Traditional Pantxineta (portion)

The 1958 recipe that has never changed

Goxoki's Pantxineta is, with goxua, the Donostia dessert par excellence: crisp puff pastry, almond custard and toasted flaked almonds. Unchanged since 1958.

How it is made

• Puff pastry made with French butter in our own bakery every morning
• Custard with toasted Marcona almonds from Valencia and whole milk from Gipuzkoa
• Flaked almonds toasted in a wood-fired oven at 180 °C just before serving
• No preservatives, no additives: best eaten the same day

Available Tuesday to Sunday from 8:00 to 20:00, while stocks last. The portion is generous — no need to order two.