General Info

Pintxo (pronounced pin-cho peen-cho) is a Spanish Tapas Bar located in the heart of Belltown. Pintxo's micro-kitchen, smaller than most food truck kitchens, produces a vast array of basque small bites from traditional favorites such as paella and bacon wrapped dates to house cured meats, seafood and other dishes from San Sebastián, Bilbao and Valladolid. Tortilla Española, Bacalao Fritters, Montaditos de Serrano and Patatas Bravas to modern takes on the traditional dishes from various culinary regions of Spain, including San Sebastian, Barcelona and Madrid. Working in Pintxo's small but mighty kitchen, and without a gas grill, Chef de Cuisine David Haight and Sous Emelio Sansone use fresh ideas to create flavorful dishes. The seafood-forward menu, often consists of house-curing, poached dishes and unique ingredients like sea foam [not sure what to use here] . While a majority of the food is sourced locally, some ingredients such as the Spanish Cheeses and Jamon Iberico de bellota (cured ham from the acorn fed Iberico pig) Spanish octopus, Mediterranean Mussels and SPECIFIC NAME HERE clams are frequently used to create the traditional dishes that have been made in Spain and Pais Vasco (Basque Country) Basque country for centuries. The beverage menu features wine, liquor, beer and cider/cidra from Spain, although local wine and beer are also readily available and easily paired with PIntxo's Pintxo's bold and flavorful food. Like Pintxo's kitchen, the dining room is intimate and features bar and table seating as well as a front and back patio on sunny days and a well lit indoor atrium.Pintxo (pronounced pin-cho peen-cho) is a Spanish Tapas Bar located in the heart of Belltown. Pintxo's micro-kitchen, smaller than most food truck kitchens, produces a vast array of basque small bites from traditional favorites such as paella and bacon wrapped dates to house cured meats, seafood and other dishes from San Sebastián, Bilbao and Valladolid. Tortilla Española, Bacalao Fritters, Montaditos de Serrano and Patatas Bravas to modern takes on the traditional dishes from various culinary regions of Spain, including San Sebastian, Barcelona and Madrid. Working in Pintxo's small but mighty kitchen, and without a gas grill, Chef de Cuisine David Haight and Sous Emelio Sansone use fresh ideas to create flavorful dishes. The seafood-forward menu, often consists of house-curing, poached dishes and unique ingredients like sea foam [not sure what to use here] . While a majority of the food is sourced locally, some ingredients such as the Spanish Cheeses and Jamon Iberico de bellota (cured ham from the acorn fed Iberico pig) Spanish octopus, Mediterranean Mussels and SPECIFIC NAME HERE clams are frequently used to create the traditional dishes that have been made in Spain and Pais Vasco (Basque Country) Basque country for centuries. The beverage menu features wine, liquor, beer and cider/cidra from Spain, although local wine and beer are also readily available and easily paired with PIntxo's Pintxo's bold and flavorful food. Like Pintxo's kitchen, the dining room is intimate and features bar and table seating as well as a front and back patio on sunny days and a well lit indoor atrium.