Cantabrian Anchovy Pintxo

The most honest pintxo on the counter

The Cantabrian anchovy on bread with anchovy butter, capers and chives has been the house star since we opened. Simple, perfect, worth repeating.

Why our anchovy is different

• Anchovies from the Cantabrian spring catch, between March and June
• Salt-cured for 18-24 months in our own wooden barrels
• No flavour enhancers, no colourings: just salt and time
• Whole fillet on bread with anchovy butter made in our own kitchen

Tip: order a classic gilda with the anchovy and you will have the most complete Donostia aperitif for under €7.