Pintxos de autor are the hot, made-to-order pintxos that San Sebastian bars cook beside the cold counter classics, small plates built with newer techniques and ingredients.

Basque bars offer pre-made cold pintxos such as gildas alongside hot specialities made to order, and many bars, especially in San Sebastian, serve modern-style pintxos using novel techniques and ingredients, a turn that followed the New Basque Cuisine of the 1970s and 1980s. Bar Bergara in Gros calls itself a reference for cooking in miniature and lists its prizes: Udaberri in a 1993 banderilla contest, Itxaso a bronze medal in 2004, Txalupa first prize at the 2012 Keller Pintxo Week. Antonio Bar cooks its pintxos to order.

Where to eat Pintxos de autor in San Sebastián

2 editor picks for Pintxos de autor in San Sebastián, ranked by editorial score. All San Sebastián signature dishes · Pintxos de autor across every city.

  • Antonio Bar

    Order The tortilla de patata, the most popular pintxo, then prawn ravioli in Martini sauce and the crisp oxtail.

    Antonio Bar on Calle Bergara is a bar and a restaurant, with freshly made pintxos at the bar and a seasonal menu in the restaurant on the lower ground floor.

    DetailsDirections

  • Bar Bergara

    Order The Txalupa, a gratin of mushrooms with prawns, and the Itxaso, monkfish with a seafood cream.

    Bar Bergara is a popular eatery in Gros that has won various awards for its miniature take on haute cuisine, with tapas and pinchos both hot and cold.

    DetailsDirections

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Make it at home

Serves 82 hrIntermediate

Ingredients

  • 500g beef cheek (carrillera de ternera)
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, crushed
  • 300ml red wine (Rioja Alavesa)
  • 300ml beef stock
  • 2 tablespoons olive oil
  • 1 sprig rosemary
  • Sea salt, black pepper
  • 8 slices toasted baguette
  • Flat-leaf parsley, to serve

Method

  1. Season the beef cheek with salt and pepper. Sear in olive oil in a heavy pot over medium-high heat for 4 minutes per side until deeply browned.
  2. Remove the meat. Soften the onion, carrots and garlic in the same pot for 8 minutes.
  3. Return the meat. Add the red wine and reduce by half (10 minutes).
  4. Add the stock and rosemary. Bring to a simmer.
  5. Cover and braise in a 150C oven for 3 hours until the meat falls apart.
  6. Lift the meat out, shred with a fork. Strain the braising liquid and reduce on the hob to a syrupy glaze.
  7. Mound a tablespoon of shredded cheek on each toast, spoon over the glaze, scatter parsley. Serve hot.

Editor tip. Beef cheek is the canonical cut; the slow cooking releases collagen that gives the pintxo its silky texture. Use a Rioja Alavesa for the braising wine.

Common allergens: Varies.