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

Green pepper, mayonnaise, bonito and anchovy.

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

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

Sandwich stuffed with preserved red meat pastrami.

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

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

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

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

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

Borrage leaves stewed with clams

Classic veal snouts stewed according to a family recipe.

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

Shrimp coated in a roll of fried brick pastry.

Barbecued octopus with marinated potato and kimchi mayonnaise.

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

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

Potato omelette with this classic pulled meat dish.

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

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

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

Shrimp tail brochette in batter with ponzu sauce.

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

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

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

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

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

Anglerfish and shrimp brochette.

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

Mussel cream croquette.

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

Small piece of Mexican-style marinated pork.

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

Classic potato omelette. Very popular with the locals.

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.

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

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

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

Steak slices. Pintxo of salted steak slices.

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

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

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

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

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

Croquette with cream, blue and edam cheese.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Classic croquette that perfectly combines the cheese and walnut flavours.

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

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

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

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

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

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

Black rice with small squids.

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

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

Creamy spinach croquette.

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

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

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

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

Potato omelette, slightly runny on the inside.

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

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

Skewer of fresh battered prawns with a spicy twist

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

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

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

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

Classic potatoes omelette pintxo.

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

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

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

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

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

Piece of roasted Iberian pork with seasonal garnish.

Griddled baby squid brochette with garlic and parsley sauce.

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

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

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

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

Small shoulder pork burger on sesame bread with chips.

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

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