Bar Txepetxa
Tapas bar · San Sebastian
Arrandegi Kalea, 5, 20003 Donostia, Gipuzkoa, Spain
Highlights
Txepetxa is San Sebastián’s legendary spot serving inventive anchovy pintxos on warm baguette slices in a lively, friendly bar.
Txepetxa is San Sebastián’s legendary spot serving inventive anchovy pintxos on warm baguette slices in a lively, friendly bar.
"So, one of your friends doesn’t like anchovies. It may sound counterintuitive, but this classic bar in the old part of San Sebastián that’s devoted to the tiny fish is the perfect spot to take them. Txepetxa has been making their vinegar-cured white boquerón anchovies since 1972, and their family recipe has a 99% anchovy-hater conversion rate. The formula is simple: a recently toasted slice of baguette, two glistening anchovies, and your choice of a dozen toppings (go for the pepper-onion jardinera or the spider-crab cream). Elbow up to the always-crowded bar, shout your order to the barman, and enjoy the celebrity photo-lined walls featuring everyone from Gandalf to Spanish royalty." - Marti Buckley
"We like to think there’s an anchovy pintxo for everyone at Txepetxa, even those who aren’t big on tinned fish. For decades, this small bar has been putting all kinds of anchovy flavor combos on sliced baguette, some of which might raise a few eyebrows. There are savory bites featuring anchovies topped with vinegary giardiniera and tapenade, and sweeter options like foie gras with apple compote and blueberry jam that tastes twice as sweet from all the fish’s saltiness, making it pop with flavor. Anticipate ordering half the menu, because each pintxo will sound delicious or too intriguing not to try. Also, prepare to make eye contact with a signed Glenn Close poster. " - sylvio martins
"So, one of your friends doesn’t like anchovies. It may sound counterintuitive, but this classic bar in the old part of San Sebastián that’s devoted to the tiny fish is the perfect spot to take them. Txepetxa has been making their vinegar-cured white boquerón anchovies since 1972, and their family recipe has a 99% anchovy-hater conversion rate. The formula is simple: a recently-toasted slice of baguette, two glistening anchovies, and your choice of a dozen toppings (the best is the pepper-onion jardinera or the spider-crab cream). Elbow up to the always-crowded bar, shout your order to the barman, and enjoy the celebrity photo-lined walls featuring everyone from Gandalf to Spanish royalty." - marti buckley
"Bar Txepetxa specializes in anchovies and boquerones, offering a particularly luxurious Gilda. It is located in San Sebastián's pintxos-packed old town, where lines are common but service is quick." - Olivia McDowell
"One popular route starts at Borda Berri before wandering down the street for pitstops at Bar Sport and Txepetxa, where all the pintxos come with an anchovy and your choice of additional toppings."
