What are pintxos [pinchos]?
Pintxos (in Basque) or pinchos (Spanish spelling) come from the Spanish verb ‘pinchar’ meaning to poke or stab. That’s because these tasty morsels were traditionally served on bread with a toothpick piercing the middle to hold it all together. Hence the name, as ‘pintxo’ refers to the skewer or toothpick used to hold the ingredients in place.
Going out for pintxos is an affable affair as you wander from one bar to another, following the tradition of sampling one pintxo at each stop, sharing small portions of delicious food in many pintxos bars across northern Spain, washed down with a glass of beer, wine such as the local sparkling txakoli or a red Rioja, or refreshing Basque cider.
You will never run out of foodie options with thousands of pintxos ranging from typical Basque food to avant-garde cuisine to try. Pintxos are small snacks, similar to tapas, but typically served on bread and held together with a toothpick, setting them apart from the broader tapas tradition.
The Basque Country, and especially San Sebastian, is renowned for its vibrant pintxos culture. The old town, known as Parte Vieja, is the heart of the pintxos scene, filled with traditional bars and authentic Basque atmosphere.
Here is our selection of the 12 best pintxos in the Basque country.
History of Pintxos
Pintxos were born from a simple Basque ritual: a little something to nibble while sharing a drink, often no more than a slice of bread topped with whatever the bar had on hand. But everything changed in San Sebastián, where the now-iconic Gilda appeared in the 1940s and set a new standard—salty, sharp, and playful.
That tiny skewer sparked a creative rivalry among the city’s bars, especially from the 1970s onward as Basque chefs embraced a wave of modern cuisine. What began as humble bar fare quickly evolved into an art form, with each pintxo becoming a miniature expression of local produce, seasonal flavors, and the region’s unmistakable culinary imagination.
Our selection of the 12 Best Pintxos
We hope our list of pintxos helps you decide which ones you will try when visiting the Basque Country. Let’s go!
1. Gilda
The first pintxo in history, the classic Gilda still takes pride of place in many Basque bars. The “gilda” was invented in San Sebastian as a tribute to Hollywood legend Rita Hayworth, who starred as the ultimate femme fatale in the movie entitled Gilda, and this pickled pintxo was described as being green, salty and hot in her honor. This sassy snack consists of a spicy-sweet guindilla pepper, a salty Cantabrian anchovy fillet, a juicy manzanilla olive, and pickled green peppers on a skewer. The Gilda is a classic anchovy pintxo, celebrated as a must-try dish that showcases the freshness and cultural significance of anchovies in Basque cuisine. Three perfect bar snacks on a stick!
2. Boquerones
The Bay of Biscay supplies some of the best anchovies in the entire world. So it’s no wonder that fresh or marinated anchovies, known as boquerones, have inspired 1,000 types of pintxos in the Basque Country. White anchovies, which are vinegar-cured and prized for their delicate flavor and appearance, are a classic pintxo ingredient in San Sebastián. Classic dishes are boquerones wrapped around plump green olives, or sliced red tomatoes and boquerones served on bread. These little fish also marry well with blueberry marmalade or fresh strawberries for an interesting sweet and savory taste sensation.
3. Foie
The Basques in Spain share their love of foie gras with the French Basques over the border. Rich, velvety, seared foie gras is often served in pintxos with stewed apple or seared and served on crusty bread (like in the photo). The foie pintxo is one of the most cherished delicacies in the region.
4. Piparras (Green Peppers)
One of the most versatile ingredients in any pintxo is none other than the Piparra, a type of chili pepper that is native to the Basque region — or more specifically, from the province of Gipuzkoa (where San Sebastian is capital of). The peppers are planted between April and May, and are harvested by hand between the summer months (June to September), when they are at their optimal.
These small but mighty peppers are prized for their unique, slightly sweet flavor that adds depth and character to dishes. The taste also depends on the type of liquid used for pickling — for example, white wine vinegar might add crisp or sour notes, while olive oil adds a nice mild undertone. Despite the fact that they’re peppers, Piparras only register around 1,000 to 2,000 on the Scoville scale, with a slight tinge of heat that everyone can enjoy.
Whether fresh or pickled, Piparras are versatile and are often used in many dishes — including pintxos! Typical dishes include smoked sardine pintxos topped with tangy Piparras; wrapped in jamon; or as an ingredient in various tapenades and spreads. They are also used in Gildas (point #1 above).
