There’s nothing like making dinner with a pro. In Madrid, this small-group class turns Chef Lola’s kitchen into your classroom, with hands-on tapas and black-rice paella followed by wine pairing.

What I like most is how practical it feels: you cook, taste, adjust, and chat with Lola as you go. You’ll also leave with a set of recipes you can realistically repeat at home. One thing to think about: the menu includes fish, and the venue is on the 2nd floor with no elevator.

Key reasons to book

• Chef-led, hands-on cooking with active participation instead of watching from the sidelines
• Small group (up to 10) so you get real attention while you cook
• A structured menu built around classic Spanish plates: ham croquettes, Russian salad, black-rice paella, and ajoarriero-style cod
• Unlimited drinks during the whole experience (beer, soda, and red/white wine) with wine served alongside your tasting
• Take-home recipes from Lola, written so you can recreate the dishes later

A cozy Madrid kitchen with Chef Lola driving the lesson

This isn’t a giant, assembly-line cooking show. You meet in a private, cozy gastronomic space in central Madrid and step into a modern, open kitchen that’s designed for doing, not just observing. The setup matters. Everyone can cook at the same time, so the class stays lively and you don’t lose the fun waiting your turn.

Chef Lola runs the show with a friendly, teaching-first style. If you’ve ever taken a cooking class where you do one tiny task and then get handed food, you’ll notice the difference here. Lola walks you through the techniques while keeping the atmosphere relaxed and social, with time for questions and chat.

Where to find it (and what to expect on arrival)

You’ll meet at Calle Valderribas 30, 2nd floor. Access is from the street, not from a market. At the doorbell it’s written Lóleo. The Pacifico metro station on Line 1 is about two minutes away on foot.

Two practical notes: you’re going upstairs to the 2nd floor, and there’s no elevator. Also, plan for a tight schedule—this class is 3.5 hours, so arriving a bit late can throw off your pacing.

The cooking menu: croquettes, Russian salad, black-rice paella, and cod

The menu is built around Spanish comfort food and crowd-pleasing classics. You’ll cook multiple dishes rather than doing one main plate. That’s the whole point: tapas culture is about variety, and you get that full idea of eating in stages.

Here’s what you can expect to make:

Ham croquettes (the tester dish for technique)

Croquettes are deceptively serious. The texture has to be right, and the coating and handling matter. You’ll get hands-on help so you’re not just following steps—you’re learning what to watch for while you cook. This is one of those dishes that makes you feel instantly capable once you get the hang of it.

Russian salad with Spanish flair

You’ll also learn a Russian salad-style dish (common in Spain’s home-tapas rotation). It’s a great contrast to the warmer, fried croquettes. The focus is on smart prep and balance—cutting and combining ingredients so everything tastes like it belongs together.

Black-rice paella (including a squid ink style version)

You’ll make a black-rice paella. Some classes in this format are described specifically as squid ink paella, which makes sense with the deep color and dramatic look. Either way, you’re learning the paella method with a dish that’s visually striking and still approachable.

Lola’s role here is key. Paella can look intimidating, but the lesson turns it into a technique you can repeat: ingredient choices, timing, and how to judge the dish as it cooks.

Ajoarriero-style cod (where fish lovers win, and picky eaters should plan)

You’ll also prepare ajoarriero-style cod. This is a classic-style fish dish, and it’s part of the course meal you’ll eat afterward. One of the best things about this class is that you’re not stuck cooking the same meat-based tapas you’ve seen a hundred times. Still, if you really don’t like fish, you’ll want to factor that in.

How the 3.5 hours actually works, minute by minute

This class is built to keep momentum—cook, taste, learn, repeat. You’re not stuck waiting while everyone else finishes. With the kitchen’s layout, you’re active from early on.

Step 1: Meet Lola and get your first station

You start by meeting Chef Lola at the private eatery. Right away, she frames the night: what you’ll cook, what the key techniques are, and how tapas and paella fit into Spanish food culture. This helps you stop thinking of it as random recipes and start thinking like a cook.

Step 2: Start cooking your tapas and paella together

Then the work begins. You’ll move through preparing and cooking dishes with guidance. The class revolves around a large open and modern kitchen, which means you can participate while others cook at their own stations.

This is also where Lola’s teaching style shines. You’re not just told what to do. You learn what matters: texture cues for croquettes, balance for the salad, and paella timing for the black-rice dish. If you’re new to cooking, you’ll still be fine—you don’t need prior experience, just the appetite to try.

