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Go on a Pintxo crawl
Pintxos are at the heart of Donostia-San Sebastián’s food culture. Pronounced “peen-chos,” they come from the Basque word “pinchar” meaning “to pierce,” because they’re traditionally held together with a toothpick or skewer. Unlike tapas, which are often shared, pintxos are usually ordered individually and enjoyed standing up with a glass of txakoli (a slightly sparkling Basque white wine), rioja, or local cider. From traditional bites like gilda (anchovy, olive, and pickled pepper) to modern creations involving foie gras, seafood, or slow-cooked meats, pintxos reflect both Basque tradition and culinary innovation.
The best way to experience pintxos is through a pintxo crawl - hopping from one bar to another, trying just one or two specialties at each. The Old Town (Parte Vieja) is especially famous for its dense concentration of pintxo bars, each known for their signature dishes (we will send you all our favourites!). Some bars have a counter full of cold pintxos, while others prepare hot dishes made to order - just ask for recommendations or follow the locals.
Pintxos crawls are a social experience, a way to mingle with locals and other travellers. Whether you’re enjoying a simple tortilla or an avant-garde creation with smoked eel and beetroot foam, every pintxo tells a story of the city’s passion for food, community, and creativity.