Likewise, the months when the peppers are harvested also play a role: during the harvesting season, when the Piparras are at their freshest, they are fried with a splash of extra virgin olive oil and a dash of sea salt (like in the photo below). Otherwise, pickled Piparras are used outside of the summer months.
5. Rabas
These fried strips or rings of squid in a light batter are the perfect finger food. Dip in garlicky, creamy alioli; enjoy with a squeeze of lemon juice; or eat them as they come. This is the go-to pintxo of choice for students and families with children because they are made for sharing. Pintxos like rabas are often enjoyed with family, reflecting the communal tradition and the importance of gathering together to share good food.
6. Txipirones en su tinta
This is one occasion where you should trust your nose rather than your eyes when sampling food. This famous Basque Country pintxo is poached squid tinted with its own ink to enhance the natural flavors of the sea. It’s one of the few gastronomic dishes which is black, hence the reason some people are put off. Locals love it and once you try it, you’ll appreciate why it is so popular.
7. Txangurro
Known as the ox of the sea, txangurro is the name for the delicate spider crab. There are several traditional Basque dishes featuring shredded crab meat. Ones to look out for are Txangurro a la Donostiarra – crab meat in a tomato-based sauce sprinkled with bread crumbs – or simple crepes and croquettes made with spider crab meat.
8. Gambas
Many of the best pintxos in the Basque Country are simple fare so you can taste the freshness and quality of the ingredients. Brocheta de gambas is no exception where grilled prawns or shrimps are served on crusty bread. There may be a drizzle of olive oil, garlic or salt. But that is all it needs.
9. Beef cheeks
Packing a meaty punch, these slow-cooked beef cheeks are often cooked in a reduced red wine and vegetable broth sauce served with creamy mashed potato. How you cook the beef cheeks—slowly and gently—is crucial to achieving their tender texture and deep flavor. This rich dish needs a bold drink like a full-bodied Rioja alongside it.
10. Idiazabal cheese
Farmers have been making Idiazabal cheese from the milk of the native Latxa and Carranzana sheep for more than 8,000 years. This is where you get a true taste of traditional Basque cuisine. The smokey, nutty cheese is perfect served on its own; with a drizzle of quality olive oil; accompanying a wafer-thin slice of jamon; or providing melt-in-the-mouth goodness in the center of a soft croquette.
11. Tortilla de patata (Spanish omelette)
Do not confuse the Spanish omelette with the Mexican tortilla, they’re absolutely different foods! The Spanish tortilla – in case you are in the Basque Country you should order a “pintxo de tortilla” – is made with three basic ingredients: potatoes, olive oil and eggs. There are many variants – some have onion, the eggs proportion differ, some are thin and others are thick, etc.- so they come in varying degrees of perfection and flavor, but by far the tortillas made in Bilbao are our favorite.
Some pintxo versions of tortilla or other potato-based dishes even include mayonnaise for extra creaminess. Why? You should travel all around Spain and make a master in tortilla española, and as soon as you visit Bilbao you’ll make the difference; they melt in your mouth, they are creamy and always freshly made. The tortilla is one of the most sought-after pintxos in Bilbao, and probably one of the city’s main attractions after the Gugghenheim Museum.
12. Cheesecake
Yes, cheesecake is a very popular dessert in the Basque Country too, but here it is crustless, baked in a hot oven in a double boiler (bain Marie baking method) so the batter solidifies in a creamy and melting cake. For many the one made at La Viña in San Sebastian is the world’s best; and we never miss a bite at the end our pintxos tour, will you miss it?
Above: our personal shot of the cheesecake from La Viña in San Sebastian
Mastering Heat: Plancha and Charcoal in Pintxos
Basque cuisine is built on a deep mastery of fire, whether it’s the speed and precision of la plancha or the smoky depth of charcoal grilling. La plancha—cooking on a fiercely hot metal griddle—produces some of the region’s most beloved pintxos, from perfectly seared prawns to melt-in-your-mouth txipirones. Meanwhile, charcoal techniques add drama and a subtle kiss of smoke to creations like bacalao, vegetables, or tender cuts of meat. Together, these two methods reveal the Basque devotion to purity, produce, and heat—three elements that define its iconic pintxo culture.
