Where to Eat in Bilbao: Pintxo Bars for Jamón, Anchovies and Cheese
Bilbao's classic pintxo bars: La Viña del Ensanche for Joselito ham, Café Iruña, El Globo, Plaza Nueva and the Ribera market for Idiazábal cheese.
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Bilbao lives in San Sebastián’s shadow when it comes to pintxos, and it shouldn’t. The bars here are less crowded with visitors, the portions are generous and the city has one of the great ham bars in Spain. Most of the places below are a short walk from each other, between the Old Town (Casco Viejo) and the Ensanche.
Last checked: September 2026. Hours change; many bars close one day a week.
At a glance
| Place | Area | Go for |
|---|---|---|
| La Viña del Ensanche | Ensanche | Joselito ham and anchovies, since 1927 |
| Café Iruña | Jardines de Albia | A 1903 café and its lamb pintxo moruno |
| El Globo | Ensanche | Spider-crab gratin and a classic gilda |
| Gure Toki | Plaza Nueva | Modern pintxos from a pioneer |
| Víctor Montes | Plaza Nueva | A historic bar with a huge wine list |
| Mercado de la Ribera | Casco Viejo | Idiazábal cheese to take home |
Jamón
La Viña del Ensanche
- Where: Ensanche (Abando), Calle de la Diputación · Map
- Order: a plate of jamón ibérico de bellota and Cantabrian anchovies, with a glass of wine.
Opened in 1927 as a shop selling ham and wine, and now run by the third generation of the same family. Its ham comes from Joselito, one of the best-known producers in Spain, which has supplied the bar since the 1940s. There’s a gourmet shop next door if you want to take something home. For a ham lover, it’s the reason to come to Bilbao. → How to tell great ibérico from good
Pintxos with history
Café Iruña
- Where: Jardines de Albia, Abando · Map
- Order: a pintxo moruno (spiced lamb skewer) from the grill at the back bar, and a coffee or a zurito.
Founded in 1903, with Moorish-style tiles and decoration that make it one of the most beautiful cafés in Spain. Come for the room as much as the food.
El Globo
- Where: Ensanche, Calle de la Diputación · Map
- Order: the txangurro gratinado (spider-crab gratin) and a gilda.
A busy counter famous for its seafood pintxos, and a good place to try a proper gilda — anchovy, olive and guindilla pepper on a stick. → Anchovies and other Spanish tins explained
Plaza Nueva
The arcaded square in the Old Town is lined with pintxo bars. Two to start with:
Gure Toki
- Where: Plaza Nueva · Map
- Order: whatever hot pintxo is on the board today.
Chef Josean Merino has been one of the pioneers of the modern, cooked-to-order pintxo. Traditional Basque flavors, careful technique.
Víctor Montes
- Where: Plaza Nueva · Map
- Order: a classic pintxo at the bar and a glass from the long wine list.
A historic bar and restaurant with a classic interior and a very long wine list. Good for a first stop on the square.
Mercado de la Ribera
- Where: Casco Viejo, on the river · Map
- Buy: a wedge of Idiazábal, the Basque sheep’s milk cheese.
A huge covered market on the riverbank, open since 1929, with food stalls and an area full of pintxo bars. Tip: if you’re flying home, ask the cheese stall to vacuum-seal it (“para viajar”). → Idiazábal and other Spanish cheeses
How Bilbao does pintxos
- Bigger pintxos than San Sebastián, so two or three bars can be dinner.
- Order hot pintxos from the board, pick cold ones from the counter.
- Drink small: a zurito (small beer), a txakoli or a glass of red.
- Pay at the end, and say what you had.
Take it home
Basque bar classics at home: top ibérico, a tin of Cantabrian-coast bonito and a wedge of smoked Idiazábal.
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Cinco Jotas 5J Jamón de Bellota 100% Ibérico, sliced (70 g)
Cinco Jotas (5J) · Jabugo, Huelva · Pre-sliced leg (jamón), 70 g pack
The benchmark most Spaniards would name first. Jabugo style: intense, long, savoury. The pack to buy when you want the 'this is why people rave about it' moment.
Why we like it
- The reference brand in Spain
- Intense Jabugo flavour
Keep in mind
- Premium price for 70 g
Best for: A first taste of the top tier, a special gift
Price and availability on Amazon.co.uk
Ortiz Bonito del Norte white tuna in olive oil (5 × 112 g)
Conservas Ortiz · Basque coast, Cantabrian Sea · 5 × 112 g tins
The tin that shows what Spanish tuna is: firm, pale, moist albacore caught one by one and hand-packed in olive oil.
Why we like it
- Line-caught albacore, hand-packed
- Family canner since 1891
Keep in mind
- Pricier than regular tuna — worth it
Best for: Salads, toast, first premium tin
Price and availability on Amazon.co.uk
Idiazábal PDO wood-smoked sheep's cheese (1 kg)
Idiazábal · Basque Country · 1 kg piece
The Basque shepherds' cheese, raw sheep's milk and lightly smoked. Deep, buttery and a little smoky — a great contrast to Manchego.
Why we like it
- Distinctive smoky flavour
Keep in mind
- Large piece: share it