by Cocinando en el Salnés
Quinta de San Amaro is a small boutique hotel and restaurant in Meaño, in the heart of the Salnes Valley. For the last eight years, it has been working daily to offer service and quality to clients who want to stay and enjoy a pleasant lunch or dinner in the midst of Albariño grapevines.
Quinta de San Amaro – Hotel and restaurante … in the Rías Baixas, in the heart of the Salnés.
C/ San Amaro, 6 (exit number 14 of the Salnés motorway, towards Meaño)
36968 Meaño – Pontevedra
Email: [email protected]
Telephone : +34 630 877 590
Fax: +34 986 747 894
Rocío Garrido is the popular blogger that offers mainly traditional cooking ideas but is also a loyal follower of new and signature cuisine. She is friendly and accessible and knows how to communicate her knowledge and excitement for cooking and the product.
Email: [email protected]
Telephone : +34 686 978 607
Any questions? Visit our frequently asked questions section.
The Galician cookery workshop is a three- hour course where you and the cook/professor will be able to savour the dishes prepared. Enjoy a unique experience with your group of friends! We can also arrange cookery workshops for a closed group (minimum of 4, maximum of10 people) for lunch and dinner. Also theme food or tendencies. We offer workshops with fixed monthly dates where you can enrol individually as well.
We also offer workshops for ¨cocido¨ and seafood like langoustine, lobster or spider crab. Prices vary according to the market price of seafood….. Doesn´t that sound tempting?
XL Cookery Workshop is an extended version of the previous workshop. We begin at 9:30 in the morning as we visit the marketplace (price includes transportation) and buy the products we will be using in the dish preparation. Once back in the Quinta de San Amaro, we will taste local wines and cheeses (appetizer), and then the professor and the pupils begin the cooking activities aimed to savour the freshly cooked product. The workshop is finalized with a Galician ¨queimada.¨
This workshop can only be organized for a closed group and for a minimum of 4 people. The marketplace visit can be exchanged for a boat ride in the Ria. This way we can learn about shellfish extraction and the cultivation of the “jewels” of the Ria. We will discover a corner of the Comarca of O Salnes.
Important: This workshop cannot be given on Sunday, Monday and Festive since the market is closed.
Quinta de San Amaro Hotel & Restaurant and Amare Nautical Tourism have organized a day of art fusion, the art of fishing and cooking….#ArtofCookingSeafood
The event consists of enjoying a Route of the Art of Fishing the Ria de Arosa which lasts two hours on the boat Amare Un belonging to Amare Nautical Tourism. Here, we will see first hand the daily work put in by fishermen in their different occupations, the process of mussel cultivation on a mussel platform and how razor clams, clams and squid are caught on the littoral of the great natural paradise, A Illa de Arousa.
This is a three-hour workshop in which Rocio reveals the secrets to Galician cuisine and we learn how to prepare those products that we have seen on our excursion: clams, razor clams, mussels….
Would you like to learn about a certain type of cuisine?
In our theme workshop we adapt to your tastes and your favourite gastronomic themes:
Mexican cuisine workshop
Peruvian cuisine workshop.
Moroccan cuisine workshop.
Vegan and Vegetarian cuisine workshop.
Cupped dessert workshop.
(except in the case where the workshop is very specific in which case the price will depend on the ingredients)
… tell us what workshop you are looking for and we will give you a quote.
From a gastronomic point of view queen scallops are an exquisite shellfish, its flavour is full and its texture is of great quality.
Learn how to cook Galician velvet crabs…all we need is water, salt, bay leaves and a glass of Albariño wine while we wait.
The grooved carpet shell, the pullet carpet shell and the golden carpet shell are the three most valued native varieties of the Galician bivalve.
Galician mussels or mussels of the estuary are one of the best in the world. Have you tried them steamed or with a bit of lemon?…How about in empanada?
Grilled clams with a touch of olive oil is one of our star dishes. When you feel the aroma that arises when placing them on the grill and one just can´t wait to taste them. Would you like to try them?
Tetilla cheese is one of the most representative in Galician gastronomy and has a Protected Designation of Origin…..a particular and distinct taste!
So much to say about fair-style octopus! By following a few simple steps and with quality raw products, you can prepare one of the most traditional dishes in Galicia. Take our secret home and win over palates!
The wide variety of vegetables offered by nature are excellent raw material to accompany 100% Galician products. They have a distinct flavour!
…and many more 100% Galician products!
Cocinando en el Salnés C/ San Amaro, 6 – Meaño
Telephone: +34 686 978 607
Monday to Friday from 10:00am to 2:00pm and from 4:00pm to 7:00pm
How can we help you? Would you like to contact us or book a workshop?
If you can´t find an answer to your inquiry, please contact us by phone or if you prefer, you may fill in our form and we will contact you as soon as possible.
You can organise a workshop any day you´d like, just first check our availability. We can also adapt to your timetable, for lunch or for dinner
We speak Spanish and Galician. For groups of foreigners without a translator we can provide someone to help with the language. The cost for this service is 50 Euros.
The maximum number of participants is 10 or 12 people, depending on the theme. There is a possibility to find a formula for a bigger group. In this case, we can transform the activity in a tapas workshop, or in cooking show or a live kitchen.
We work with groups of all nationalities which of whom enjoy learning about Galician cooking very much. We also organise themed workshops for those clients that are looking for something new or surprising in everything that they are going to learn to cook and taste.
Yes, the workshops adapt to different food intolerances and we can prepare dishes that the whole group can taste.
It is scheduled for 3 or 4 hours, depending on how long the food tasting lasts. For the XL workshop or the workshops that include boat rides, the duration is 6 or 7 hours.
Yes, the workshops include a complete lunch or dinner. Wine is also included.
Closed groups depend on availability in the kitchen. If the same date hasn´t been booked by another group, 3 or 4 days in advance is enough.
When there is a closed group, the menu adapts to the participants individual tastes and we can offer a themed workshop. For example, if the group is interested in learning about Peruvian cuisine, during the workshop we will cook Peruvian food.
Yes, the workshops are hands on. Together we prepare all the dishes.
Payment may be in cash or by credit card. Payment is usually made at the end of the workshop. Groups are usually asked to make a small deposit. This can be done by credit card or by deposit in a bank account.
Includes cooking workshop with local product, lunch or dinner complete with drink. (Prices include I.V.A.)