How to Eat Pintxos like a Local
To truly savor the pintxo experience, it’s essential to eat like a local. Pintxos are typically enjoyed in lively, bustling bars where the energy is part of the charm. Begin by gathering a few of the beautifully arranged cold pintxos displayed on the counter—just point to the ones that catch your eye, and the bartender will place them on your plate.Pintxos are often served in different styles, with some serving them directly on the bar counter, while others present them on plates or skewers, adding to the unique experience.
But don’t stop there: be sure to check out the hot pintxos as well, often listed on a chalkboard or menu. These are made to order in the kitchen and are an essential part of the experience. Pair your selection with a drink, like a glass of Txakoli or Rioja, and enjoy them casually—most are meant to be eaten with your hands. You can choose to sit at the bar or a table to soak in the lively atmosphere as you sample a variety of creative pintxos.
Lunch is a particularly popular time for locals and visitors to enjoy pintxos, making it a key part of the daily routine in San Sebastian. Embrace the variety, try unexpected combinations, and let your pintxos trail become a delicious and memorable culinary adventure.
Pintxos Etiquette
Understanding pintxos etiquette is crucial for an authentic dining experience in San Sebastian. When you enter a pintxo bar, greet the bartender with a friendly “hola” or “kaixo” (in Basque). Use the correct terminology when ordering, such as “un pintxo de…” followed by your choice. As you enjoy your pintxos, be mindful of your surroundings and avoid making a mess. It’s polite to finish your current selection before ordering more, showing appreciation for the skill and creativity of local chefs whose craftsmanship elevates pintxos into an art form. When it’s time to leave, be sure to pay for your pintxos—even if no one comes after you or the bill isn’t presented immediately.
Each pintxo should be tasted and appreciated for its unique flavors, as this is part of the experience that makes Basque pintxos scene so special. By following these simple rules, you’ll immerse yourself in the local culture and fully enjoy the vibrant pintxos scene.
Food & Drink Pairings
Pairing food and drink is part of the ritual in any pintxo crawl. In the Basque Country, you rarely order a full drink—instead, you go for a zurito (a tiny beer), a short glass of local red, or a splash of txakoli, the region’s lightly sparkling white wine poured from up high to awaken its freshness. Basque cider (sagardoa), crisp and slightly funky, is another classic choice and a perfect match for salty or acidic bites.
The magic lies in the balance: rich foie gras finds contrast in apple compote; anchovies and piparras come alive with the sharpness of cider; a perfectly fried croqueta or a slow-cooked meat pintxo feels right at home with a smooth glass of Crianza (that’s how the locals order the Rioja Crianza); and grilled seafood sings alongside a cold zurito or a bright pour of txakoli. Every pairing is meant to be small, dynamic, and immediate—just like the pintxos themselves. So sip lightly, taste widely, and let the flavors of the Basque bar scene guide your next bite.
Two tips to consider when in the Basque Country:
1. Are pintxos always presented with a toothpick? The answer is no, the toothpick is used where necessary to hold the entire piece, but a pintxo is a miniature, something you can eat in or two bites maximum.
2. Should I count the toothpicks to get the bill? Again, no, your server will count what you have, don’t worry and simply enjoy!
To truly experience what pintxos are and mean for Spaniards, start by exploring the picturesque town of San Sebastian, renowned for its vibrant culinary scene and Old Town charm. No better way than joining us on a culinary adventure in the Basque Country and experiencing the taste of traditional pintxos!
San Sebastian boasts one of the highest concentrations of Michelin stars in the world, making it a must-visit gastronomic destination. The town is home to many notable restaurants, such as Arzak, Akelarre, and Martin Berasategui, each celebrated for their specialties and innovative cuisine. After a pintxos crawl, enjoy a formal dinner at one of these acclaimed restaurants to savor fine cuisine.
Some pintxos bars are famous for just one dish, showcasing their expertise and mastery—don’t miss these signature bites. Adventurous eaters should try baby eels (angulas) and tuna pintxos, both prized in Basque cuisine. Certain bars also offer innovative pintxos using molecular gastronomy techniques, where foams and spherification add a modern twist and make flavors pop with every bite.
From crisp and dry txakoli white wine to bold and great reds (rioja), pair your pintxos trail with a selection of local wines for a truly unique experience! Seek out the advice of our team at each restaurant and follow their recommendations on the perfect pairing. Don’t miss out on pintxos featuring Idiazabal cheese and green peppers, which add distinct and memorable flavors to your culinary experience.
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