, one of those comforting combinations that needs careful timing and a steady hand. Since the filling is seasonal, the exact ingredients can change. That is a small but worthwhile reminder that local cooking is not always fixed to one recipe.

The vegan fricandó uses mountain seitan and mushrooms. This is probably the clearest example of the class’s purpose. Seitan supplies a firm, substantial base, while mushrooms bring the woodland flavor associated with the original style of stew. You learn a dish that can make sense on a cool evening at home, not just something designed for a cooking demonstration.

The suquet de mar uses daikon in place of the usual seafood. A Catalan suquet is a stew with a strong connection to the coast, so this version asks you to think about flavor and texture rather than literal imitation. Daikon can absorb the surrounding sauce and provide a satisfying bite, while the seasoning carries the maritime idea of the dish.

The class may also include vegan butifarra, made with white beans. Butifarra is closely tied to Catalan food culture, and the white-bean version shows how a sausage-like dish can be built from a soft, filling ingredient. It is also the sort of recipe that can be practical for home cooks because beans are easy to find and use in many ways.

Dessert is menjar blanc, an almond cream. It gives the meal a gentle finish and introduces a Catalan sweet that many visitors may not know. Almonds are central to the texture, so this is not just a fruit plate added at the end.

The menu lists more dishes than every group will necessarily prepare. The number of recipes depends on the number of participants, so do not arrive expecting a fixed tasting menu in every session. That flexibility helps the class function well, but it also means you should treat the listed dishes as possible examples rather than a guaranteed full menu.

Sitting down to eat what you made

After cooking, the group spends another 1.5 to 2 hours tasting the dishes. This is where the class changes from instruction to shared meal.

I like this format because you are not rushed from the final pan to the door. There is time to try the recipes, compare textures, and talk about Catalan food. One couple described the conversation as a major part of the experience, which makes sense in a class built around sitting down together after the work is done.

The meal is also a useful test of the recipes. You can taste how the mushroom stew holds together, compare the plant-based fritters with their sauce, and see how the almond cream finishes the menu. Cooking becomes easier to remember when you eat the result soon afterward.

The pace may feel long if you prefer a quick class and a short tasting. Four hours is not a brief demonstration. It is better suited to you if you enjoy cooking, eating at a relaxed pace, and talking with the people at your table.

The included welcome drink is a nice touch, but remember that any additional drinks cost extra. Bring a Tupperware container if you want to take leftovers home. That practical tip is particularly useful here, since a four-hour class can produce more food than you want to eat in one sitting.

What the $93 price really covers

At $93 per person, this is not a budget meal. It is a cooking lesson, a social meal, ingredients, equipment, instruction, and a welcome drink rolled into one four-hour experience.

The value is strongest if you would otherwise pay for both a Barcelona food experience and a hands-on class. You are not merely watching a chef prepare one plate. You are involved in several traditional recipes, then eat the food as part of the session.

The recipe PDFs sent by email the following Monday add practical value. You can recreate the dishes later rather than leaving with only a memory of the meal. That is important for a cooking class, since the best measure is what you can do with the knowledge afterward.

The price is harder to justify if you mainly want a quick taste of Catalan food. A market visit or restaurant meal would take less time and likely cost less. I would book this only if the cooking itself is a key part of your Barcelona plans.

The class can also be good value for plant-based diners who often find that local cooking courses focus on meat, fish, or dairy. Here, every product is plant based, but the recipes remain tied to Catalan traditions. That combination is the main reason to pay the premium.

Who should book this class

I would recommend it to:

• Plant-based diners who want local dishes rather than generic vegan food.
• Omnivores curious about Catalan recipes and alternative ingredients.
• Couples or friends who enjoy cooking together and sharing a long meal.
• Visitors with an open half-day in Barcelona, especially near Plaza España.
• Cooks who want recipes they can make again at home.
• Adults and older children, provided every participant is at least 10 years old.

It is not suitable for children under 10. Unaccompanied minors are also not allowed.

The class may not suit you if you dislike group activities, have very little time in Barcelona, or want a guaranteed list of every dish shown in the menu. The session is social and its recipe count depends on the number of participants.

Practical details that shape the experience

Plan on four hours from start to finish. The rough pattern is 20 to 30 minutes of introduction, 1.5 to 2 hours of preparation, and 1.5 to 2 hours of tasting and conversation.

The course is wheelchair accessible. It is offered in Catalan, Spanish, English, and German. Weapons and sharp objects from outside are not allowed, and you should not bring outside food or drinks. Alcohol and drugs, fireworks, explosive materials, and nudity are prohibited, though these rules are unlikely to affect an ordinary cooking class.

You can cancel up to 24 hours before the start time for a full refund. A reserve-now, pay-later option is available, which helps if your Barcelona schedule is still changing.

The most useful packing advice is simple: bring a Tupperware container. You may also want to arrive ready for a long meal rather than scheduling a museum or timed attraction immediately afterward.

Should you book the In Bloom cooking class?

Book it if you want more than a meal and like the idea of learning Catalan food through plants. The combination of Laura’s hands-on guidance, traditional recipes, a small group, and a long shared tasting gives the class a clear sense of purpose.

I would be especially keen to book if I were staying near Plaza España, traveling with a vegetarian or vegan partner, or looking for a slower Barcelona activity that involves conversation as well as food. The 5 out of 5 score from four verified bookings reflects strong satisfaction, including praise for the organization, the cooking, the meal, and the friendly conversation.

Skip it if $93 feels high for a food activity, if you want a short demonstration, or if you need a fixed menu. For everyone else, this is a thoughtful way to meet Catalan cuisine on its own terms, with mushrooms, seitan, beans, daikon, and almonds doing the work in the pot.

FAQ

How long does the cooking class last?

The experience lasts four hours. It includes a 20 to 30 minute presentation, about 1.5 to 2 hours of cooking, and about 1.5 to 2 hours of tasting and enjoying the food.

Where does the class meet?

It meets at In Bloom Cooking School behind Plaza España, behind the Arenas mall, in Barcelona.

Is all of the food vegan?

Yes. The cooking school uses 100 percent plant-based products, and the Catalan recipes are prepared in plant-based versions.

Which dishes might be prepared?

Possible dishes include sobrasada pastries, ocean fritters with allioli, seasonal cannelloni with béchamel, mushroom fricandó with seitan, suquet de mar with daikon, vegan butifarra made with white beans, and menjar blanc almond cream. The number of recipes depends on the group size.

Is a drink included?

One welcome drink per person is included. You can purchase additional drinks at the location and pay for them at the end.

Can I take leftovers home?

Yes. You should bring a Tupperware container if you want to take leftover food home.

Is the class suitable for children and wheelchair users?

The venue is wheelchair accessible, but the class is not suitable for children under 10. Unaccompanied minors are not allowed.