The 99 best pintxos of Donostia / San Sebastián Chosen by Michelin-starred local chefs

Artichoke with almond praline and cured ham. Pintxo of grilled artichoke and Navarre thistle with cream of ham and...

Potato omelette with this classic pulled meat dish.

Piece of roasted Iberian pork with seasonal garnish.

Chilli peppers, an anchovy and an olive pickled in vinegar and skewered on a cocktail stick. The first pintxo...

Creamy spinach croquette.

Griddled baby squid brochette with garlic and parsley sauce.

Pintxo with a marked oriental personality Duck stew wrapped in a sweet bun.

Creamy oxtail ravioli. Pintxo of oxtail stewed with garlic, onion and red wine, wrapped in wonton pasta and served...

Head of wild boar, chives and gherkin. Pintxo of wild boar head, accompanied by gherkin and chives, on a...

Cold pintxo of smoked salmon, preserved anchovy and green pepper placed on a piece of toasted bread and seasoned...

Mussel cream croquette.

Foie gras from the Landes with apple compote. Hot pintxo of grilled foie gras with Maldon salt. When serving,...

Griddled mushrooms with egg yolk. Pintxo of seasonal mushrooms sautéed with oil and garlic and served on an egg...

Slice of bread topped with a piece of sirloin and another of griddled duck liver.

Anchovies with cream of spider crab. Pintxo of anchovy fillets on a slice of bread, covered with cream of...

Scallop and king prawn skewer. Griddled pintxo, made up of a heart of scallop skewered between two king prawns.

Black rice with small squids.

Griddled squid, cooked prawn and Iberian cured ham with an oil, garlic, vinegar and white wine sauce on toast.

Small piece of Mexican-style marinated pork.

Green pepper, mayonnaise, bonito and anchovy.

Fowl croquette. Poultry croquette – a pintxo that stands out for its size and creaminess.

Pintxo that combines the tastes of land and sea in perfect harmony.

Un pintxo clásico que consiste en una mezcla de patata cocida, bonito, zanahoria cocida, huevo cocido y aceitunas mezclado...

Tenderloin with green pepper Pintxo of veal tenderloin steak cooked just right, placed on a slice of bread and...

Potatoes with garlic. Pintxo consisting of potatoes seasoned with garlic oil and paprika to taste.

Shellfish rice with “socarrat”. Pintxo of rice with prawns and with a base of “socarrat” or toasted rice.

“Secreto ibérico” with local apple puree. Pintxo of Iberian pork skirt steak, cooked at low temperature, over a purée...

Classic cold pintxo of fish pie with a touch of mayonnaise.

Sandwich stuffed with preserved red meat pastrami.

Anchovy omelette. Pintxo of lightly cooked Spanish omelette with anchovies and garlic.

Three prawns and Iberian bacon stuck on a stick and cooked on the griddle pan, with a vinaigrette of...

Saucer of idiazabal cheese risotto topped with a piece of griddled duck liver.

Reinterpretation of the traditional Basque stew “txipirones en su tinta” (baby squid cream in their ink) presented in pintxo...

Anglerfish and shrimp brochette.

Prawn in tempura covered in sliced almonds on a shellfish cream.

Sandwich of Spanish white tuna in oil with Cantabrian anchovies and chilli peppers. This pintxo is a timeless classic...

Classic potato omelette. Very popular with the locals.

Small shoulder pork burger on sesame bread with chips.

Stuffed courgette Charlotte. Pintxo that is eaten cold. Courgette stuffed with cream of spider crab and with a cream...

Almost fierce potatoes. Pintxo consisting of a plate of fried potatoes with ali-oli sauce, mayonnaise, chilli, chipotle chilli, and...

Avocado, tomato, onion, coriander and chilli accompanied by the instructions to prepare this pintxo to share.

Hot pintxo of egg, cheese and ham, battered in egg and flour and fried.

Skewer of fresh battered prawns with a spicy twist

Freshly-baked sandwich filled with Serrano cured ham and cheese.

King prawn ravioli in Martini sauce. Pintxo of ravioli stuffed with king prawns and accompanied by a Martini sauce.

Spanish omelette. Pintxo of Spanish omelette not fully set on the inside and with a nice golden colour on...

Portion of cheese wrapped in poppy seeds, served with sweet tomato jam.

Classic veal snouts stewed according to a family recipe.

Classic croquette that perfectly combines the cheese and walnut flavours.

Crispy prawn. Pintxo of two crispy prawns with soy mayonnaise.

Veal cheeks. Pintxo of veal cheeks cooked in red wine and vegetable broth, and accompanied by home-made tomato sauce.

