Bar Pintxos White Plains is officially open! This marks the 6th branch of the San Sebastián-inspired Spanish restaurant, specializing in pintxos here in Manila. Pintxos originated in Spain’s Basque region in the 1930s, when a local bar began serving small snacks held together with a toothpick (known as a ‘pincho,’ meaning ‘spike’) to keep the ingredients intact. While some modern pintxos no longer use toothpicks, they still offer the same bite-sized portions packed with flavor. The new pintxos are inspired by the owner’s trip to San Sebastián, drawing influence from bars like Bar Atari and Bar Sports, and incorporating the latest pintxos trends from Spain.
Here’s what you can look forward to at the new White Plains branch, their first in the QC/north area, along with their exciting new pintxo offerings.
BAR PINTXOS WHITE PLAINS
Finally, White Plains Barangay now allows alcoholic beverages on this strip, and Bar Pintxos can now serve the White Plains, Corinthians, and surrounding communities, including Katipunan. There’s parking available in front for early arrivals, but it might be easier to take a Grab.
Bar Pintxos-Tapas y Más
Tapas Bar & Restaurant
White Plains Avenue, Katipunan Ave, Quezon City
Operating Hours 11:00am to 10:00pm
@barpintxos
As you enter, the bar is the centerpiece, and you can picture locals gathering for pintxos and drinks. The high ceilings add a sense of space and elevate the ambiance of the place.
The second-floor mezzanine is ideal for private functions and perfect for intimate celebrations this Christmas season.
The most sought-after spots are by the windows and the corner sofas, offering a more intimate setting for conversations.
NEW PINTXOS
Higado de Bacalao Ahumado
680
The smoked bacalao liver smoked in its own oil is served in a can, letting you soak the bread in the olive oil and scoop the liver onto it. It’s a fun, delicious, and interactive dish—perfect to enjoy with sangria while waiting for your company to arrive.
Anchoa y Queso
pani puri, cream cheese, anchovy
120
It’s best to eat it in one bite and let the panipuri burst in your mouth, with the cream cheese and anchovies from Santander adding a rich, salty sea flavor.
Iberico Salchichon
Thinly sliced Iberico salchichon medals, dripping in paprika sauce, are chewy, flavorful, and perfect to pair with vermouth or cava to kick-start your palate.
Red Sangria 370
They serve a great sangria—refreshing, not too sweet, with a nice kick of red wine to start things off.
Txampes
bell button mushroom, bread
180
A tower of button mushrooms, with the top one stuffed with bacon. It can be tricky to eat all at once, but you can enjoy it piece by piece, pairing each mushroom with some bread and bacon.
If you’re looking for a vegetarian and healthy pintxos alternative.
Chipirones
squid, crabmeat allioli, olive oil, parsley oil
195
The chipirones I know are baby squid, but this pintxo features a large squid stuffed with blue crab meat and aioli, soaked in olive oil. It’s a dish you can enjoy in three bites, and you can dip your bread in the olive oil to complement the squid.
Gambas Crujientes
fried shrimp, smoked allioli
400
The shrimp is fried with squid ink, making even the skin and tails crispy and enjoyable to eat along with the smoked aioli sauce.
Bordón Blanco 2021
Viura | Rioja, Spain
350 (Glass), 1,000 (Carafe), 1,750 (Bottle)
We love this white wine from Rioja for its bright pale yellow color, balanced acidity, and crisp taste. It’s clean and refreshing, keeping the palate lively with flavors of lemon and pear.
TRIO
chistorra, butifarra, chorizo picante
150
All our favorite Spanish sausages are served on one mini skewer, each packed with flavors and Spanish spices. It’s a very satisfying pica-pica that’s perfect for pairing with cocktails or a Spanish red wine. Simple execution and ang sarap nito.
Moruno
skewered lamb, fries
350
Lamb and frites: a generous chunk of lamb that’s flavorful and slightly chewy. It’s best paired with red wine, and you can enjoy the fries in between bites. Sarap to eat with a bit of rice, too!
Taco Iberico
iberico, flour tortilla, cilantro salsa
380
We love these tacos filled with steak-sized strips of Iberico, especially with the cilantro. Each taco is perfect for two bites, and a splash of lemon enhances the flavor beautifully.
Bordon D’Anglade Reserva 2016 Limited Edition
Tempranillo, Garnacha, Rioja, Spain
4000
This full-bodied Rioja features a deep ruby red color and a blend of Tempranillo and Garnacha, with smooth tannins and a satisfying long finish, making it perfect for pairing with grilled meats and rich stews like Cap I Pota.
Jamon al a Frances
croissant, burrata, jamon, parsley oil, honey
270
The small flaky croissant is filled with generous burrata and a slice of jamón, making it a satisfying sandwich snack or a fulfilling croissant pintxo. Sarap nito.
Burguesa
brioche, ribeye patty
680
You can savor the flavor of the ribeye in a thick patty served on brioche buns with crispy thin fries. It’s easy to eat and slightly larger than a slider, allowing you to truly appreciate the meat in the patty.
Morcilla Y Queso de Cabra
goat cheese, morcilla, piquillo pepper
380
This pintxo is traditionally presented on a slice of bread and stacked with skewers, featuring a combination of blood sausage and thick slices of goat cheese. It’s easy to slice in half with a knife for a more enjoyable experience.
PARA PICAR
Truffle Oyster Mushroom
oyster mushroom, parmesan cheese, truffle oil and allioli
450
This new appetizer resembles fried squid, which you can dip in aioli sauce or vinegar, but it’s actually made from oyster mushrooms, making it a lighter, guilt-free snack.
TAPAS DE CARNE (MEAT)
Cap I Pota
Catalan “head & foot” stew with rice pilat
1,205
A must-order, it is often referred to as the pièce de résistance of the meal.
The sauce is thick and slimy, reminiscent of callos, which we love, but it uses different parts of the head and foot instead of the innards typically found in callos. It’s best enjoyed with a hot cup of rice.
FINAL THOUGHTS
Overall, I believe this is the best version of Bar Pintxos, successfully realizing their vision for a community pintxos restaurant in White Plains with a high-ceiling and a nice bar centerpiece. It’s located outside of a mall, capturing the same spirit as their Alabang branch, which sits beside a gas station and near upscale communities. I also appreciate that they’re introducing modern pintxos, not just sticking to the usual ones you’d see on the counters of San Sebastián pintxos bars.
For me, the best pintxos are snack-sized, simple yet flavorful combinations, and satisfying in just a few bites. Our favorites include the Pintxos Trio (chistorra, butifarra, chorizo picante), Moruno (lamb skewer), Taco Iberico, Jamon a la Frances, and the Burguesa. Pair them with the Bordon Blanco or Bordon D’Anglade Reserva, which the owners import exclusively from Spain. We especially love the Cap i Pota, which might even be better than callos due to the superior cuts of meat.
Bar Pintxos-Tapas y Más
Tapas Bar & Restaurant
White Plains Avenue, Katipunan Ave, Quezon City
Operating Hours 11:00am to 10:00pm
@barpintxos
Live an Awesome Life,
Founder & Digital Creator, Our Awesome Planet
Disclosure: I wrote this article 100% by a human with my biases, opinions, and insights. We were invited by the owners to try the new pintxos in celebration of the launch of Bar Pintxos’ 5th branch in White Plains
P.S. Parking can be tricky in White Plains, but there’s parking in front of the building, and you can also park at Caltex since the owner owns both.