{"id":3108,"date":"2026-05-08T14:19:02","date_gmt":"2026-05-08T14:19:02","guid":{"rendered":"https:\/\/topafoodtours.com\/?p=3108"},"modified":"2026-05-20T19:58:00","modified_gmt":"2026-05-20T19:58:00","slug":"how-to-do-pintxos-in-san-sebastian-like-a-professional-foodie","status":"publish","type":"post","link":"https:\/\/topafoodtours.com\/es\/how-to-do-pintxos-in-san-sebastian-like-a-professional-foodie\/","title":{"rendered":"How to do pintxos* in San Sebastian like a professional foodie"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\n

What is a pintxo* and how do you \u2018go out for pintxos\u2019?<\/p>\n\n

First of all, you must know that <pintxos> are famous in the city and there\u2019s many reasons for this, but most importantly they\u2019re amazingly delicious!<\/p>\n\n


*Pintxo is pronounced <<pinch-oh>> although it\u2019s like the fun cousin of a Spanish tapa it is not to be confused by one. Pintxos are delicious 2-3 bites of yumminess, sometimes on a piece of soft or lightly toasted bread. Many pintxos have evolved and come in all sorts of shapes and sizes. They\u2019re intricate little dishes so you might also need a fork and knife to eat them with.<\/p>\n\n

\u00a0<\/p>\n\n

Instructions on how to go out for pintxos: 10 steps on how \u2018to do\u2019 pintxos like a local
<\/strong><\/h2>\n\n

For the ultimate pintxo experience satisfaction, please follow these\u00a0instructions:<\/em><\/p>\n\n

1. Do not eat anything before<\/strong>\u00a0(seriously, at least 3 hours before.)<\/p>\n\n

2. Designate someone to be in charge of the money.<\/strong>
Give that person an equal amount of cash each you can always start with less and chip in more afterwards. This is how local groups of friends do it and it\u2019s very practical. The treasurer has to make sure to pay at each bar.<\/p>\n\n

3. Eat from small to large<\/strong>\u00a0and don\u2019t fill up in the beginning. Stick to 1 maximum 2 pintxos per bar. (There\u2019s science in this!)<\/p>\n\n

4. Remember\u00a0<\/strong>that in most places, if not all,\u00a0you won\u2019t be sitting down<\/strong>\u2013 that\u2019s just how Basques roll. The idea is to food hop and not to stay put.<\/p>\n\n

5. In the first bar, order drinks after.\u00a0<\/strong>As you enter a bar get your drinks first. It\u2019ll give you time to suss out the place and decide what you want to eat.<\/p>\n

\u00a0<\/p>\n

*Pro tip:\u00a0<\/strong>I know you\u2019ll be tempted by the amazing food you see displayed on the bars, but\u00a0hold back from those, at least on your first time. Most\u00a0of the best pintxos, in my opinion, are freshly made (trust me on this one).<\/p>\n

\u00a0<\/p>\n\n

The more you food hop, the more you\u2019ll get the hang of how everything works. As of your second place, order food first so they start prepping the dishes, then your drinks otherwise you might be left with an empty glass whilst you wait for food.\u00a0<\/p>\n\n

6. Start early.<\/strong>\u00a0Bars open between 12:00- 12:30 for lunch,\u00a0and kitchens close at 15:00 which means they won\u2019t be cooking any more freshly made food after that. They reopen for dinner again around 18:30-19:00 and kitchens will stop serving food around 23:00. Be sure to get there in time before they close.<\/p>\n\n

I\u2019ll add several choices of places to go to further down, double check if they\u2019re open but if you go on a weekend you should be fine. Summer is high season so be prepared for lots of people<\/em>! November is tricky as many bars close for holidays before the winter season.\u00a0<\/p>\n\n

7. Try Txakoli\u00a0<\/strong>(pronounced chah-koh-lee) the local, slightly sparkling white wine. Try this at least once and watch how they pour it and enjoy.
If you like it, you can keep ordering it at the other bars, or try a zurito. If you feel like red wine, Rioja, is the closest wine region from us, experiment by ordering different wines! If you\u2019re not too fussy about your wine, do what many locals do and order \u2018uno del a\u00f1o\u2019 the yearly wine or a \u2018crianza\u2019. This just means it\u2019s been aged for at least 2 years. If you prefer beer, ask for a zurito (sue-ree-toh), it\u2019s a small pouring of beer so you can keep drinking as you go. Don\u2019t let its small, elegant size fool you can have several! If it\u2019s a hot day, zurito con lim\u00f3n (lime soda) is very refreshing!<\/p>\n\n

