While known as Tapas in the rest of Spain, in the Basque Region they are known as Pintxos (“pinchos”); small bites of food to accompany drinks. San Sebastian is famous for what are called Txikiteos (“chikiteos”) or pinxto food crawls, going from one bar to another. A little nibble and drink here; a little nibble and drink there. For the shy or uninitiated, there are guided pinxto food tours. For the budget-conscious, go at it alone. Belly up to the bar traveler!
Foie a la Plancha (Grilled Foie Gras) and Txipiron Relleno de Txaugurro (Baby squid stuffed with spider crab) at Bar Sport.
Risotto de Puntapette con Idiazabal (Risotto with Basque Sheep’s Milk Cheese) at Borda Berri.
Cotxinillo de Leitza Asado Muy Lentamente Con Cerveza, Sin Huesos, Crujiente (Suckling pig of Leiza, Slow-Roasted with Lager, Boneless and Crispy) at La Cuchara de San Telmo.
Pulpo Gallego Cocido Y Asado con TximiTxurri Y Un Pure Sedoso de Colifor Y Aceite de Oliva (Roasted Galician Octopus with cauliflower and Olive Oil) at La Cuchara de San Telmo.
Oreja de Cerdo Iberico Prensada Y Crujiente, Humus Casero Y Tximitxurri (Iberian Pig Ear, Pressed and Crispy, Home made Humus and Chimichurri) at La Cuchara de San Telmo.
Bakailao Kokotxa Pil-Pilekin (Cod Cheek and Pil-Pil Emulsion) at Casa Vergara.
Itsas Trikua Betea Labean (Baked Stuffed Sea Urchin) at Casa Vergara.
Olagarro Ketua Patata Kremarekin Eta Txistorra (Smoked Octopus with potato cream and Chorizo) at Casa Vergara.
