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Pintura Launches Basque Pintxos Bar To Celebrate Third Birthday

Pintura Pintxos Tuna


  • Award-winning Pintura Kitchen launches new Pintxos Bar inspired by the team’s research trips to San Sebastian
  • Nestled in Pintura’s basement, the Pintxos Bar has been launched to celebrate their third birthday and will be a permanent fixture at the city centre restaurant.
  • The seasonal pintxos menu has been designed by executive chef, Greg Lewis, and will be accompanied by a menu of cheeses, charcuterie, as well as Pintura’s signature serve, the Gin and Tonic Plus.

 Pintxos lovers and gin connoisseurs rejoice! Leeds restaurant, Pintura Kitchen, is to launch a Basque-inspired Pintxos Bar to celebrate their third birthday.

Nestled in Pintura’s basement, the new Pintxos Bar will be open from March 8th 2018. Discerning diners can enjoy a daily Pintxo menu, with prices starting from just £2, as well as an indulgent menu of Spanish charcuterie and cheeses.

The Pintxos Bar is inspired by Executive Chef Greg Lewis’ research trips to San Sebastian, known for being the culinary capital of Europe with the highest concentration of Michelin stars in the world. Each pintxos is made using the finest imported Spanish produce, married with the best seasonal ingredients to give a British twist on traditional Basque recipes.

Gin lovers will adore Pintura’s new, seasonal ‘Gin & Tonic Plus’ menu, created by head drinks creator, Matt Coates which is exclusively available at Pintura in Leeds, including in the Pintxos Bar. Blurring the lines between the traditional G&T and the cocktail, this experimental new serve uses fanciful garnishes, interesting tonics, bitters, tinctures, fresh herbs, juices, jams and even liqueurs, to take the classic ‘spirit and mixer’ to dizzyingly delicious new heights.

This decadent tipple derives from Spain, where it is known affectionately as a ‘gin salad’ due to the extent of garnishes they add to each serve.

Examples serves include the ‘Citrico’ made with Portobello Road gin, grapefruit marmalade, pamplemousse liqueur and served with Nordic Mist tonic, grapefruit and lemon; and the ‘Sabroso’, which is made with West Winds Sabre gin, cold brew coee & cocoa bitters Served with Franklins & Sons light tonic, dehydrated orange, cocoa nibs & lavender.

Commenting on the new Pintxos Bar, Executive Chef Greg Lewis, says:

“Pintxos is synonymous with Basque culture and we are delighted to present our own dedicated Pintxos Bar to Yorkshire’s diners as we celebrate our third anniversary. The menu features some truly exceptional produce and Spanish delicacies in keeping with the cooking styles of the Basque region”

“Basque food is designed to be social and our Pintxos Bar is the perfect place to enjoy great food and drink with friends, family and colleagues”.

The new Pintxos Bar marks Pintura’s third anniversary. Having opened its doors in March 2015, Pintura has made its mark on the Leeds culinary scene, serving Basque and Spanish dishes with executive chef Greg Lewis’ own unique take on traditional recipes based on his travels around the country. In November 2017, they launched a new immersive dining experience, Experiencia Gastronomica, which a 5 course tasting menu and Basque cookery masterclass rolled into one.

Pintura’s Pintxos Bar opens from March 8th 2018 and will open from 5pm on Thur - Sat.


Pintura pinxtos