A bar devoted entirely to the anchovy — every single pintxo on the counter is a variation on this one humble fish. What sounds like a limitation is actually a revelation: Txepetxa proves that a single ingredient, treated with obsessive creativity, can produce more variety than most bars manage with an entire kitchen.
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Everything is an anchovy pintxo, so the real question is which variations to try. The anchovy with spider crab, the anchovy with olive tapenade, and the anchovy with peppers are essential starting points. Work across the counter — each creation is a small composition on bread. Order four or five and let the progression tell its story.
Lunchtime from 1pm is the classic Txepetxa experience. The counter is freshly laid out and the anchovies are at their best. Come before 1:30pm for the full selection — popular variations disappear by 2pm.
This is the most specialized pintxos bar in the city and possibly in all of Spain. If you don't like anchovies, this is not your bar — there is literally nothing else. If you do, or if you think you might, Txepetxa will convert you permanently. The bar has been in the same family for decades. Located on Calle Pescadería, appropriately enough — the old fishmongers' street.