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Spanish cooking class

The sea, paprika and a little olé in the pan

A Spanish cooking class at Kromans is for groups who want to cook with warmth, depth, flavours of the sea, slow-cooked dishes, cheese with personality, potatoes with attitude and a dessert with a crisp crack. Prawns, octopus, tomato sauce, oxtail, Cabrales, patatas bravas, crema catalana, orange, almonds and sherry-baked plums all meet here.

It suits companies, teams and private groups who want to cook Spanish-inspired food together in Copenhagen with professional guidance, tasting and rather more energy than a tidy little meeting room. Spanish food is strongly regional and ranges from tapas and paella to local specialities, fish, shellfish, meat dishes and desserts.

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Creamy polenta topped with braised beef, blue cheese crumbles, and chopped herbs on a rustic wooden table with a glass of red wine beside it.

Our Spanish cooking classes

Here you will find our Spanish classes. One menu takes a broader tour through prawns, octopus, oxtail, Cabrales and crema catalana, while the little Spanish affair keeps the format tighter.

Great Spanish Food and “hygge”

Olé! Embark on a culinary journey through authentic Spain.
A lively tour of Spanish cuisine from north to south and east to west.
  • Butterflied prawns in spiced chocolate sauce
  • Flambéed squid in tomato sauce
  • Oxtail with Cabrales and patatas bravas
  • Crema Catalana with toasted almonds and preserved orange

DKK 1,375 excl. VAT

Drinks included

A Little Spanish Affair…

  • Flambéed squid in tomato sauce
  • Oxtail with Cabrales and patatas bravas
  • Crema catalana with plums baked in sherry

DKK 1,050 excl. VAT
Drinks included

Booking

Choose one or more classes and get in touch. We always speak with you first, so together we can find exactly the right option — including if you have any particular requests or requirements.

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More about Spanish gastronomy

Spanish gastronomy is not one cuisine with one fixed rhythm. Spain is regional, ingredient-led and full of differences between coast, inland areas, north, south, islands and cities. Spain’s official tourism site highlights tapas, paella and regional specialities as central parts of the country’s food culture.

The Kromans menus follow a bold and recognisably Spanish path. Prawns and octopus look towards the sea, where technique and timing matter. Octopus in tomato sauce needs heat, but it must not turn into rubber in a tomato coat. Prawns with spiced chocolate sauce provide a more intense and slightly unexpected opening — exactly the sort of thing that makes people look up from the chopping board.

Oxtail with Cabrales and patatas bravas shows the more rustic side. Oxtail needs time, heat and depth. Cabrales is a powerful blue cheese from Asturias, and that kind of flavour needs managing rather than releasing like a bull in a china shop. Patatas bravas add crispness, substance and warmth so the dish feels lively as well as deep.

Crema catalana gives the menu a distinct Catalan dessert thread. It is known for a creamy base and caramelised sugar top, where the spoon meets a little crack before the softness takes over. With toasted almonds, preserved orange or sherry-baked plums, the dessert gains sweetness, bitterness, fruit and warmth.

Spanish food works well for group cooking at Kromans because there is plenty to do with both hands and senses. There is flambéing, simmering, frying, tasting and adjusting. Tasting is crucial. Good flavour does not come from following the menu politely from A to B. It comes from tasting once more and asking: does it need acidity, salt, heat, richness or depth?

Explore Spanish cooking in greater depth

An article about regional differences, the sea, meat, olive oil, tapas, slow-cooked dishes, potatoes, cheese and dessert traditions in Spanish food.
An article about deep flavours, blue cheese, slow cooking, potatoes, warmth and balance in richer Spanish dishes.
An article about Spain’s maritime traditions, where fish and shellfish require timing, freshness and careful seasoning.

FAQs about Spanish cooking classes

What is a Spanish cooking class at Kromans?

A Spanish cooking class at Kromans is a sociable food experience in Copenhagen where you prepare Spanish-inspired menus together.

The menus use prawns, octopus, oxtail, Cabrales, patatas bravas and crema catalana, with shared tasting along the way.

Who is a Spanish cooking class suitable for?

It suits companies, teams and private groups who would like to cook together in an informal but professionally guided setting.

You do not need to be experienced in the kitchen. What matters is a willingness to join in, taste, ask questions and perhaps take credit for something you only almost made on your own.

What do you learn in a Spanish cooking class?

You learn about Spanish ingredients, flavours and techniques such as flambéing, simmering, seasoning and balance.

The focus is particularly on the relationship between flavours of the sea, tomato, cheese, meat, potatoes, acidity, richness and heat.

What is the difference between Good Spanish Food and Good Company and A Little Spanish Affair?

Good Spanish Food and Good Company is the broader Spanish tour, while A Little Spanish Affair is the more compact version.

Both share the same Kromans framework of group cooking, hospitality and dinner, but the scope and structure of the menus differ.

Where does the class take place?

The class takes place at Kromans in Vesterbro, Copenhagen.

It is ideal for company events, team building and private groups who want to bring people together around food, flavour and an evening with rather more olé than the Outlook calendar.