The Best Pintxos in San Sebastián
"Credited as the birthplace of the iconic pintxo, this original version is alluring yet bracing: a Manzanilla olive, ideally Cantabrian anchovy, and a pickled Guindilla pepper assembled to deliver salt, fat, acid and a touch of heat. It’s traditionally finished with good olive oil and often served on a small slice of bread to soak up the briny, oily goodness, making it a perfect sipped-with-a-zurito or txakoli snack that awakens the appetite for more." - Olivia McDowell
