Jaewon L.
Google
I booked a table for 6:45pm on a Friday evening through a restaurant club platform. There was initial confusion with the address listed, which led to an extra ten-minute walk in the mild drizzle to locate the actual restaurant, tucked away in the heart of Covent Garden Market. Whilst the mix-up was frustrating on a busy Friday night, any annoyance quickly dissolved once I descended the stairs.
The venue offers a delightful open-air yet covered seating area—refreshing and atmospheric, particularly enhanced by the live performance that evening. For a solo diner like myself, it was an unexpectedly perfect setting.
The owner (or manager) greeted me warmly, immediately putting me at ease. The food was superb. Each pintxo plate was simple yet bursting with flavour—light but deeply satisfying.
Gilda– a classic skewer of olive, anchovy and guindilla pepper. The anchovy was exceptional: delicate, succulent and wonderfully flavourful. I've genuinely never tasted olives this good.
Pan con Tomate – a testament to the power of simplicity done right.
Anchoa Gran Reserva– bread and butter elevated by exquisite anchovies. Utterly delicious.
Avocado Escabeche– refreshing and revelatory, demonstrating how avocado can deliver genuine umami depth.
Brioche Gamba – rich and moreish.
Txistorra – chorizo-style sausage on bread with vibrant green pesto. Impossible to stop at just one.
Txerri Bellota – crispy yet tender pork ear. The Spanish truly understand how to achieve this perfect textural balance.
Basque Cheesecake – the crowning glory. Wonderfully creamy with a gorgeous berry topping. Genuinely the best cheesecake I've had in a very long time.
Surrounded by opera singers who collected donations after their captivating performances, the atmosphere was wonderfully convivial. It proved to be the ideal Friday evening sanctuary after a long, tiring week.
I'd always dismissed Covent Garden as a tourist trap, but Pintxito is genuinely exceptional. I'd happily play tourist myself just to return here again.
Highly recommended.