It emerged as a simple and tasty way of killing time before having lunch or dinner. This custom was called “ir de pintxos” (go for some tapas) and, as time went by, it evolved, became sophisticated, and reached our days as a distinguishing mark of gastronomy not only in San Sebastian, but in the whole Basque Country. At present, the pintxo is not only for misleading our stomachs, but it goes far beyond, as we can see in the many bars and taverns of the city. Eating standing up has never been such a pleasure. From Spanish omelet or the traditional “gilda” (a hot, spicy kebabtype snack named in honour of Rita Hayworth and made with chili pepper, anchovy and olive), nowadays we can enjoy more complex and succulent recipes, giving place to the so-called miniature cuisine that is essentially tasted in the bars of the Old Town, the City Centre, the Gros Quarter, and other areas in San Sebastian. The dish diversity is endless and impossible to summarise in few lines: in order to know the idiosyncrasy you must visit the bars, brimming with gastronomy delights and, above all, being carried away. A piece of advice: do not forget the number of tapas you have eaten; you will be asked.