You might have heard about ‘Pintxos’ before, not to be confused with tapas. Originating from the Basque Country, ‘Pintxos’ are usually ‘spiked’ with a skewer or toothpick, often onto a piece of bread, and are best enjoyed with an ice cold drink and a group of friends at a Basque tavern.
But if you can’t go to Bilbao or San Sebastian (the city with the world’s highest concentration of restaurants with 3 Michelin stars), then here you have 500 of the best ‘Pintxo’ recipes from the world’s top Basque Chefs.
They have turned humble bread on a toothpick into mini masterpieces of simple sophistication.
You can download your 500 Pintxos ideas here. Make your own and enjoy a taste of the Basque country with some of the most popular ‘pintxos’ in San Sebastian, or Donosti as you would say in Basque.
With special thanks to 3 Michelin Star Maestro, Martin Berasategi.