Pintxos

Pintxos are small, individual bites of food, typically served on a slice of bread and secured with a toothpick. They are a defining element of Basque gastronomy in northern Spain, especially in the Basque Country and Navarre. The term pintxo (plural pintxos) comes from Basque, meaning spike or pin, a reference to skewering toppings.

A typical pintxo consists of a small piece of bread topped with one or more ingredients and held in place by a toothpick. Cold varieties may feature anchovies, olives, peppers, or cheese, while hot varieties can include tortilla de patatas, grilled seafood, or meat with a sauce. Toppings are displayed on the bar, and customers select items by toothpick; some pintxos are finished or heated at the counter.

Pintxos culture is particularly associated with cities such as San Sebastián (Donostia), Bilbao, and Vitoria-Gasteiz, where bars compete to offer creative, high-quality combinations. The practice is closely tied to socializing, late-night eating, and moving from bar to bar, a tradition sometimes referred to as pintxo-pote, in which drinks are paired with a sequence of pintxos.

In contrast with the broader concept of tapas found across Spain, pintxos are typically distinguished by the bread base, the use of a toothpick, and a counter-display format. Portions are small and designed for tasting several varieties in one outing.