Private Galician Cuisine Cooking Class at Restaurante Roberto in Santiago de Compostela


1/2 Day (Duration: 02h30-03h00 approx.)

Santiago de Compostela

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Hands-on Cooking Class followed by meal based on what you have prepared with your Chef at the fabulous Restaurante Roberto in Santiago de Compostela...

Vista general

País: España
Region: Galicia
Ciudad: Santiago de Compostela
Duración: 1/2 Day (Duration: 02h30-03h00 approx.)
Tipo: Tour Privado Medio Día
Tema: Vacaciones Culinarias y Talleres de Cocina
Tamaño del grupo: 2 - 6 People
Precio desde: 0.00€


Private Cooking Class in Santiago de Compostela, Galicia, SpainHands-on or Demonstration Cooking Class followed by Lunch or Dinner based on what you have prepared with your Chef at the fabulous Restaurante Roberto.

RESTAURANTE ROBERTO (Write up in cntraveller)
A restored 19th-century pazo (Galician country house) about 7km outside Santiago. Roberto Crespo is the man in charge. His cooking is luxurious but relatively simple, giving a twist to traditional Galician dishes. Try vieiras (scallops) oven-roasted in their shells with Albariño wine, turbot with potatoes and mushrooms, local beef sirloin with shiitake, foie gras and pine nuts. The ambience of the restaurant, well upholstered and rather old-fashioned, makes it perhaps more suitable for dinner than lunch.
Here is a write up in cntraveller about this restaurant...

Private Cooking Class in Santiago de Compostela, Galicia, SpainComments from Restaurante Roberto:
We have chosen the menus that are representative of the Galician Cuisine/Gastronomy. Selected Scallops and Dublin Bay Prawns for the seafood as this are in season at this time of year and the Sea Bass because it is an excellent choice for a fish dish. For the meat Lamb Sirloin is excellent from this area and as well this way you will get a taste of the inland cuisine of Galicia not only coastal cuisine. The dessert is very typical
Private Cooking Class in Santiago de Compostela, Galicia, Spainof Galicia as chestnut is used a lot in different desserts and sweets. The preparation of these dishes are quite simple the main part is to have fresh products and then add the special touches of traditional Galician Cuisine combine with some Modern touches and not to forget some secrets of the chef. We are sure you will enjoy the menus selected but for any dietary or allergic reasons we could modify some of the ingredients, please advise if so.

Itinerario día a día

DAY 1:
- Take a taxi to Restaurante Roberto which is just on the outskirts of Santiago
- The class will start at 11.00 or 18.00 in the kitchen of the restaurante Roberto. Then chef will explain all the dishes that will be elaborated in this menu. The class will end around 13.30 or 20.30, then following the class you will go to the wine cellar (bodega) of the restaurant to have the aperitif/appetizers (with wines) prepared while you are waiting for the table to be set in the dinning room of the restaurant. Then you will be seated to enjoy the dishes you have prepared with your chef. (NOTE: chef is non-English speaking so your guide will translate from Spanish to English during this lesson)
- After the meal make your way back to your hotel in Santiago by taxi.
L or D


Precios y Fechas

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(Precio por persona)


- 1 or 2 Cooking Lesson in English (about 2 and a half hours)
- Recipes in English and Spanish with photos of the Menus prepared.
- (L or D) 1 Lunch or Dinner (Aperitif, Entrance Dish, 2 Main Courses and Dessert) with Spanish wine and recipes in English. See Sample MENUS...


  • Aperitif/Appetizers:
    - Cigalitas (Small Dublin Bay Prawns) sautéed with a fine batter.
    - Berberechos (Tiny Tender Clams) Steamed.
  • Entrance Dish/Appetizers:
    - Vieira (Scallop) with a base of mashed potato and vinegar of Modena
    - Cold Salad with Cigalitas (Small Dublin Bay Prawns) and vegetables
  • 1st Course/Dish:
    - Lubina (Sea Bass) with diced tomato sauce and stewed with wild mushrooms
  • 2nd Course/Dish:
    - Lomo de Cordero (Lamb Sirloin) in it´s juices with shiitake mushrooms
  • Dessert:
    - Ice cream of Brown Glassed Chestnuts with chocolate
  • Beverages:
    - Vinos (Wines): Godello White (D.O. Valdeorras) or Albariño White (D.O. Rias Baixas) and Mencia Red (D.O. Ribera Sacra or Valdeorras) or Rioja Red (D.O. Rioja)
    - Coffee and Liquors


  • Aperitif/Appetizers:
    - Salad with Duck´s Ham.
    - Mandioca with cream of eggplant and cheese.
  • Entrance Dish/Appetizers:
    -Asparagus and Dublin Bay Prawns (this plate is different than the pervious menu with prawns)
    - Cold Salad with Cigalitas (Small Dublin Bay Prawns) and vegetables
  • 1st Course/Dish:
    - Codfish with "Pil Pil" Sauce with vegetables
  • 2nd Course/Dish:
    - Sirloin with foie
  • Dessert:
    - Santiago Cake
  • Beverages:
    - Vinos (Wines): Ribeiro White (D.O. Ribeiro) and Ribera del Duero Red (D.O. Ribera del Duero)
    - Coffee and Liquors

- Local Taxes

- Entrance fees not included
- Transportation not included
- Airfare
- Optional Private Tour Addons
- Table Reservations
- Transfers not specified in itinerary
- Beverages not specified in selected meals
- Meals not specified in itinerary
- Laundry Expenses
- Telephone & Facsimile charges
- Excess Baggage charges
- Passport & Visa fees
- Personal & Travel Insurance
- Airport & Departure Taxes
- Optional excursions
- Room Service
- Gratuities to Chauffeurs and Guides