The pintxos of the sea

GILDA

The Gilda is the most emblematic pintxo of the city. It is said that its name “Gilda” began to be used around the 40's in the Bar Casa Vallés.

It was typical to have drinks with olives, chili peppers or anchovies. A client of the famous bar, began to string on a toothpick the olive, with a pickled chili pepper and an anchovy while drinking his wine.

The clientele of the establishment began to imitate him and finally, the pintxo was named Gilda after the American actress who was considered “green, salty and a little spicy”.

CHIPIRONES EN SU TINTA

Txipiron, meaning cuttlefish in Basque, is a traditional recipe in the Basque Country. Due to its originality, this culinary dish leaves nobody indifferent. It is characterized by the deep black color of the sauce, which is cooked with the txipiron's own ink. Although it might look a little bit surprising, the flavor is excellent and it constitutes one of the classical dishes of the Basque cuisine.

TXANGURRO A LA DONOSTIARRA

Txangurro is the Basque word for spider crab, prepared with shredded meat of the crustacean.
The traditional recipe is Txangurro a la Donostiarra, which involves removing the meat from the shell after cooking and mixing with sautéed onion, leeks, tomato and brandy, according to variations on the recipe.
Traditionally it is presented in the shell of the crab and cooked au gratin in the oven.

LANGOSTINOS

Our little innovation.

PANTXINETA

(The real San Sebastian cake)

A typical dessert in the Southern Basque Country, this light tart has a flaky puff-pastry crust filled with a thick custard cream. Crowned with crushed almonds and a dusting of powdered sugar, this dish is a real crowd-pleaser! 

TXAKOLI

Txakoli is a slightly acidic, carbonated white wine, typical of the region and made from varieties of native grapes.

It is pale yellow in color, with an alcohol content of around 11%. Its flavor is very specific, and it pairs well with seafood. It also goes well with pintxos. It’s worth trying it!