This restaurant had a better vibe, with more people eating here. The waiters mainly spoke Spanish to us. I tried the famous cider, which is poured from a height to make it more lighter. It’s refreshing and a great accompaniment to the Pintxos. Also it is served one finger at a time. This is so you can move from place to place eating and drinking without getting too drunk (a pintxo crawl)
The Carbon Brie was delicious and light.
The Gilda was the first ever pintxo made. It is a skewer with anchovies, olives and pickled chilly pepper. A great balance of salt and sour.