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

The Pintxo is a culinary, social and cultural symbol of the Basque Country and, especially, of Donostia/San Sebastián.

Aratz

Berrogi

Green pepper, mayonnaise, bonito and anchovy.

Astelena 148

Pulpo a la brasa

Barbecued octopus with marinated potato and kimchi mayonnaise.

Skewer of fresh battered prawns with a spicy twist

A Fuego Negro

Black rabas

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

Bodega Donostiarra

Ensaladilla rusa

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

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

Black rice with small squids.

Atari Gastroteka

Brocheta de langostinos

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

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

La Cepa

Mixto de jamón

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

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

Hidalgo 56

Callos y morros

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

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

Casa Urola

Karmelita

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

Bodega Donostiarra

Completo

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

Bergara

Txalupa

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

Taberna La Jarana

Ropa vieja

Potato omelette with this classic pulled meat dish.

Auñamendi

Gambón en tempura

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

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

Classic croquette that perfectly combines the cheese and walnut flavours.

Shrimp coated in a roll of fried brick pastry.

Txirrita

Txalupa

Griddled baby squid brochette with garlic and parsley sauce.

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

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

Xarma Cook & Culture

Piquillo parrillero

Pintxo of grilled piquillo pepper stuffed with piquillo emulsion.

Creamy spinach croquette.

Taberna La Jarana

Pastel de pescado

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

El Bombín

Pastrami

Sandwich stuffed with preserved red meat pastrami.

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

Biarritz (formerly Narru)

Secreto ibérico con puré de manzana

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

Bodega Donostiarra

Indurain

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

Piece of roasted Iberian pork with seasonal garnish.

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

A Fuego Negro

Makcobe with chips

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

Classic potatoes omelette pintxo.

La Cuchara de San Telmo

Foie de Monfort con compota de manzana

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

Biarritz (formerly Narru)

Arroz de crustáceos con socarrat

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

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

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

La Mejillonera

Patatas Bravas

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

Ormazabal

Morros de ternera

Classic veal snouts stewed according to a family recipe.

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

Mesón Martín

Trainera

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

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

Bokado San Telmo

Patatas casi bravas

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

Gandarias

Brocheta de gambas

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

La Espiga

Chorrera

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

Goiz Argi

Mari Juli

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

Taberna Dakara bi

Taco de solomillo con foie

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

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

Donibane

Oreja en salsa

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

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

La Espiga

Delicia

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

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

Ramuntxo Berri

Carbón brie

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

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

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

La Bernardina

Langostino crujiente

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

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

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

Shrimp tail brochette in batter with ponzu sauce.

Café Kursaal

Cochinita pibil

Small piece of Mexican-style marinated pork.

Sirimiri Gastroleku

Pan bao de pato

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

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

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

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

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

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

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

Small shoulder pork burger on sesame bread with chips.

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

Mendaur berria

Taco-talo de begihaundi

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

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

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

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

A Fuego Negro

Tigretón de mejillón

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

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

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

Anglerfish and shrimp brochette.

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

Steak slices. Pintxo of salted steak slices.

Casa Vallés

Gilda

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

Xarma Cook & Culture

Solomillo euskaltxerri

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

Mussel cream croquette.

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

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

Divinum

Patata tortilla

Potato omelette, slightly runny on the inside.

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

Classic potato omelette. Very popular with the locals.

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

Croquette with cream, blue and edam cheese.

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

Tamboril

Champiñón

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

San Marcial

Gavilla

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

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

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

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