Step 3: Taste your creations with red and white wine

Once your dishes are ready, the class shifts to eating and tasting. You’ll enjoy what you made with red and white wine included, and drinks are unlimited for the experience.

This pairing is more than a free-flow party. The wine helps you notice flavor changes in the food, and Lola keeps explaining what to look for as you taste. You’ll likely hear tips that go beyond the recipes, like how ingredients behave and how you can adjust for your own kitchen.

Step 4: Tapas tips, culture talk, and a relaxed pace

Between courses, Lola shares Spanish tips and cultural context. In past sessions, there’s been a focus on details like olives and olive oil choices, plus ingredient explanations that help you shop smarter later. The mood stays friendly and small-group, so you can ask questions without feeling like you’re holding up a conveyor belt.

A small detail I appreciate: the pacing doesn’t feel rushed. If the group has questions, Lola tends to keep things human and conversation-friendly.

Step 5: Take home Lola’s recipes

You’ll finish with recipes to take home. That matters because the goal isn’t only to eat well today—it’s to understand enough that you can cook these dishes again.

Unlimited drinks and why the pairing feels generous (and useful)

Yes, unlimited drinks are part of the deal. You’ll have beer, sodas, and red/white wine during the experience. That’s a real value add, especially because it keeps the group relaxed while you cook and taste.

But what makes this class better than some “unlimited drinks” setups is how the drinks support the learning. You’re tasting what you made, while Lola talks about what you’re tasting and why. When you connect a sauce, a technique, or an ingredient to how it tastes with wine, the lesson sticks.

A practical tip: if you’re planning to walk or do more Madrid after, keep your pace. Unlimited doesn’t mean you have to drink at unlimited speed.

What this class teaches you beyond the dishes

The most useful part of Spanish cooking classes isn’t memorizing recipes. It’s learning what decisions create the flavor.

Here’s what you’ll likely carry home from Lola’s approach:

• Technique you can repeat: croquette texture, paella timing, and how to handle key steps
• Ingredient thinking: why certain ingredients show up again and again in Spanish cooking
• Shop smarter at home: olive oil and related product choices tend to get explained in ways that help later
• A tapas mindset: multiple small plates, not one heavy dinner, with eating as part of the process

Value check: is $105 worth it in Madrid?

At $105 per person for about 3.5 hours, you’re paying for three things: a chef instructor, hands-on kitchen time, and a full meal experience with drinks.

When I judge value for classes like this, I look at what you actually do:

• You cook multiple dishes, not one bite-sized task.
• The group is small, up to 10, so instruction can be tailored.
• Food and drinks are included across the whole experience, not just at the end.
• You take home recipes, which extends the value after the class is over.

If you’re the type who enjoys cooking and wants a structured way to learn Spanish flavors, it’s strong value. If you’re mostly hungry for a sightseeing activity, this may feel more work than you expected. But if you want a real food evening, you’ll likely consider it a highlight.

Who should book this tapas and paella class

You’ll be a great match if:

• You want hands-on cooking with a professional chef, not a passive tour.
• You enjoy tapas style meals and want to learn several dishes in one session.
• You want recipes you can realistically cook again at home.
• You like small-group settings where you can ask questions.

You might want to skip or adjust plans if:

• Fish is a hard no for you, since the menu includes ajoarriero-style cod.
• You need wheelchair access or an elevator. The venue is on the 2nd floor with no elevator.

Also, bring enthusiasm. The class moves by participation, and you’ll get more out of it if you lean in.

Should you book this cooking class?

If you want a memorable, food-centered Madrid experience with real instruction and a full meal you helped create, I’d book it. Chef Lola’s teaching style makes the cooking feel achievable, and the small group size helps you stay involved the whole time. Add in unlimited drinks and take-home recipes, and you end up with both a great night out and a practical reason to remember it later.

Just double-check two things before you commit: you’re comfortable with the fish dish on the menu, and you’re fine with stairs since the kitchen is on the 2nd floor.

FAQ

What dishes will we cook in the class?

You’ll learn to prepare ham croquettes, black rice paella, Russian salad, and ajoarriero-style cod.

How long is the cooking experience?

The class runs for about 3.5 hours.

How big is the group?

It’s a small group limited to 10 participants.

Are drinks included, and are they unlimited?

Yes. Beer, red and white wine, and sodas are included, and drinks are unlimited during the experience.

Is the venue wheelchair accessible?

No. The venue is on the 2nd floor and there is no elevator, so it is not suitable for people with mobility impairments or wheelchair users.

Can I cancel and get a full refund?

Yes. You can cancel up to 24 hours in advance for a full refund.