Dish guides
What are pintxos?
Pintxos (pinchos in Spanish) are the small bar snacks of the Basque Country and Navarre: a bite of fish, ham, tortilla, peppers or something more elaborate, often on a slice of bread and held together with a cocktail stick, the "spike" that gives them their name. Cold ones line the bar counter; hot ones are made to order. You eat one or two per bar, with a small drink, then move on.
- At a glance
- Pintxos
- Basque bar snacks, often on bread with a cocktail stick, eaten one or two at a time.
- Pronunciation
- Say it like PEEN-chohs · IPA /ˈpintʃos/
- Also written as
- pintxo, pinchos, pincho, pintxos calientes, pintxo de tortilla, gilda, banderillas, pintxo-pote
What’s in it
Core ingredients
- slices of baguette-style bread
- a topping: fish, cured meat, egg, vegetables or cheese
- cocktail stick
Often added
- anchovies (marinated or salted)
- salt cod or tuna
- Spanish tortilla
- jamón or chorizo
- peppers and guindilla chillies
- olives
- mayonnaise-based salads
- prawns or squid
- croquetas
- foie gras or blue cheese (modern pintxos)
Allergens
| Allergen | How likely |
|---|---|
| Gluten | Typically contains |
| Fish | Often contains |
| Eggs | Often contains |
| Dairy | Often contains |
| Shellfish | Often contains |
| Molluscs | Sometimes contains |
| Sulphites | Sometimes contains |
| Soy | Sometimes contains |
| Tree nuts | Sometimes contains |
| Sesame | Sometimes contains |
| Mustard | Rarely contains |
| Peanuts | Rarely contains |
| Diet | Suitable? |
|---|---|
| Vegetarian | Depends — Many bars have a few meat- and fish-free pintxos (tortilla, peppers, mushrooms, cheese), but toppings often share boards and fryers with ham and fish, and traditional cheeses such as Idiazabal are made with animal rennet. |
| Vegan | Depends — Harder: tortilla has egg and many toppings use mayonnaise or cheese. Grilled vegetables or peppers on bread are the most likely options. |
| Pescatarian | Usually |
| Halal | Depends — Plenty of fish and egg pintxos contain no meat, but ham and chorizo are everywhere on the counter and nothing is certified; ask what each one contains. |
| Kosher | No |
| Gluten-free | Depends — Most pintxos sit on wheat bread and many are battered or breaded. Some bars in the Basque Country offer gluten-free bread (pan sin gluten); ask. |
Allergen and calorie details are AI estimates based on the menu and typical recipes. They can be incomplete — if you have a serious allergy, always check with the staff.
What counts as a pintxo
Pintxo is the Basque spelling of the Spanish pincho, "spike", after the cocktail stick that pins many of them to a slice of bread. Almost anything can go on top: marinated anchovies, salt cod, tuna with peppers, a wedge of tortilla, jamón, a stuffed pepper, a croqueta. The most famous is the Gilda, an olive, a pickled guindilla chilli and an anchovy on a stick, named in San Sebastián after Rita Hayworth's 1946 film because it was "green, salty and a little spicy".
Many bars also cook pintxos calientes to order, listed on a board behind the counter: grilled mushrooms, foie gras, squid, cheek stew or more inventive bites. San Sebastián (Donostia) and Bilbao are known for their pintxo bars, but they're also common in Navarre, La Rioja and Cantabria.
How to order and pay
Ask for a plate or point at what you want, and order hot pintxos from the board. Have one or two with a small drink, a zurito (small beer) or a glass of txakoli (a sharp Basque white wine), then move to the next bar; going from bar to bar is part of the custom.
Bars usually keep track on trust. You tell the bartender what you had when you pay, and some count the cocktail sticks left on your plate. Each pintxo is priced separately, typically a few euros, with hot and elaborate ones costing more. For more about tapas, raciones and bar charges, see tapa, ración and media ración and the Spain menu guide.
How to order it
| Phrase | Meaning |
|---|---|
| ¿Me pones este y este, por favor? Y un zurito. | Can I have this one and this one, please? And a small beer. |
| ¿Qué pintxos calientes tenéis? | Which hot pintxos do you have? |
| ¿Este lleva marisco o frutos secos? | Does this one have shellfish or nuts in it? |
Not to be confused with
- Tapas — The general Spanish word for small dishes or bar snacks, sometimes free with a drink; pintxos are the Basque style, priced one by one.
- Montadito — A small open sandwich or mini roll with a topping; the line between montadito and pintxo is blurry.
- Croquetas — Breaded, fried béchamel croquettes, often served as a pintxo or a tapa.
Frequently asked questions
What's the difference between pintxos and tapas?
Pintxos are the Basque version of bar snacks: individual bites, often on bread with a cocktail stick, laid out on the counter and paid for one by one. Tapas is the broader Spanish term for small dishes, served on a plate and, in some cities like Granada, free with a drink. The same snack can be called either in different places.
How do you pay for pintxos?
Usually at the end, on trust. You take or order what you like, and when you're ready to leave you tell the bartender how many pintxos and drinks you had. Some bars count the cocktail sticks on your plate, and some use sticks of different shapes for different prices. Keep your sticks on your plate in case the bar counts them.
Are pintxos gluten free?
Mostly not. The classic pintxo sits on a slice of wheat bread, and many hot ones are battered, breaded or fried in shared oil. Some toppings, like a Gilda on its stick, grilled mushrooms or plain jamón, contain no gluten themselves. Some Basque bars offer gluten-free bread; ask "¿Tenéis pan sin gluten?"
How do you pronounce pintxo?
Say PEEN-choh: in IPA, [ˈpintʃo]. In Basque spelling, tx is the "ch" sound, so pintxo and the Spanish pincho sound the same. The plural pintxos is PEEN-chohs. You'll see both spellings on menus; pintxo is the Basque one, used across the Basque Country.
