Pintxos were originally a slice of baguette bread piled high with food of any kind. To hold it in place, a cocktail stick, or ‘pintxo’ was used. But that traditional idea has evolved until becoming today’s miniature haute cuisine, flavours elaborated and concentrated into tiny, mouth-watering experiences: from the traditional Gilda (precisely named as such in our city) with an olive, guindilla pepper and anchovy, to leek