Pintxos Crawl on Calle San Pedro
Hondarribia's new town has a short but punchy bar street — Calle San Pedro and its immediate neighbours — where the pintxos culture is as serious as anything you'll find in San Sebastián's famous Parte Vieja, but with a fraction of the tourist crowds. Come hungry between 13:00 and 15:00, or again from 20:00, and work your way from bar to bar.
The Pintxos to Order
At Gran Sol on Calle San Pedro, the gilda — the Basque original of olive, anchovy and pickled guindilla pepper on a toothpick — is made with exceptional Cantabrian anchovies and is the best version of this classic in town. Wash it down with a short pour of txakoli, tilted high from the bottle to aerate it in the glass.
Sidrería Petritegi pours cloudy natural cider and serves salt-cod croquetas that are crisp outside and molten within. Further along, look for bars offering txangurro (spider crab gratin in its shell) on weekends — it is seasonal, expensive and completely worth it.
How to Do It Right
The Basque pintxos crawl is a standing, moving feast: you order one or two items and a drink at each bar, pay immediately, then move on. Do not sit down at a table unless you intend to eat a full meal — the bar counter is where the action is.
Budget roughly €2–3 per pintxo and €2–3 per drink. A satisfying crawl across four or five bars will cost €20–30 per person and leave you genuinely full. Locals eat late; the 13:00–15:00 and 20:00–22:00 windows are when the bars are at their most electric.
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