A pintxo is the name of certain snacks typically eaten in bars, traditional in northern Spain and especially popular in the Basque Country. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component. They are not tapas, the main difference being that pintxos are usually spiked with a skewer or toothpick ( the toothpick is used to keep ingredients from falling off) often to a piece of bread. They are usually eaten as an appetizer accompanied by a small glass of wine (called txikito) or beer, a quarter of a pint)
It is quite usual to find pubs that offer these specialties all around the Basque Country, but they normally are just “pintxo bars”, nothing to see with a restaurant where you can book a table, sit down and wait to be served. Our concept is just : “help yourself and do not go without saying how many delicious pintxos you have eaten for us to charge you before you leave our pub. We trust you”. It is part of our culture, we have always trusted each other.
Our chef is very proud of his profession. He wants to express the respect that he feels towards the Basque kitchen, working with seasonal products and precise cooking with modern techniques. He is a member of the prestigious culinary association euro-toques and he's delighted to be able to transmit his passion through teaching in all the cities of the world since he offered his services in countries such as Mexico, China, Spain, Italy, France, Japan and Bolivia.
He was formed in the Cooking Schools of Santurtzi and Artxanda; as well as in the Academy of Karlos Arguiñano and his experience in the management of a large number of restaurants has shaped him and given him different local, regional and national awards and recognitions.