Pintxos on the counter (Kimberly Kephart )
San Sebastian is one of the most beautiful places in northern Spain. Situated in the rolling hills of the Basque Country and right on the Bay of Biscay, it’s known to be a culinary hotbed! While it is home to many of the best Michelin-starred restaurants in the world and some of the best seafood you can eat, it’s also known for a bite-sized treat called Pintxos.
What Are Pintxos?
First off WHAT A NAME! If you are trying to pronounce the word, it’s “Peen-tCHO”. Pintxos are bite-sized pieces of heaven and Basque country’s answer to tapas. However, please do not call them tapas while you are in San Sebastian because you will get a firm lecture from a local about the difference between pintxos and tapas. It seems anything that is skewered or can be eaten in a few bites is a pintxo. This might take a little bit of skill, but no worries, you can get it down in a matter of minutes.
History
The history of the pintxos is an interesting one, as the story goes back to the 1950s when affluent visitors from Madrid sought bite-sized foods with their drinks. This evolved from meats and cheeses, and ultimately to bartenders experimenting with loads of combinations. In fact, the first pintxo was named after Rita Hayworth’s character “Gilda.” Gilda consists of an olive, a salted anchovy and a pickled guindilla pepper on a skewer. From there, the pintxo culture was born.
Two men standing at the counter (Kimberly Kephart )
Types of Pintxos
Besides Gilda, some other combinations you’ll find are:
Tortilla de patatas: A classic Spanish omelet, tortilla de patatas is often served as a pintxo. It consists of eggs, potatoes, and sometimes onions. Simple yet comforting.
Pulpo a la Gallega (Galician Octopus): Tender octopus slices drizzled with olive oil, sprinkled with paprika, and finished with a touch of salt. A must-try for seafood lovers.
Croquetas: Creamy croquetas come in various flavors—ham, cheese, mushroom or seafood. These fried bites are crispy on the outside and velvety inside.
Pan con tomate (bread with tomato): A Catalan favorite, this pintxo features rustic bread rubbed with ripe tomatoes, drizzled with olive oil and sprinkled with salt. Simple, yet bursting with flavor.
Pinchos de champiñon: Made with a combination of small mushrooms, garlic, parsley, olive oil, white wine vinegar, paprika and salt.
Pintxos Bar Etiquette
When you go into a pintxos bar, know that pintxos are traditionally eaten while standing at a table or at the bar. From experience, I would order one or two pintxos at a time. I was with a large group of people, and we did not follow this rule and ended up with way too much. It’s okay to go back and forth to order more. You can even go on a pintxos crawl. You don’t have to stay in one place. Remember when you are in the bar do as the locals do! I promise that if you try to say a few words in Basque, you’ll make a friend!
Thank you is “eskerrik asko,” you’re welcome is “ez horregatik” (the H is silent) and of course cheers! is “topa!”
Man and wine (Kimberly Kephart )
My Top Recommendations for Pintxos Bars in San Sebastian, Spain.
These are all pintxos bars I have been to, and I highly recommend visiting them. You can pay with cash or card (AMEX is not widely accepted). San Sebastian is called Donostia in the Basque language.
Bar Martinez | 31 de Agosto Kalea, 13
Try the sauteed mushrooms on bread
Atari Gastroleku | C. Mayor, 18
Try the beef cheek with mashed potatoes
Bar Casa Alcalde | C. Mayor, 19
Try the Gernika peppers
Pintxos crawls are a thing, so why not support a local and go on a guided Pintxos crawl? You can find tours through Viator or Get Your Guide.
My biggest suggestion while at any of these bars is to order a bottle of Txakoli, pronounced “Cha-coli.” This is a slightly sparkling, very dry white wine from the Spanish Basque region. It is a delicious companion to any pintxos.
You also can’t go wrong with a cider from the region. Cider, or sagardoa in Basque, is made from fermented apple juice prepared in the traditional way, with no added sugar and no other carbonic gas than what is produced during the process. If you do this, ask for a demonstration of how to pour it. The Basque technique is called escancier, the long pour not only adds a fun aspect to your drink, but it breaks up the surface tension releasing some of the CO2!
Basque country is waiting for you to get your feet wet and enjoy life the Basque way!
Visit Kimberly Kephart Travels for more entertaining and informative articles.
