Quick Summary: The anchovy gilda is the classic (1946): intense, salty, deep. The white anchovy gilda is acidic, smooth, fresh. The octopus gilda is modern, meaty, with deep notes. The matrimonio gilda combines anchovy + white anchovy. The cheese gilda serves as a fish-free alternative. For first-timers: try 3 varieties in order from mild to intense (white anchovy → anchovy → octopus).
The main types of gilda in 2026
The modern gilda menu has expanded significantly since the original 1946 recipe. Today, in any specialized fishmonger or serious pintxo bar, you'll find at least 5–7 variations. The most popular ones:
- Classic anchovy gilda — the original, "the gold standard."
- White anchovy gilda — acidic, milder variant.
- Matrimonio gilda — anchovy + white anchovy together.
- Donostiarra butterfly white anchovy gilda — a refinement of the white anchovy gilda.
- Galician octopus gilda — modern innovation.
- Cheese gilda — fish-free alternative.
- Sun-dried tomato gilda — sweet Mediterranean touch.
Complete comparative table
| Variety | Flavor (5) | Acidity (5) | Spiciness (5) | Price/unit 2026 | Best occasion | Characteristic |
|---|---|---|---|---|---|---|
| Classic Anchovy | 5/5 | 3/5 | 3/5 | €1.50–2.20 | Traditionalist | 1946 recipe |
| White Anchovy | 3/5 | 4/5 | 2/5 | €1.40–2.00 | Starter / cocktails | Fresh acidity |
| Matrimonio | 5/5 | 4/5 | 3/5 | €1.80–2.50 | Elegant appetizer | Best of both |
| Donostiarra Butterfly White Anchovy | 3/5 | 3/5 | 2/5 | €1.60–2.30 | Family events | Smooth and striking |
| Galician Octopus | 4/5 | 2/5 | 2/5 | €2.00–2.80 | Gourmet cocktail | Innovative |
| Cheese | 4/5 | 2/5 | 2/5 | €1.50–2.20 | Fish-free / children | Fish-free alternative |
| Sun-dried Tomato | 4/5 | 3/5 | 3/5 | €1.40–2.00 | Mediterranean | Sweet touch |
Classic anchovy gilda: deep and salty
The original gilda. Cantabrian anchovy in oil, Manzanilla olive, and piparra. Intense flavor, dominated by the saltiness and deep umami of the matured anchovy. Reddish-brown color of the anchovy contrasts with vibrant greens. It remains the best-seller in bars in Donostia and Bilbao.
When to choose it: any classic occasion, aperitif with vermouth, conservative event, gastronomic gift. If you're only going to try one gilda in your life, try this one.
White anchovy gilda: acidic and refreshing
The white anchovy marinated in vinegar completely changes the profile. A more acidic, white, and smoother flavor, less intense than anchovy. The translucent white color of the white anchovy contrasts with greens. More accessible for palates not familiar with strong anchovy.
When to choose it: summer appetizers, events with mixed audiences, first gilda for those not keen on salty fish. Pairs very well with extra brut cava.
Galician octopus gilda: the modern surprise
An innovation from the 2000s–2010s that has become established. Galician cooked octopus instead of anchovy/white anchovy, keeping the olive and piparra, usually with a touch of paprika. Meaty, deep flavor, with marine notes distinct from anchovy. Very visual reddish color (octopus + paprika).
When to choose it: modern events, gourmet cocktails, surprising guests accustomed to classics, palates that love octopus. Premium in price (~€2.00–2.80/unit).
Matrimonio gilda: the best of both worlds
Combines anchovy and butterfly white anchovy on the same toothpick, with piparra and olive. The result: a balance between the depth of the anchovy and the acidity of the white anchovy. It's one of the most elegant varieties and a favorite of many chefs.
When to choose it: formal events (wedding, communion, company dinner), gastronomic gift, trained palates that appreciate nuances.
Cheese gilda: fish-free alternative
The solution for those who don't like fish. Cured Basque cheese (Idiazábal or similar) instead of anchovy, Manzanilla olive, piparra. Creamy, salty flavor from the cheese, balanced with the piparra. Surprisingly good.
When to choose it: events with children or pescetarian guests, as an alternative in a mixed platter, for palates that reject salty fish.
Other interesting variations
Sun-dried tomato gilda
Adds sun-dried tomato to the classic kit (anchovy + olive + piparra + sun-dried tomato). The sweet touch of the tomato balances the saltiness. A modern Mediterranean variety.
Donostiarra butterfly white anchovy gilda
An elegant variation: white anchovy in a "butterfly" shape (fillet opened in two) wrapped around the piparra. More visually appealing and smoother. Good for formal presentations.
Which to choose based on situation and palate
If you've never tried gildas before
Tasting pack of 3–4 varieties. Try them in order from mild to intense: white anchovy → cheese → classic anchovy → octopus. Discover your preferences.
If you're organizing a conservative event (formal wedding, communion)
Classic trio: classic anchovy, "matrimonio" (anchovy and boquerón), and "Donostiarra" butterfly boquerón. Three recognizable, balanced, and elegant varieties.
If you want to impress at a gourmet cocktail party
Creative quartet: matrimonio, octopus, cheese, sun-dried tomato. Four very distinct profiles, showing your gastronomic "criteria."
If you have guests with dietary restrictions
Include the essential cheese gilda (no fish) and check ingredients (some preserves have traces of gluten).
If it's for your own daily use
Keep in the fridge: 1 jar of classic anchovy (tradition) + 1 of boquerón (variety) + 1 of cheese or octopus (a surprise for guests).
In what order to taste them so as not to spoil the palate
If you're doing a tasting of 4–5 varieties, follow this order so that each one contributes without overpowering the next:
- Boquerón (the mildest and most acidic).
- Donostiarra butterfly boquerón (also mild).
- Cheese (a change of pace, no fish).
- Matrimonio (medium intensity).
- Classic anchovy (high intensity).
- Galician octopus (high intensity, different profile).
- Sun-dried tomato (sweet-savory finish).
Tasting Tip
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Conclusion
There is no single "best gilda" — there is a best one for each occasion and palate. The classic anchovy remains the backbone; the matrimonio is the most elegant version; the Galician octopus is the modern surprise; the cheese is the universal fish-free alternative. To start, a pack of 3–4 varieties offers the best introduction and helps you discover your favorite.
Keep reading:
- History and origin of gildas
- Gilda prices 2026
- Gildas for events
- Best homemade gilda recipes
- Gildas and appetizers collection
