🛒 Ingredients
- Slices of baguette or crusty bread
- Manzanilla olives
- High-quality anchovies
- Pickled guindilla peppers
- Smoked salmon, cooked quail eggs
- Portion-sized Spanish tortilla (potato omelette)
- Idiazábal cheese, walnuts
👨🍳 Step-by-step instructions
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GILDA: Skewer the olive, anchovy, and guindilla pepper onto a toothpick.
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SALMON: Buttered toast topped with a slice of smoked salmon and a quail egg.
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TORTILLA: Square of Spanish tortilla placed on bread with mayonnaise.
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IDIAZÁBAL: Toast topped with Idiazábal cheese and a halved walnut; optional broiling until lightly melted.
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Serve on a wooden board with toothpicks clearly visible.
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Pair with txakoli or cider.
💡 Chef's tip
The perfect pintxo should be eaten in no more than two bites. The baguette should be crisp, with toppings layered on top—never squashed.
📝 Our take
Making pintxos at home is the perfect way to kick off a celebration. This selection of four Basque bar classics from San Sebastián never fails.
🍷 Wine & food pairing
Txakoli: the quintessential Basque drink with pintxos. Its high acidity and natural slight fizz clean the palate perfectly between each one. A glass of Rioja Alavesa red wine also works well.
Suggested wine: Txakoli de Getaria
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