Sobremesa HSV

🇮🇹 Today at Sobremesa…

Making fresh pasta from scratch, sharing laughs around the table, and finishing with a simple but incredible garlic & olive oil sauce.

✨ Learning techniques, getting our hands messy, and discovering that great food doesn’t need complicated ingredients.

🔥 Bonus: we even explored a pasta cooking technique using minimal water for a richer, starchier sauce that clings perfectly to every bite.

Delicious. Fun. Very Sobremesa.

FoodExperience

A look at the menu from our Tapas After Dark cooking class, featuring everything we cooked together from start to finish

From savory bites to a sweet finish (yes, cheesecake always has to make an appearance 😋), this class was one to remember. Visit our website to join us for the next one!

We’ve officially settled into our new home at Stovehouse inside Southern Kitchen & Home. Now all we’re missing is you! 👩‍🍳

Visit our website to book a class and experience sobremesa for yourself! 🥘

Summer is almost here — and so are we. 🌿
Our June classes are now open and we’re kicking things off this Thursday, June 4th with Tapas After Dark 🍷
Fire. Bread. Rice. Wine. Shared tables and long conversations.
This is Sobremesa — where Southern hospitality meets Spanish table culture.
June lineup:
🥘 Tapas After Dark — Jun 4 & 12
🫕 Cajun Fire Paella — Jun 5
🍞 Wild Bread — Jun 6
🥘 Smokehouse Paella — Jun 11
🍝 Butter & Garlic Pasta — Jun 18
🍖 Meat & More — Jun 19
☕ Slow Brunch Club — Jun 20
Experiences from $85 · Limited seats
🔗 Book your seat → link in bio
huntsvilleeats thingstodohuntsville

We’re moving 🤍

As of May 4th, you’ll find us in our new home inside Southern Kitchen & Home.

Same Sobremesa.
A new space to gather, share, and experience it all together.

📍 3414 Governors Dr, Suite 605
Huntsville, AL

We can’t wait to welcome you in.

Where food brings us together.

Friday night smelled like sofrito and olive oil. 𝘠𝘰𝘶 𝘮𝘪𝘴𝘴𝘦𝘥 𝘢 𝘨𝘰𝘰𝘥 𝘰𝘯𝘦.

There’s always a moment in these classes where everyone leans in a little more — watching the pan, asking questions, figuring it out together.

Last week’s vegetable paella started the same way.

Simple ingredients.
A few techniques.
A little guidance.
And then, slowly, it all came together.

By the end of the night, the kitchen felt different.
Plates were full, people were talking, and no one was in a hurry to leave.

That’s the part you don’t expect.
The cooking is just the beginning.

If you missed it, we’re back at it again 𝘁𝗵𝗶𝘀 𝗙𝗿𝗶𝗱𝗮𝘆:

𝗕𝗹𝗮𝗰𝗸 𝗣𝗮𝗲𝗹𝗹𝗮 (𝗔𝗿𝗿𝗼𝘇 𝗡𝗲𝗴𝗿𝗼) — deeper, richer, and just as good around the table.
If you’ve been thinking about joining, this is your week.

Come cook with us.

If you’ve been meaning to try 𝗦𝗼𝗯𝗿𝗲𝗺𝗲𝘀𝗮, this is your week.

This week at Sobremesa, the tables and classes are filling up. 👉 https://www.sobremesa-hsv.com/classes

Each evening brings a different experience — from baking fresh focaccia to shaping handmade ravioli, to gathering around a pan of paella, and finishing the week with a slow Spanish brunch.

Join us this week:

• 𝗔𝗽𝗿𝗶𝗹 𝟭𝟱 — Artisan Bakery: Handmade Focaccia
• 𝗔𝗽𝗿𝗶𝗹 𝟭𝟲 — Tavola Italiana: The Art of Ravioli
• 𝗔𝗽𝗿𝗶𝗹 𝟭𝟳 — Paella Session: Black Paella (Arroz Negro)
• 𝗔𝗽𝗿𝗶𝗹 𝟭𝟴 — Brunch Across Spain: Mediterranean Brunch

Our classes are intentionally small, and many guests book with friends, partners, or family — which means seats tend to fill quietly as the week approaches.

If you’ve been thinking about joining us, this is a beautiful week to start.

Come cook, learn something new, and stay a little longer around the table.

In Spain, that moment is called 𝘴𝘰𝘣𝘳𝘦𝘮𝘦𝘴𝘢.

In Spain, mornings are not rushed. They begin slowly — with fresh bread, olive oil, seasonal ingredients, and time around the table.

Our 𝗕𝗿𝘂𝗻𝗰𝗵 𝗔𝗰𝗿𝗼𝘀𝘀 𝗦𝗽𝗮𝗶𝗻 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲𝘀 are inspired by that rhythm.

Each class explores a different region of the country, from the orchards of the north to the sunlit kitchens of the Mediterranean.
You’ll cook together, learn simple techniques, and discover the flavors that define the Spanish morning table.
And then, just as it should be, we sit down. To enjoy what we’ve created.

Brunch, the way it was meant to be.
𝘚𝘢𝘵𝘶𝘳𝘥𝘢𝘺𝘴 𝘢𝘵 𝟣𝟣:𝟥𝟢 𝘈𝘔 👉 https://www.sobremesa-hsv.com/classes

Few dishes capture the spirit of Spanish cooking quite like 𝘗𝘈𝘌𝘓𝘓𝘈.

A wide pan over the flame.
Sofrito slowly building flavor.
Rice absorbing stock, saffron, and time.

In our 𝗣𝗮𝗲𝗹𝗹𝗮 𝗦𝗲𝘀𝘀𝗶𝗼𝗻𝘀, we explore the techniques and traditions behind one of Spain’s most iconic dishes.

You’ll learn:
• how to build depth with proper sofrito
• the science behind cooking rice
• how timing and heat shape the final dish

And when the pan is ready, we gather around the table to enjoy the meal together — just as it would be shared in Spain.

Paella Sessions, Fridays at 5:45 PM 👉 https://www.sobremesa-hsv.com/classes
• 𝗔𝗽𝗿𝗶𝗹 𝟭𝟬 — Mediterranean Vegetable Paella
• 𝗔𝗽𝗿𝗶𝗹 𝟭𝟳 — Black Paella (Arroz Negro)
• 𝗔𝗽𝗿𝗶𝗹 𝟮𝟰 — Seafood Fideuà Experience