If pintxos (tapas) are on your list for your visit to San Sebastián (and we are sure they are), you need to remember that it is not just about eating well here. It is about understanding the why of the different tastes and flavours, and about discovering that behind each pintxo, there is a story, a neighbourhood, a shop, a kitchen… and people who work their magic each day.
We have therefore compiled some of the city’s classic and tastiest recipes: pintxos that were thought up in small neighbourhood bars, family kitchens and at premises when tradition reigns, using local and seasonal produce, and with a good pinch of love.
We have therefore compiled some of the city’s classic and tastiest recipes: pintxos that were thought up in small neighbourhood bars, family kitchens and at premises when tradition reigns, using local and seasonal produce, and with a good pinch of love.
A journey through the neighbourhoods to discover their signature pintxos
ANTIGUO: Mushroom Pintxo – Oliyos
3 kg mushrooms
1 large onion
3 garlic cloves
1 tablespoon salt
1 glass of white wine
Ground cayenne pepper
Flavoured oil
PREPARATION
In a large pot, heat the oil and add the finely chopped onion and garlic, salt, and cayenne.
Sauté briefly, then add the mushrooms and cook for about 40 minutes, until the mushrooms are al dente.
Once al dente, pour in the white wine and let it boil for around 10 minutes.
To serve the pintxo, heat some homemade sauce made from oxtail or cheek stock and vegetables (previously prepared), and add homemade fried potatoes.
1 large onion
3 garlic cloves
1 tablespoon salt
1 glass of white wine
Ground cayenne pepper
Flavoured oil
PREPARATION
In a large pot, heat the oil and add the finely chopped onion and garlic, salt, and cayenne.
Sauté briefly, then add the mushrooms and cook for about 40 minutes, until the mushrooms are al dente.
Once al dente, pour in the white wine and let it boil for around 10 minutes.
To serve the pintxo, heat some homemade sauce made from oxtail or cheek stock and vegetables (previously prepared), and add homemade fried potatoes.
ANTIGUO: Arzak Pintxoa – La Rebotika
1 thick slice of agria potato, roasted over embers with its skin
1 piquillo pepper
1 free-range egg yolk
Alioli sauce
Crispy Serrano ham shavings
PREPARATION
Roast the potato over embers with its skin on, cut off the base, and hollow it out, leaving a border of about 1 cm.
Add La Rebotika’s piquillo pepper sauce and a piece of piquillo pepper.
Add the egg yolk and seal it with alioli, frying it to create the outer layer.
Finally, top with crispy Serrano ham shavings, also flash-fried.
* Gluten-free pintxo, prepared ensuring no cross-contamination.
1 piquillo pepper
1 free-range egg yolk
Alioli sauce
Crispy Serrano ham shavings
PREPARATION
Roast the potato over embers with its skin on, cut off the base, and hollow it out, leaving a border of about 1 cm.
Add La Rebotika’s piquillo pepper sauce and a piece of piquillo pepper.
Add the egg yolk and seal it with alioli, frying it to create the outer layer.
Finally, top with crispy Serrano ham shavings, also flash-fried.
* Gluten-free pintxo, prepared ensuring no cross-contamination.
CITY CENTER: King Prawn Ravioli – Antonio
Carrot
Spring onion
Leek
Butter
Onion
White Martini
Large prawn (or langoustine or Norway lobster)
Wonton pastry
Parsley sauce
PREPARATION
Slowly cook the vegetables in butter over a low heat for an hour and remove any excess butter.
For the sauce, sweat the onion, add white Martini, reduce the alcohol and add cream.
Peel the prawn and place it inside the pastry with the vegetables. Seal carefully and cook for two minutes.
Add the Martini sauce and garnish with parsley sauce.
Spring onion
Leek
Butter
Onion
White Martini
Large prawn (or langoustine or Norway lobster)
Wonton pastry
Parsley sauce
PREPARATION
Slowly cook the vegetables in butter over a low heat for an hour and remove any excess butter.
For the sauce, sweat the onion, add white Martini, reduce the alcohol and add cream.
Peel the prawn and place it inside the pastry with the vegetables. Seal carefully and cook for two minutes.
Add the Martini sauce and garnish with parsley sauce.
CITY CENTER: Oxtail pintxo – Biarritz
Veal tail (oxtail)
Carrot
Onion
Black pepper
Potato
Butter
PREPARATION
Cook the oxtail at 90 °C for 8 hours with vegetables. This slow cooking allows the meat to become very tender and juicy, almost falling apart.
Shred the meat and press it to form a terrine or compact block.
For the sauce, blend the cooking juices released by the meat together with the vegetables. Strain and reduce to concentrate the flavor and obtain a smooth, glossy sauce.
Before serving, sear the terrine on a hot griddle to lightly brown all sides and add texture.
Serve with potato parmentier and the reduced sauce.
Carrot
Onion
Black pepper
Potato
Butter
PREPARATION
Cook the oxtail at 90 °C for 8 hours with vegetables. This slow cooking allows the meat to become very tender and juicy, almost falling apart.
