Originally, a pintxo was a portion of food stuck on a slice of bread with a stick, giving it its name.

Today, it can come in simple forms, like the fabulous Gilda, a San Sebastian creation, a spicy cocktail stick of a hot green pepper, anchovies and olives paying homage to Rita Hayworth. And, of course, there are highly sophisticated pintxos, examples of haute cuisine in miniature form, elaborate and concentrated flavours in small and delicious doses.

Although the pintxo (tapa) culture (well, we are talking about culture…) originated in San Sebastian, we can now find it practically everywhere in Gipuzkoa. Pintxos are such an important part of our gastronomic identity that a number of competitions are held in various towns and villages in Gipuzkoa.

Hour to go out pintxos.

  • If it’s a cold pintxo, it is usually available at the bar, and you just serve yourself.
  • If it is a hot pintxo, ask the waiter.
  • When you go out for pintxos, it is normal to order something to eat and drink in each bar and then move on to the next one.
  • In the bars, the length of the stick (if the pintxo actually has a stick) does not indicate the price range. If in doubt, ask the waiter.
  • You usually pay at the end. In groups of friends, it is usual to buy rounds or to put money into a kitty before you start (as opposed to just paying your own way in each bar).