Paella and Burnt Basque Cheesecake Cooking Class (in Bilbao)

The best part of this Bilbao cooking class is that you do not simply watch a chef stir a pan. You learn the small moves that make the meal work, from chopping garlic and onions to building chicken and shrimp broths, then sit down to eat two paellas, local starters, and a caramelized Basque cheesecake.

I like the small maximum of 12 people, which gives chef Mikel room to explain techniques and offer practical tips. I also like the full meal: the class includes Idiazabal cheese, chorizo cooked in cider, seafood and meat paella, dessert, and three glasses of wine or non-alcoholic drinks.

The main consideration is the price, $150.18 per person. That is a serious spend for a cooking class, though the three-and-a-half-hour format, generous menu, drinks, ingredients, private dining room, and recipes make it more than a quick demonstration.

Key points to know before booking

• Two paellas in one class: You prepare both a fish paella and a meat paella, with the work built around broths, rice, and careful timing.
• Chef Mikel leads the session: His background includes work in several Michelin-starred restaurants, and his teaching style includes cooking tips and food stories.
• A full Spanish meal: Idiazabal cheese, cider-cooked chorizo, two paellas, burnt Basque cheesecake, and drinks are included.
• Hands-on from start to finish: You chop, prepare, cook, and make the dessert rather than simply watching.
• Small English-language group: The class is limited to 12 people and includes an apron, all materials, and electronic recipes.
• A useful midday schedule: It begins at 11 a.m. and ends back at Salbe Plaza, with enough food to replace lunch.

Why the paella work matters

Paella is often treated as a simple holiday dish: add rice, seafood or meat, and let the pan do the work. A good class shows you why the details matter. Here, you prepare two versions, one fish and one meat, so you can compare how the broth and main ingredients change the finished dish.

The preparation includes chicken and shrimp broths, an especially useful lesson for anyone who wants to repeat the recipes at home. The broth gives the rice its base flavor, while the timing determines whether the grains stay firm or turn soft. You also get an introduction to bomba rice, a variety prized for absorbing liquid without losing its shape.

That is the kind of information I value in a cooking class. You leave with more than a list of ingredients. You begin to understand the order of the work and the reasons behind it.

The seafood paella offers a lighter, more ocean-focused version. The meat paella uses chicken and rabbit, giving you a fuller, more savory contrast. Preparing both in one sitting also makes this a better class for curious cooks than a session focused on only one recipe.

Do not expect to stand over the pan alone and control every second of cooking. A class has to keep the whole group moving, and the instructor guides the process. Still, the format gives you enough practical work to understand how the dishes come together.

Starting with Idiazabal and cider-cooked chorizo

The meal begins with two starters that introduce you to northern Spanish flavors before the paella work gets serious.

Idiazabal is a local Basque sheep’s milk cheese. It gives the class a direct taste of the region, and it needs no complicated preparation. That is part of its value. You can focus on the flavor and learn how a simple local ingredient fits into a meal.

The second starter is chorizo cooked in cider. This brings together smoky sausage and the tart, fruity character of cider. It is a practical dish for home cooks because it shows how a short cooking step and a local drink can turn a familiar ingredient into something more distinctive.

Some class details describe additional work with pintxos, garlic, and onions. You may get useful guidance on chopping and seasoning as the group prepares the menu. The emphasis is not on restaurant tricks that require special equipment. It is on habits you can use in your own kitchen.

These starters also help pace the morning. You are not waiting for a single large dish to finish. You work through small preparations, taste the regional ingredients, and then move toward the paellas.

Chef Mikel’s teaching style

Chef Mikel is central to the experience. His background includes cooking in several Michelin-starred restaurants, but the useful point for you is how that experience is applied in class. The teaching focuses on technique, ingredients, preparation, and the reasons behind each step.

The class includes guidance on garlic, onions, chopping, and the preparation of broths. Those may sound basic, but small errors in these steps can affect an entire dish. A good instructor can correct your method before it becomes part of the final meal.

Mikel also brings storytelling into the session. That helps connect the food to Basque cooking traditions without turning the morning into a lecture. You get cooking instruction, but the class is also social and conversational.

The group size helps here. With no more than 12 people, the session should feel more personal than a large demonstration. You can see the work clearly, ask questions, and follow along without being lost at the back of a crowded room.

The class is offered in English. That removes a major barrier for visitors who want detailed instruction rather than a silent demonstration. You still need to stay engaged and follow the sequence, especially when several dishes are moving at once.

The bright kitchen and private dining room

The setting is Gastronomía Bilbao, at Salbe Plaza 6. The cooking takes place in a bright, clean kitchen, with an attached shop and wine tasting room. Those details give the experience a polished feel, though the real benefit is practical: you have a dedicated space for cooking, eating, and learning.

An apron, ingredients, and materials are provided. You do not need to arrive carrying kitchen equipment or shopping for specialty products. Electronic recipes are included afterward, which makes it easier to recreate at least part of the meal at home.

Once the cooking is finished, you move to a private dining room to eat what you prepared. This is a strong part of the format. The morning does not end with a quick taste at the work counter. You get time to sit down, enjoy the food, and talk through the results.

The private dining setup also makes the meal feel like a proper part of the class rather than an afterthought. You can taste the two paellas side by side, return to the starters, and save room for dessert.

One limitation is that the information does not promise a market visit, a walking tour, or a wider tour of Bilbao. If you want an activity that takes you through the city, this is not that. It keeps its attention on food and the kitchen.

