12 Best Pintxos to Try

If you're curious about Basque Country cuisine, here are the 12 Best Pintxos to try, whether you're in Spain or creating a Basque Country menu at home.

While traveling through Basque Country recently, mainly attending the TBEX Travel Bloggers Conference Europe in San Sebastian, my husband and I absolutely fell in love with the region. And at the top of the reasons to love this part of the world is the amazing food culture you'll find.

We especially enjoyed immersing ourselves in the wonderful world of pintxos. Which we also recently discovered through our dinners at Urdaneta in Portland, Oregon and on our recent 4 Days in NYC during a visit to José Andrés' Little Spain.

Trust me: once you experience a pintxos tour or embark on your own pintxos bar hopping, you will fall in love with these delicious little bites, too!

What are pintxos?

Pintxos (pronounced pinch-o's) are beloved small bites served at pintxos bars and restaurants throughout Basque Country.

These little snacks have a storied history that is as rich and diverse as the flavors they offer.

The origin of pintxos can be traced back to the early 20th century in San Sebastian and other parts of northern Spain. Initially, they were simple slices of bread topped with modest ingredients like anchovies, olives, and peppers, held together with a toothpick. Hence the name "pintxos," derived from the Spanish word "pinchar," meaning to pierce.

This culinary tradition emerged as a practical solution for bars looking to keep their customers coming back for more drinks. By offering these tasty, inexpensive snacks that were ready to eat, bars encouraged patrons to stay longer and socialize more. This also created a vibrant, communal atmosphere that was inviting to passers by, and encouraged more people to stop in for pintxos.

Over the decades, what began as humble bar snacks evolved into a sophisticated and integral part of Basque culture.

The popularization of pintxos

The post-World War II era saw a significant transformation in pintxos. Influenced by the region's rich culinary heritage and the innovative spirit of Basque chefs, pintxos began to incorporate a wider variety of ingredients and more elaborate presentations.

Seafood, meats, cheeses, and seasonal produce started to adorn the counters of pintxos bars, each creation reflecting the chef's ingenuity and skill.

Today, pintxos are celebrated as a culinary art form. You'll find them in bars across San Sebastian and throughout Basque Country, showcasing both traditional recipes and modern twists. This evolution from simple skewered snacks to gourmet delights illustrates the dynamic nature of Basque cuisine and the region's enduring commitment to culinary excellence.

Especially in San Sebastian, a foodie's paradise!

Here are 12 of the most popular pintxos. Some of them we discovered during a pre-conference walking tour with Devour Tours. Some we enjoyed during a post-conference TBEX tour in Bilbao with Basque Country Tourism. And a few we discovered on our own pintxos bar crawls.

Try them the next time you travel to Basque Country, or make them at home for a fun Basque Country-themed meal.

1. Gilda

The "Gilda" is the one that reportedly started it all.

Named after the famous film character played by actress Rita Hayward, this pintxo is a skewered combination of green olives, anchovies, and pickled green peppers.

It’s a perfect balance of salty, tangy, and spicy. This is one pintxos that almost every pintxos bar we encountered in San Sebastian and Bilbao offered.

They either make a traditional version, their own creative twist on the classic, or both!

2. Bacalao in pil pil sauce

While different restaurants make their version with different types of fish and different parts of the fish, this is typically a white fish served with a traditional Basque sauce called Pil Pil.

In Bilbao, the cod is in a salt brine for over 48 hours, desalted, then shaken from side to side to thicken the sauce. We were told it's a very long, painstaking process! But the results are deliciously well worth the effort.

The sauce is made with garlic, lots of olive oil, and chili peppers.

4. Solomillo

As popular as seafood is in Basque Country, so too is beef. This popular pintxo contains tender slices of sirloin steak.

It's typically served with a variety of toppings such as green peppers or caramelized onions.

5. Gambas a la plancha

If you love prawns as much as I do, then you will be in foodie heaven in Basque Country!

This popular pintxo is a skewer of grilled prawns. They are seasoned with garlic and parsley, and sometimes a medley of peppers and onions. Simple and flavorful.

7. Calamares

Another type of seafood that often makes its way onto the pintxos menus at many pintxos bars: squid, known as calamares in Spain.

You'll find squid prepared many different ways for pintxos. It's often grilled, as seen in the photo above, and served with a medley of chopped peppers.

We did see a few fried squid pintxos as well.

9. Foie Gras

While we didn't get a chance to enjoy this pintxos during our trip (so many pintxos, so little time!), you will see Foie Gras on the bar at most pintxos spots.

Seared foie gras is served on a slice of bread with a drizzle of sweet sauce. It's a luxurious pintxo if you're in the mood for a little bite-sized decadence.

10. Pintxo de Txaka

At every pintxos bar, you'll find a salad of surimi (imitation crab meat) mixed with mayonnaise, served on a piece of bread.

Sometimes this pintxo is topped with prawns, as in the photo above (it was SO delicious!).

Sometimes it's served with a simple garnish of mixed peppers.

11. Morcilla

We were surprised to see this ingredient prevalent in pintxos bars.

Blood sausage is a popular pintxo, typically served with a sweet pepper or apple compote to balance the rich flavors.

12. Txangurro

A delicious mix of spider crab. This is often served in its shell, as a filling for small tartlets, or mounded on top of a slice of bread.

This is one pintxo that I've seen presented in many different ways throughout Basque Country.