My husband and I recently got back from a trip to San Sebastian and I LOVED it. One of the best things to do in San Sebastian is go pintxo bar hopping.

"Pintxo" originates from the Spanish word "pinchar," meaning to pierce or spike. Historically, pintxos were simple slices of bread topped with ingredients like anchovies, olives, or cheese, secured with a toothpick. They were originally served as a snack to accompany drinks at local bars.

Over time, pintxos evolved into a culinary art form. Today, pintxos are a (delicious) cornerstone of Basque cuisine.

So dig in, and don't be afraid to try new flavors! I thought I HATED anchovies, but the Gilda (see below) was one of my favorite pintxos. I still dream of it! Oh, and make sure to order a glass of Txakoli wine and thank me later.

Best Pintxos to Try While Pintxo Bar Hopping

During your pintxo bar hopping, there are TONS of different pintxos to try. In my opinion, these are the 20 most popular, tried and true pintxos.

Gilda: A combination of green olives, pickled peppers, and anchovies skewered on a toothpick.
Tortilla de Patatas: A Spanish omelet made with eggs, potatoes, and onions, served in bite-sized portions.
Txistorra: Grilled Basque sausage served on a slice of crusty bread, often topped with roasted peppers or caramelized onions.
Pulpo a la Gallega: Tender octopus seasoned with paprika and olive oil, served on top of a slice of bread.
Croquetas: Creamy, fried croquettes filled with ingredients like ham, cheese, or seafood.
Pimientos de Padrón: Blistered green peppers seasoned with sea salt.
Gambas al Ajillo: Shrimp cooked in garlic-infused olive oil.
Bacalao Pil Pil: Salted cod cooked in a sauce made from olive oil, garlic, and chili peppers, served on bread.
Montadito de Jamón: Thinly sliced cured ham served on a slice of bread.
Tosta de Foie: Toasted bread topped with decadent foie gras or duck liver pâté, often garnished with fruit compote.
Morcilla: Spanish blood sausage served grilled or fried.
Ensaladilla Rusa: A Spanish twist on potato salad, made with potatoes, peas, carrots, tuna, and mayonnaise.
Boquerones en Vinagre: Vinegar-marinated anchovy fillets served with garlic, parsley, and olive oil.
Pincho de Pollo: Skewered chicken marinated in spices and grilled.
Tarta de Queso: Creamy cheesecake served in bite-sized portions.
Champiñones al Ajillo: Garlic-infused mushrooms sautéed in olive oil.
Pincho de Txaka: Marinated tuna skewers (grilled).
Tosta de Roquefort: Toasted bread topped with tangy Roquefort cheese and walnuts.
Patatas Bravas: Crispy fried potatoes served with a spicy tomato sauce and aioli.
Sardinas en Escabeche: Vinegar-marinated sardines served with onions, peppers, and olives.