The Best Pintxos in San Sebastián
"Offers a playful local spin called the Induráin that starts with the Gilda concept — here using anchovy‑stuffed olives for extra kick — then crowns it with a generous brick of Bonito del Norte and a slice of fresh onion; named after the celebrated cyclist, it’s essentially a pintxo on a pintxo and an easy sell for devotees of the original." - Olivia McDowell
