Gilda
Basque pintxo skewered with a cured anchovy, a green guindilla pepper and a Manzanilla olive. The original San Sebastián pintxo, named after the Rita Hayworth film.
The Gilda is the foundational Basque pintxo: an anchovy, a green piparra (or guindilla) pepper and an olive, all threaded onto a single toothpick in that exact order. The combination is sharp, salty, vinegary, slightly hot, and built to drink with a cold caña or a glass of txakoli. The name comes from the 1946 Rita Hayworth film: the pintxo is said to share the film character's three qualities — verde (green), salada (salty) and un poco picante (a little spicy). Invented at Casa Vallés in San Sebastián in the late 1940s, the Gilda spread across every pintxo bar in the Basque Country and is now ubiquitous across Spain too. It's almost always the first pintxo people order; many bars give one free with a drink.
How it's served
On a small plate with a toothpick, eaten in one bite. Stand at the bar, order a caña or txakoli, eat two or three Gildas in a row. Available at almost every Basque pintxo bar; the original is at Casa Vallés in San Sebastián.
Regional variation
The piparra (a long green Basque pickled pepper) is the canonical version; some bars use the smaller, slightly hotter guindilla pepper instead. Variations exist with smoked anchovy, vegan versions (with caper berries replacing the anchovy), or with a slice of cured tuna ventresca, but the original three-ingredient toothpick is the reference standard.
- Origin
- San Sebastián, Basque Country
- Etymology
- Named after the title character of the 1946 American film Gilda, played by Rita Hayworth.
Where to try it in Barcelona
5 restaurants on Guidavera mention gilda in their kitchen description.
Frequently asked
What is a Gilda?
A Basque pintxo: a cured anchovy, a green piparra (or guindilla) pepper and a Manzanilla olive, threaded onto a single toothpick. Sharp, salty, vinegary and slightly spicy. Eaten in one bite, alongside a cold beer or txakoli. The original Basque pintxo, invented at Casa Vallés in San Sebastián in the late 1940s.
Why is the Basque pintxo called Gilda?
Named after the 1946 Rita Hayworth film. The pintxo's regulars at Casa Vallés in San Sebastián said the combination of green, salty and slightly spicy reminded them of the film character. The name stuck and spread with the pintxo itself across the Basque Country and the rest of Spain.
What's the difference between a piparra and a guindilla?
Both are green Basque chilli peppers, but the piparra is longer, milder and pickled in vinegar; the guindilla is shorter, slightly hotter and either pickled or dried. The canonical Gilda uses piparras; some bars substitute guindillas for more heat. Both work; the piparra is the more traditional choice.
Related terms
- PintxoBasque equivalent of a tapa: a single bite, often skewered with a toothpick onto a slice of bread, displayed on the bar for self-service.
- AnxovesCured anchovies, packed in salt or olive oil. The two great Spanish traditions are anxoves de l'Escala (Catalan) and anchoas del Cantábrico (Basque/Cantabrian).
- TxakoliLight, slightly sparkling, very dry Basque white wine, traditionally poured from height into a tumbler.
- TapaA small plate of food, usually eaten standing at the bar with a drink. The foundational social-eating format of Spain.