Shred the meat and press it to form a terrine or compact block.
For the sauce, blend the cooking juices released by the meat together with the vegetables. Strain and reduce to concentrate the flavor and obtain a smooth, glossy sauce.
Before serving, sear the terrine on a hot griddle to lightly brown all sides and add texture.
Serve with potato parmentier and the reduced sauce.
CITY CENTER: Scallop – Kata4
Scallop
Cassava
Cream
Tree tomato
Butter
Sugar
Sea salt flakes
PREPARATION
Cook the cassava under pressure and blend with cream to create a smooth purée.
Cook and cool the tree tomato. Remove the pulp and purée.
Strain, then blend again with butter and sugar to make the confit.
Sear the scallop on both sides and bake for 2 minutes.
Plate and serve.
Cassava
Cream
Tree tomato
Butter
Sugar
Sea salt flakes
PREPARATION
Cook the cassava under pressure and blend with cream to create a smooth purée.
Cook and cool the tree tomato. Remove the pulp and purée.
Strain, then blend again with butter and sugar to make the confit.
Sear the scallop on both sides and bake for 2 minutes.
Plate and serve.
Northern bonito
Homemade mayonnaise
Puff-pastry tartlet
Lettuce
Onion
Chilli or hot sauce
PREPARATION
Finely chop the lettuce and onion.
Add the flaked bonito and mix with mayonnaise.
Fill the tartlet.
Finish with a touch of heat to taste.
Homemade mayonnaise
Puff-pastry tartlet
Lettuce
Onion
Chilli or hot sauce
PREPARATION
Finely chop the lettuce and onion.
Add the flaked bonito and mix with mayonnaise.
Fill the tartlet.
Finish with a touch of heat to taste.
Huelva prawns or king prawns
Flour
Beer
Oil
Parmesan cheese
Saffron
Lettuce
Bread
PREPARATION
Peel the prawn and skewer it with a cocktail stick.
Dip it into a batter made with flour and beer, blended in a Thermomix. This becomes the tempura once fried.
Place the prawn in a glass and pour a parmesan and saffron cream over the top.
Garnish with lettuce and grated cheese. Add a slice of toasted bread.
Flour
Beer
Oil
Parmesan cheese
Saffron
Lettuce
Bread
PREPARATION
Peel the prawn and skewer it with a cocktail stick.
Dip it into a batter made with flour and beer, blended in a Thermomix. This becomes the tempura once fried.
Place the prawn in a glass and pour a parmesan and saffron cream over the top.
Garnish with lettuce and grated cheese. Add a slice of toasted bread.
Fresh boletus mushroom
Egg yolk (from Gorrotxategi or Idiazabal)
Extra virgin olive oil
Fine salt and flaky salt
PREPARATION
Clean the mushroom with a damp cloth and slice it thinly.
Cook the slices on a hot griddle over high heat with a little oil.
Brown them on both sides without cooking for too long, so they don’t lose their moisture.
Plate with the egg yolk, salt, and extra virgin olive oil.
Egg yolk (from Gorrotxategi or Idiazabal)
Extra virgin olive oil
Fine salt and flaky salt
PREPARATION
Clean the mushroom with a damp cloth and slice it thinly.
Cook the slices on a hot griddle over high heat with a little oil.
Brown them on both sides without cooking for too long, so they don’t lose their moisture.
Plate with the egg yolk, salt, and extra virgin olive oil.
And interestingly, after trying them, there is always something else’:
an old-school shop; a butcher’s that prides itself on selling the best; a fishmonger’s with the finest catch from the sea; a market which works its magic from the early hours of the morning.
an old-school shop; a butcher’s that prides itself on selling the best; a fishmonger’s with the finest catch from the sea; a market which works its magic from the early hours of the morning.
Real recipes for people who want to take a taste of San Sebastián home
If you are one of those people who try a pintxo and think ‘I have to make this as well’, here are some step-by-step recipes, explained by the people who make them each day.
They are genuine neighbourhood recipes, made using fresh mushrooms, free-range eggs, longfin tuna, freshly caught shellfish… ingredients that reflect the place where we live.
Discovering them is a delicious way to find out what San Sebastián is all about: its culinary heritage, its culture and, above all, the people who keep this tradition alive.
They are genuine neighbourhood recipes, made using fresh mushrooms, free-range eggs, longfin tuna, freshly caught shellfish… ingredients that reflect the place where we live.
Discovering them is a delicious way to find out what San Sebastián is all about: its culinary heritage, its culture and, above all, the people who keep this tradition alive.
The real secret
As we started by saying and we repeat here: the secret does not only lie in the recipe.
The secret is in the value chain behind each pintxo: the people who cook it, who farm or fish, who sell, who select, those who love their trade and strive to keep it alive.
And if you want a different way of exploring San Sebastián, start here: a pintxo, a story… and a secret that is worth discovering
The secret is in the value chain behind each pintxo: the people who cook it, who farm or fish, who sell, who select, those who love their trade and strive to keep it alive.
And if you want a different way of exploring San Sebastián, start here: a pintxo, a story… and a secret that is worth discovering
