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 and prawns in brick pastry, for example, passing through myriad flavours not to be missed on the way.