Basque cuisine is wide-ranging and varied. It is characterised by the use of seasonal products from different origins, such as the Cantabrian Sea (fish and seafood) or from inland vegetable gardens.

How was the pintxo concept born?

In 1948, the Casa Vallés bar created the best-known pintxo in the city. They put an anchovy, a chilli pepper and an olive on a toothpick and called it “Gilda” because it was salty, green and spicy; like the film “Gilda”, which premiered that same year at the San Sebastian Film Festival.
Until the 1980s, pintxos were the accompaniment to drinks. They were cold and basic and, in most cases, were served with chopsticks. The New Basque Cuisine improved the pintxos on offer, proposing a higher quality and more elaborate appetizer. New ingredients began to be added, and attention was paid to all the details, such as crockery and presentation.
Today the variety of pintxos is infinite; from the traditional gildas, anchovies, ham croquettes or minis of Serrano ham; to the most sophisticated; made with foie, risotto, mushrooms, seasonal vegetables; and even with txuleta meat.

Where is the best place to taste pintxos?

Traditionally, old part of town (Parte Vieja) is the birthplace of the Donostian pintxo. It is the place with the most pintxo bars in the city. We recommend visiting it; the hustle and bustle, the different types of cuisine and the contrast of bars make it an obligatory stop. However, we also recommend visiting other areas of the city, such as the Gros neighbourhood. An area with a more relaxed atmosphere and frequented by locals.

Which are the best pintxos?

As we always say: there is no such thing as the best pintxo, or the best bar; the magic lies in not stopping to look. You have to move from one bar to another.
Once you are in our hotel we will give you some indications to make the experience unforgettable, and a list of our favourite places.
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We will keep our best recommendations to share them with you in person when we welcome you at Villa Favorita.