8. Allergies go first.<\/strong>\u00a0Be sure to let your bartenders know if anyone has any allergies when you order food.<\/p>\n\n

9. Act like you know what you\u2019re doing.<\/strong>\u00a0When you walk into a bar, they don\u2019t usually ask you what you want. They might not even say hello, especially if they\u2019re busy. Walk confidently to the bar and get your order in, even if there are loads of people, just ease your way through. Fake it till you make it.<\/p>\n\n

10. Be open minded<\/strong>\u00a0and give everything a go. There\u2019s a reason why this is a culinary Mecca and have fun, savour it-there\u2019s no rush!<\/p>\n\n

*Extra tip: Streets<\/strong>\u00a0have the name in Spanish on one side and in Basque language on the other, so don\u2019t stress if you see two different street names, you\u2019re probably on the right street.<\/p>\n\n

I recommend you explore different neighbourhoods but if it’s your first time it’s fun to hit the Old Town!<\/em><\/p>\n\n

\"\"<\/figure>\n\n

Where to eat in the Old Town<\/h3>\n\n

This is a list which can double as an entire self guided tour, I\u2019ve divided them so that you have an idea of where to start and finish. Choose as many as you want, but I would calculate around 3-6 places depending on your appetite.<\/p>\n\n

\u00a0<\/h4>\n

STARTERS<\/h4>\n\n

BAR TAMBORIL.<\/strong>\u00a0Address: Pescaderia, 2.
A classic family run bar that was recently remodelled.
Pintxos: Pimiento relleno (deep-fried red pepper stuffed with beef.) If it\u2019s nice weather you can ask to sit out on the plaza.<\/p>\n\n

TXEPETXA<\/strong>.\u00a0Address: Pescaderia, 5.
This is an anchovy bar, not the \u201cpeel off your pizza kind,\u201d the scrumptious, blow your mind type that will turn you into an anchovy lover. This is great with the Txakoli wine I mentioned or champagne: they have small bottles good for 2-3 people.
Pintxos: my favourite ones are jardinera (read and green pepper with onion vinaigrette), centollo (spider-crab cream) Experiment with the foie and apple compote or blueberry one if you want to be pleasantly surprised! Order one each and ask for them to be cut in half so everyone can try different ones.<\/p>\n\n

LA MEJILLONERA<\/strong>\u00a0Address: Puerto Street, 15.
It\u2019s loud, usually crowded on weekends and messy but delicious.
Mussels, potatoes, fried padr\u00f3n peppers and fried squid like calamari. Get different toppings for the mussels they are moreish!
These are small plates that are good to share and pair them with a bottle of Basque cider! If you\u2019ve read up on \u2018kalimotxo\u2019 pronounced <cali-much-oh> this would be the place to try it. It\u2019s wine and coca-cola, yes it\u2019s strange sounding and tasting and kind of like the drink teenagers have. If you\u2019re curious have it here.<\/p>\n\n

\u00a0<\/h4>\n

MAIN DISH PINTXOS<\/h4>\n\n

BAR GANDARIAS<\/strong>.\u00a0Address: 31 de Agosto, 23.
This is a good bar to know because their kitchen stay open all day, they don\u2019t have a mid afternoon break.
Pintxos: All their freshly made skewers, beef and squid are my favourites. Solomillo (two-bite sized grilled meat with pepper). Everyone loves this one; they\u2019ve got some amazing wines too!<\/p>\n\n

BORDA BERRI<\/strong>.\u00a0Address: Fermin Calbet\u00f3n 12
Everything is good here. Everything.
Pintxos: Look for the seasonal ones. A crowd pleaser is the \u2018carrillera\u2019 stewed beef cheek that\u2019s so soft and it\u2019s like your grandma hugging and feeding you, the pork kebab which is a pork rib is also dreamy. My favourite, only for the brave, the porks ear! Crunchy, soft, salty it ticks all the right boxes. They only take cash which is good to know beforehand.<\/p>\n\n

BAR GANBARA<\/strong>.\u00a0Address: San Jer\u00f3nimo, 19.
Bar and restaurant in the underground floor. This is a place where I would eat anything from the cold display which I wouldn\u2019t do anywhere. Look out for the vegetables displayed on the bar which change with the season and get some of those. The grilled mushrooms with egg yolk are AMAZING, they\u2019re a bigger and pricier option FYI. Get the chicken croquette you will thank me.<\/p>\n\n

