Page 50 - WINE DINE AND TRAVEL FALL 2024 SPAIN
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aprons we become a team, ready to mas- supermarket.
ter chef techniques while preparing and Our small class including two other cou-
enjoying some delicious and often iconic ples gathered at the impressive modern
dishes. Add a little wine and amiable pro- Mimo cooking complex in the Hotel Maria
fessionals like Mimo’s talented chefs Patri- Cristina, one of the city's most exclusive
cio Fuentes, Eneko Irizar, Erick Muñoz (all and historic hotels. We were greeted by
Michelin-experienced), and their dedicated Lara Ibericu, sales and events manager,
team and you have a perfect formula for who briefed us on the class schedule and
memorable good times. introduced us to the chefs. In minutes we
Mimo offers a variety of classes includ- were off to Bretxa Market, just a few blocks
ing one that prepares a typical Michelin- away.
starred restaurant tasting menu. We se- For more than a century, Bretxa has
lected our class hoping to learn not only been the heart of the city's gastronomic
some Basque dishes but also how to navi- traditions and culinary events. Today it's in
gate Spain’s bustling mercados. Their a state of flux. The original building is now
shops burst with strange and wonderful a shopping center anchored by a gigantic
items that can overwhelm visitors used to McDonald’s while long-stalled plans aim to
buying pre-packaged meat and fish in a turn the adjacent old fish market into one
50 WINE DINE & TRAVEL MAGAZINE FALL 2024
