You cook five tapas.
You leave knowing why they exist.
You cook in pairs, with a chef beside you: the point where an emulsion takes, the cut that changes the texture, the final plating. The tedious work is already done when you arrive.
Three hours, three moments
Not a timetable. This is what the evening feels like.
The arrival
The host meets you with a glass in hand before you have time to ask for one. The table is laid, the stations are set and the apron is yours. Nobody is going to ask you to peel potatoes.
The hands
The chef shows you and you do it, two pairs of hands to a station. And alongside the cooking, the story: why there is Arab sugar in an Andalusian dessert, what an almadraba is, which grove the oil in your hands came from.
The table
You sit down to eat what you made, with the five wines that go with it explained without jargon. You leave with the digital recipe book, so you can do it again in your own kitchen.
Five tapas, five wines
In the order you will cook them. Each one reaches the table with the wine chosen for it.
- Salmorejo with serrano ham The simplest and the hardest: bread, tomato, oil and the exact proportion.Manzanilla
- Iberian salchichón tartare An everyday cured sausage treated as a fine-dining ingredient.Amontillado
- Prawn ensaladilla The tapa everyone thinks they know, made the way it is made when it matters.Dry white
- Almadraba tuna serranito Wild bluefin, caught with a Phoenician technique still alive on the coast of Cádiz.Rosé
- Orange chantilly millefeuille On an Inés Rosales olive-oil tortita. The orange blossom and sugar the Arabs left behind.Orange wine
What each dish contains
Any dish can be adapted. This is what each one contains as it stands.
| Dish | Allergens |
|---|---|
| Salmorejo with serrano ham | Gluten (bread), possible sulphites (vinegar) |
| Iberian salchichón tartare | Egg, mustard, sulphites |
| Prawn ensaladilla | Crustaceans, egg |
| Almadraba tuna serranito | Gluten, egg, fish |
| Orange chantilly millefeuille | Gluten, milk, sulphites |
Tell us about allergies or intolerances when you book and we adapt whatever is needed. We confirm them with you on arrival.
The practical part
- Who
- Adults, eighteen and over. All five dishes come paired.
- Language
- Open sittings are hosted in English. Private groups can have it in Spanish.
- Group size
- Up to twelve guests. Never more.
- When
- Tue, Thu and Sun at 12:00 · Tue and Thu at 18:00. Three hours.
- Booking closes
- Forty-eight hours before the sitting starts.
- Included
- Ingredients, apron, the five wines of the pairing and the digital recipe book.
- If a sitting does not fill
- Open sittings run with a minimum of eight. If one does not reach it, we offer you another date or refund you in full.
- If you cannot make it
- Full refund up to seven days before. Half between seven days and forty-eight hours. After that, no refund.
Two ways to book it
Join an open sitting
Pick a date and pay for your seats. Five sittings a week, twelve places each, shared with other guests.
€89 per person, VAT included
Paid online when you book.
Book the house privately
The whole kitchen for your group, on the date that suits you, in English or Spanish. Tell us the occasion and how many of you there are.
Request a private sessionTravel agencies and DMCs have their own rates. See the partners page
This experience takes place at Calle Real de la Carretería 12, Seville
The full address and directions go out with your booking confirmation.