BAR CUCHARA DE SAN TELMO.<\/strong>\u00a0Address: Santa Korda Kalea, 4.
Next to the San Telmo museum. Everything is amazing here. No pintxos displayed outside. Just know that they have 3 servings: pintxo (individual), 1\/2 raci\u00f3n (double portion for about 2 people) and raci\u00f3n entera (whole portion for 2-4 people). I would get the individual ones if you want to try more, get the big portions if you\u2019re in a bigger group that likes sharing.<\/p>\n\n

BAR SPORT.\u00a0<\/strong>Address: Fermin Calbeton, 10.
Another great spot to know as the kitchen never closes. The bartenders are really welcoming and friendly, if you have doubts just smile and ask them.
My favourite: grilled foie gras with cracked pepper.
Their grilled and stuffed squid, croquettes, crab and beef carrilleras are also worth a try but the foie\u2026deserves its own sentence.<\/p>\n\n

BAR\u00a0TXULETA<\/strong>\u00a0Address: Plaza de la Trinidad, 2.
Pintxos: Best beef croquettes and the only place where you can find them in town. Also squid ink croquettes worth a try. Txuleta <pronounced chew-let-ah> aged beef skewer, also their octopus and prawns skewer is great. Meat in the Basque country is usually quite rare, if you\u2019re not into that, make sure you ask for it to be well done.<\/p>\n\n

\u00a0<\/h4>\n

DESSERT<\/h4>\n\n

This depends on whether you want a sweet or savoury ending.<\/p>\n\n

If you\u2019re hyped, because let\u2019s face it this will get you excited, and you might want a small, savoury bite to finish:\u00a0BAR\u00a0MARTINEZ<\/strong>\u00a0Address: 31 de Agosto, 13.
Pimiento relleno de bonito (stuffed piquillo pepper with a bonito tuna).
It\u2019s 2-3 memorable bites, a must have! A little piece of paradise in a pepper.<\/p>\n\n

BAR LA VI\u00d1A.\u00a0<\/strong>Address: street 31 de Agosto, 3. Cheesecake! This is the best cheesecake in the world and I\u2019m not the only one who thinks it. If it\u2019s closed, come back later to get some. It\u2019s worth it.Each portion has 2 slices so you can share or ask for them to be split. If this is your ending mark it with a glass of bubbles or the classic decadent pairing, with a glass of Pedro Ximenez, a sweet sherry wine made of raisins. Syrupy and heavenly.<\/p>\n\n

ICE CREAM.<\/strong>
There\u2019s many places but in the old town these are my 2 favourites:
OIARTZUN Ijentea Kalea, 2.
Family run business, they have seasonal fruit ones but they\u2019re all good!
CARLOS ARRIBAS Portu Kalea, 20.
Hidden gem. Run by an ice cream professor! Traditional and new uncommon flavours!<\/p>\n\n

Remember these recommendations are all based on my personal taste. I do advice you to just double check if places are open beforehand. Many bars close on Monday or Tuesday.<\/p>\n\n

If you want to find out more about the history, culture, the stories behind every pintxo, the vendors and how this pintxo culture came to be so embedded in local Basque culture:<\/p>\n

\u00a0<\/p>\n\n

\n
BOOK YOUR TOUR HERE<\/a><\/div>\n<\/div>\n\n

\u00a0<\/p>\n

This tour is useful to do at the beginning of your trip, to get the lay of the land and tips on how to spend the rest of your stay. It\u2019s also useful if you\u2019re the type of person who likes to blend in with the culture you visit<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

What is a pintxo* and how do you \u2018go out for pintxos\u2019? Discover how to do pintxos in San Sebastian like a pro.<\/p>","protected":false},"author":1,"featured_media":1515,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/topafoodtours.com\/es\/wp-json\/wp\/v2\/posts\/3108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/topafoodtours.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/topafoodtours.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/topafoodtours.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/topafoodtours.com\/es\/wp-json\/wp\/v2\/comments?post=3108"}],"version-history":[{"count":33,"href":"https:\/\/topafoodtours.com\/es\/wp-json\/wp\/v2\/posts\/3108\/revisions"}],"predecessor-version":[{"id":3555,"href":"https:\/\/topafoodtours.com\/es\/wp-json\/wp\/v2\/posts\/3108\/revisions\/3555"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/topafoodtours.com\/es\/wp-json\/wp\/v2\/media\/1515"}],"wp:attachment":[{"href":"https:\/\/topafoodtours.com\/es\/wp-json\/wp\/v2\/media?parent=3108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/topafoodtours.com\/es\/wp-json\/wp\/v2\/categories?post=3108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/topafoodtours.com\/es\/wp-json\/wp\/v2\/tags?post=3108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}