Classic Andalusian pintxo. Pringá is made by mincing up the different kinds of meat in a typical Andalusian stew....

Potatoes in spicy sauce. Classic pintxo of “patatas bravas” with spicy tomato and ali-oli (garlic and oil) sauce. The...

Crunchy oxtail. Pintxo of crunchy pasta, stuffed with oxtail and accompanied by Parmesan cheese.

Spider crab tartlet. Pintxo in the form of a canapé of “txangurro” (spider crab) on puff pastry, with a...

Classic potatoes omelette pintxo.

Griddled king prawn skewer. For this pintxo, a skewer of four griddled king prawn tails is placed on a...

Tenderloin with red pepper broth. Pintxo of tenderloin roasted until just cooked, with salt flakes and accompanied by a...

Shrimp coated in a roll of fried brick pastry.

Tripe and snout. Pintxo composed of a traditional stew of tripe and snout served in a clay pot.

Free-range egg cooked at low temperature with polenta, pine kernels, Manchego cheese and mushrooms.

Griddled fresh foie pintxo on a bed of stewed apple and Maldon salt.

Mushroom. Pintxo of three mushrooms on a skewer with their sauce on piece of bread.

A classic pintxo consisting of a mixture of boiled potato, bonito, boiled carrot, boiled egg and olives, all mixed...

Mussel “tigretón” (popular chocolate muffin). This pintxo which is eaten with a spoon has as its ingredients warm tomato,...

Barbecued octopus with marinated potato and kimchi mayonnaise.

Steak slices. Pintxo of salted steak slices.

Pintxo made with several slices of Iberian bacon on crispy bread.

Ham and egg croquette. Pintxo that stands out for its fine béchamel sauce, seasoned with lightly fried pieces of...

Borrage leaves stewed with clams

Scallop with “ajoblanco”. Pintxo made with griddled scallops seasoned with cream of ajoblanco (cold soup of almonds, garlic and...

Shepherd’s “Takotalos”. Pintxo that combines Basque and Mexican cuisine. Two tacos made of flour and millet, with marinated pork...

Pintxo of crunchy pasta, stuffed with oxtail and accompanied by Parmesan cheese.

Pintxo consisting of a mini kobe burger in bread with tomato and accompanied by banana chips.

Basque pig sirloin. Pintxo of Basque pig sirloin with celeriac cream, mushroom emulsion and wasabi caviar.

This is a pintxo in the form of a talo (a Basque wrap) filled with begihaundi (small squids) coated...

Freshly-made Spanish omelette. Pintxo of freshly-made Spanish omelette with pepper and onion.

“Club Ranero” cod. Pintxo of desalted cod, in a confit of olive oil and accompanied by fried green pepper,...

Creamy, with a spicy edge. This croquette is made with red and green peppers, red curry paste and coconut...

Pintxo in honour of the famous cyclist, consisting of a wedge of tuna with salted anchovy, piparra chilli peppers...

Coated prawn. Classic pintxo consisting of a fried, breaded shrimp, with the tail out of the batter to pick...

Pig’s ear in carrot, onion, leek, garlic and pepper sauce with a touch of brandy.

Pintxo of puff pastry in the form of a “txalupa” (small boat), topped with mushrooms and prawns with chives,...

Croquette with cream, blue and edam cheese.

Steak croquette. Pintxo that combines the creaminess of a croquette with the flavour of the steak.

Potato omelette, slightly runny on the inside.

Coated prawn. One of the most typical pinxtos of San Sebastian. Two prawns skewered on a cocktail stick, coated...

Pintxo of grilled piquillo pepper stuffed with piquillo emulsion.

Pintxo of anchovies, with green pepper and chilli pepper, on a slice of bread and olive oil.

Pintxo of salted Cantabrian anchovy, boiled egg and prawn cooked with mayonnaise, on fried bread. It is eaten cold.

Pintxo de carrillera de ternera guisada en vino tinto durante 8 horas. Terminada en su jugo y sobre humus...

Anchovies with “jardinera” sauce. Pintxo of anchovy fillets on a slice of bread, covered with jardinera sauce: green and...

Stewed veal cheek on potato purée, glazed with its juices.

Shrimp tail brochette in batter with ponzu sauce.

Risotto with Idiazabal cheese. False risotto made with puntalette pasta (short pasta with long grain rice shape) and Idiazabal...

Crunchy pig’s ear. Pintxo of pig’s ear cooked in red wine sauce and vegetable broth and then lightly griddled,...

Pintxo of ham and cheese wrapped in béchamel sauce battered with flour, egg and bread crumbs, and fried until...