Juan Mari Arzak

"They have the best assortment of fresh anchovies of the city, particularly those served with vegetables (chopped tomato, peppers and onions) and spider crab. Gildas is also very good (Piparra, anchovy and olive)."

Ingrid K. Williams

"Here, plump silvery anchovies are served on pieces of toast with over a dozen different toppings, but the best are the anchoas a la jardinera: white anchovies marinated in vinegar that arrive under a colorful mound of finely diced onion and peppers."

Kieu Nguyen

"Every single pintxos highlights anchovies and it’s pretty spectacular. Pay homage to one of the original pintxos, La Gilda. It doesn’t look like much, but the anchovy and guindilla pepper and that olive (yes, we ate the olive)... it all works!"

The Inquisitive Couple

"If you like anchovies, I would not waste time having an anchovies based pintxos anywhere else than Tzepetxa. Just go there for a specific pintxos – Antxoas con crema de centollo (Anchovies with Cream of Spider Crab)- sensational, eat that pintxos and head somewhere else."

Cassandra Naji

"Txepetxa is the place to come in the Basque country, and arguably all of Spain, for anchovies. Serving the salty fish for over 100 years, the family-owned bar has perfected the art the of the perfect anchovy pintxo and distilled their offerings down to 16 different options."

Jesus Terres

"Vermouth tradition started in the thirties, the appetizer (ham or cod) accompanied by a wine and a chat. Then came the prawns, croquettes and mushrooms. But it was in the sixties with mussels and Negresco anchovies when their pincho became religion."

Todo Pintxos

"Its specialty in anchovies is widely recognized. Great variety of ways to prepare them, each the more original and tasty than the other one."

Claudia Castillo

"Txepetxa is a small bar located in the Old Town of San Sebastian where it is imperative to stop and try one of their famous pintxos. His specialty are anchovies, have a huge variety of ways to prepare them , each more original and tasty than another. We recommend you try the anchovies with crab cream or anchovy pintxos with sea urchin roe. Luscious!"