Burnt Basque cheesecake from scratch

The dessert is burnt Basque cheesecake, a specialty known for its crustless shape, creamy center, and high-temperature caramelized top. You make it from scratch, so the dessert is not just a sweet reward waiting on the table.

The method creates a striking contrast. The outside takes on a dark, caramelized finish, while the inside stays soft and almost custard-like. One useful cooking lesson is learning how a high oven temperature can produce both the browned surface and the creamy middle.

This is also one of the more memorable parts of the menu because it is unlike a standard baked cheesecake. There is no firm biscuit base to distract from the filling. The caramelized top supplies much of the flavor and texture.

Making the dessert during the class adds a timing lesson, too. Cakes need attention to mixing, heat, and resting. You may not be able to copy every detail perfectly at home on the first try, but the electronic recipe gives you a starting point.

If you prefer a class focused only on savory food, dessert takes up part of the morning. For most people, that is a benefit, especially since the cheesecake is prepared from scratch and is one of the signature dishes of the experience.

Wine, cider, and the value of the meal

Three glasses of local wine are included. Non-alcoholic options are available, so you can still take part in the meal if you do not drink wine. The cooking also includes cider in the chorizo preparation, and some sessions may include sangria as part of the drinks and social side of the class.

The drinks matter when judging the $150.18 price. You are paying for a three-and-a-half-hour activity, a full meal, instruction from a professional chef, ingredients, equipment, an apron, recipes, and drinks. You will not need to buy lunch afterward, which adds practical value.

It is still not a budget activity. If you only want to eat paella, you can spend far less at a restaurant. The difference is that here you take part in making the food and leave with techniques you can use again.

I would consider the price reasonable for someone who values instruction and a relaxed meal, especially on a first visit to Bilbao. It is less attractive if your main goal is sightseeing or if you would rather spend the money on several casual meals around the city.

The amount of food is substantial. The starters, two main dishes, dessert, and drinks make this a proper midday event. Plan your appetite accordingly, and do not schedule a heavy lunch right afterward.

Timing, meeting point, and planning your morning

The class starts at 11 a.m. at Salbe Plaza 6 in Bilbao and ends at the same meeting point. The total duration is about three hours and 30 minutes, so you should protect most of the late morning and early afternoon for the experience.

The meeting point is useful for planning because there is no separate end location to arrange. You finish where you started, rather than needing to find transport from a distant restaurant or farm.

Confirmation is provided when you book, and the activity is booked, on average, about 45 days in advance. That does not guarantee that every date sells out, but it is a good reason to reserve early if your Bilbao schedule is fixed.

You can cancel for a full refund up to 24 hours before the start time. Changes or cancellations inside that window are not accepted for a refund. The class also requires a minimum number of participants, and if that minimum is not reached, you are offered another date or experience, or a full refund.

The class is mobile-ticket friendly. Keep the booking confirmation available on your phone, and arrive ready to take part rather than simply sit and watch.

Who will enjoy this class most

I would recommend it to people who like food with a clear regional identity. Idiazabal, cider-cooked chorizo, bomba rice, seafood, chicken, rabbit, and Basque cheesecake give the morning a strong sense of place.

It is also a good fit for home cooks. You learn useful fundamentals such as chopping, building broth, handling rice, and working with a high-temperature cheesecake. The recipes let you try the dishes again after returning home.

Couples, friends, and families with older children could all enjoy the format, provided everyone is happy to participate in kitchen work. The group limit of 12 should keep the class social without making it feel like a large event.

Cruise passengers can use it as a shore excursion because the activity is self-contained and returns to the meeting point. You should still check your ship schedule carefully, since the class occupies the middle of the day and the experience details do not include transport to or from the port.

I would not choose it if you want a quick activity, a food market visit, or a city walking tour. It is also not ideal if you dislike group cooking or want complete freedom to set your own pace.

Should you book the Bilbao paella class?

Book it if you want to eat a full Basque-influenced meal and understand how it was made. The two paellas are the main draw, but the best value comes from the complete package: practical instruction from Mikel, regional starters, a made-from-scratch dessert, three drinks, recipes, and a sit-down meal.

The class earns its price through time and substance rather than a single famous dish. You spend about three and a half hours cooking, eating, and learning in a small English-language group.

Skip it if your Bilbao plans are already packed with sightseeing or if $150.18 feels too high for a meal-centered activity. For food lovers, home cooks, and cruise passengers wanting a memorable shore experience, this is a strong choice, especially if you reserve well ahead.

FAQ

Where does the paella and cheesecake class meet?

It meets at Salbe Plaza 6, 48007 Bilbao, Bizkaia, Spain.

What time does the class start?

The class starts at 11 a.m.

How long does the experience last?

It lasts approximately three hours and 30 minutes.

Where does the activity finish?

The activity ends back at the meeting point.

How many people can join the class?

The class has a maximum of 12 participants.

Is the class offered in English?

Yes, the class is offered in English.

What food will I prepare?

You will prepare Idiazabal cheese and chorizo cooked in cider as starters, seafood paella, meat paella, and burnt Basque cheesecake.

Are drinks included?

Yes. Three glasses of local wine are included, with non-alcoholic options available.

Are ingredients and cooking materials provided?

Yes. Ingredients, materials, an apron, and electronic recipes are provided.

Can I cancel for a refund?

Yes. You can cancel at least 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours before the start time are not accepted for a refund.