Say “kaixo” or hello to new specials created by Bar Pintxos’s new Basque chef, Mikel Arregi.
Bar Pintxos has long been a go-to destination when cravings of Basque-inspired pintxos or tapas strike. As the flagship concept of Grupo Pintxos—the same group behind Txoko Asador and their prix fixe menu Goxo—it remains a beloved fixture among Filipino diners.
After many years, the group wanted “to breathe new life into Bar Pintxos,” co-owner Carlo Lorenzana shares. That renewed energy comes in the form of Chef Mikel Arregi from San Sebastián, along with a curated lineup of nuevo especiales—or new specials. These are now available at Bar Pintxos restaurants across Metro Manila. Discover them below…
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Starting With Pintxos
Matrimonio
Calling all anchovy lovers, this is a true marriage of flavors. A staple in Basque pintxos culture, the dish layers salt-cured anchovies with vinegared boquerones, brightened by sweet bell pepper and a crisp toast base.
Brocheta de Gamba y Papada
Grilled prawns wrapped in juicy strips of bacon, and served on a skewer for a colorful, satisfying bite packed with flavor.
Royal de Foie
A luxurious, bite-sized pintxo that highlights the richness of the foie gras cream, deepened by a Pedro Ximénez wine reduction and umami-packed mushrooms.
Taco Ibérico
Succulent pieces of secreto Ibérico wrapped in a soft tortilla balanced by zesty cilantro chimichurri and garlicky allioli. An easy favorite that hits bold, satisfying notes.
Boquerones y Uni
To wrap up the new pintxos offerings, Chef Mikel presents a decadent trio: tangy vinegar-marinated anchovies, creamy uni, and a delicate spoon of caviar. Bright, briny, and irresistibly velvety. Need we say more?
To Follow, Tapas Or Small Dishes
Ensaladilla de Gambas
Hearty and comforting, this ensaladilla stars soft potato, with prawn and egg offering texture and richness. Reminiscent of Russian salad, it is best enjoyed on crispy toast to cut the flavor.
Ravioli de Pueros y Gambas
Sheets of pasta envelop a savory filling of onion leeks and shrimp, evoking the comfort of onion soup in every bite. LA Crave Tip: Still have a leftover pintxo toast? Use it to scoop up the rich ravioli sauce.
Steak Tartar
Bar Pintxos’s take on steak tartar—a seasoned tenderloin topped with piparra (a traditional pepper of the Basque region) and a garlic emulsion.
Pescado a la Brasa
Featuring one of Chef Mikel’s favorite fishes, the Pescado a la Brasa highlights the firm, meaty texture of Lapu-Lapu. Cooked to smoky perfection and resting on a bed of crisp potatoes, the dish is brought to life by a vibrant clam sauce enriched with salsa verde.
New Principal Dishes
Tapa de Chuleta
This standout principal dish features ribeye enhanced by a deeply flavorful sauce made from piquillo peppers. Smoky, sweet, and full of character—it’s the kind of dish that invites a second bite before you’ve finished the first.
A Sweet Sendoff
Torrija con Salsa de cafe
Bar Pintxos’s take on torrija (a Spanish-style French toast) is delightfully reminiscent of kakanin—somewhat crisp on the outside, custardy on the inside. It’s complemented by a spoonful of coffee sauce that adds just the right bitterness to keep things grounded.
Quexo
Quexo, or cheese in Basque, is Bar Pintxos’s shining take on the Basque cheesecake. With an apple compote on top, this dessert is a creamy, slightly tart finale to the nuevo especiales.
Going In The Right Direction
A breath of fresh air helmed by Chef Mikel—and a direction that feels both exciting yet rooted in tradition. Catch the new specials as they roll out to all branches of Bar Pintxos this week.
Photography by Maxine Alindogan
