Summary
The gilda is the simplest pintxo in the Basque Country and, at the same time, the one that best understands what flavor balance in a bite means. In this guide: The classic gilda: the pattern that defines everything, Anchovy gilda (the most common variant), Cheese gilda.
Types of Gildas: 10 Varieties of the Basque Pintxo
The gilda is the simplest pintxo in the Basque Country and, at the same time, the one that best understands what flavor balance in a bite means. At Bacalalo, we have been making artisanal gildas for years for Mercat del Ninot and for our online store, and what surprises us most is the creativity generated by this seemingly simple format: a skewer with three ingredients that allows for more variations than anyone imagines. This guide covers the ten most relevant types of gildas, from the classic to the most daring versions currently being served in the best pintxo bars in the north.
The classic gilda: the pattern that defines everything
Before exploring the variants, it's important to understand the original. The classic gilda has three fixed ingredients: manzanilla olive (green, pitted or unpitted), pickled Basque guindilla pepper (the typical Ibarra or similar, long and elongated), and Cantabrian anchovy in olive oil. All mounted on a skewer or long toothpick, in that order or with slight variations depending on the establishment.
The flavor is a combination of salty (anchovy), acidic (guindilla and olive), fatty (oil and the anchovy itself), and a mild spicy kick. This complexity in three ingredients explains why this pintxo has been one of the most requested in the Basque Country for decades.
The types of gildas that exist today are all variations on that pattern. Some replace an ingredient, others add a new one. But the spirit, the skewer with contrasting elements, remains.
1. Anchovy gilda (the most common variant)
The most widespread alternative to the anchovy gilda is the one that uses pickled anchovy (boquerón) instead of cured anchovy in oil. The result is different: pickled anchovy has a more acidic and fresh profile, while cured anchovy provides a more intense, umami, and salty flavor.
The pickled anchovy gilda is lighter and preferred by those who find cured anchovy too strong. It is also cheaper to prepare. Many bars in the Basque Country offer both versions simultaneously, and the customer chooses according to taste and time of day.
At Bacalalo, we prepare the pickled anchovy gilda with quality vinegar-marinated anchovies served on gordal olives and Basque guindilla pepper. Fresh marinated anchovy yields a very different result from canned anchovy; the texture is firmer and the flavor is milder and cleaner.
2. Cheese gilda
This variant replaces the fish with a wedge of cured or semi-cured cheese. The types of cheeses that work best in this format are cured Manchego cheese, smoked Idiazabal (the quintessential Basque cheese), or a semi-cured goat cheese with good consistency to skewer.
The cheese gilda eliminates the marine element but compensates with the fat and flavor of the cheese, which contrasts well with the acidity of the guindilla and the olive. It's an interesting option for those who don't eat fish or to diversify a gilda platter.
With Idiazabal cheese, the gilda has a smoky nuance reminiscent of Basque mountain cuisine and works particularly well with a cold glass of natural cider or txakoli.
Bacalalo Products
Artisan Cheese Gilda Handmade Gou...
9,75 €
Caper Berries in Vinegar - 1400g (600 g Drained)
9,95 €
Artisan Pickled Onions - 1.4 kg
9,90 €
Artisan Pickled Anchovy Gilda Handmade ...
9,90 €
Refrigerated shipping 24-48h throughout the Peninsula
3. Smoked salmon gilda
The smoked salmon gilda replaces the anchovy with a piece of Norwegian or Scottish salmon cured with salt and sugar. The flavor profile changes completely: softer, fattier, with that characteristic smoky nuance that pairs very well with the acidity of the guindilla.
This version is very popular in "signature" versions from restaurants. It's assembled with rolled or folded salmon slices to give it presence on the skewer, along with a gordal olive (the large green one, with more flesh) and a Basque guindilla. Some also add capers or cherry tomatoes for an extra note of freshness.
4. Gilda with sun-dried tomato
Sun-dried tomato in oil adds a fourth element to the classic gilda. Its concentrated, slightly sweet flavor and chewy texture serve as a counterpoint to the more aggressive ingredients (guindilla, anchovy). It's a Mediterranean element that Basque chefs have enthusiastically adopted.
At Bacalalo, we use quality sun-dried tomatoes in several of our artisanal gildas because the contrast between the concentrated tomato and the Cantabrian anchovy creates a dimension of flavor that the classic gilda doesn't have. A small addition, a big impact.
5. Gilda with caper or caper berry
Capers (the flower bud) and caper berries (the fruit, larger and fleshier) are common ingredients in Mediterranean cuisine that fit perfectly into the gilda format. Their acidic and slightly bitter vegetable flavor complements the anchovy and olive.
Caper berries in vinegar are especially useful in gildas because their size is similar to other ingredients and they have enough consistency to stay on the skewer. They are easily inserted onto the toothpick just like the olive.
6. Gilda with piquillo pepper
Roasted piquillo pepper (from Navarre, with designation of origin) is another ingredient that integrates well into the gilda format. Its sweetness and softness contrast the salinity of the anchovy. It is used in strips or small pieces, interspersed between the other ingredients.
This variant is less acidic and sweeter than the classic, making it more accessible for palates that don't tolerate the vinegar of the guindilla well. It's a good option when you want a gilda with less intensity but equally flavorful.
7. Gilda with shrimp or prawn
The versions of the gilda with seafood are the most visually striking and also the most expensive. A cooked shrimp or a small prawn inserted into the skewer adds a luxurious element that transforms the gilda into a premium appetizer.
Cooked and peeled prawn (just the body, for easy handling) goes very well with a gordal olive and a mild guindilla. No anchovy in this case, because the prawn provides enough seafood flavor. The presentation is spectacular and the flavor, clean and elegant.
8. Gilda with smoked sardine
Smoked sardine in olive oil is a less common ingredient than anchovy but with a very interesting flavor profile: more intense, smokier, and with a different texture. It is mounted on the skewer in small pieces, combined with olive and a mild guindilla (so as not to compete with the smokiness).
This variant has a very distinct personality and is not for everyone's taste, but those who discover it come back for more. It is ideal for lovers of smoked fish and strongly flavored preserves.
9. Gilda with pickled onion
Pickled onions are a classic ingredient in Spanish pickles that fit perfectly into the gilda format. Their sweet and sour flavor adds a different dimension to the skewer, and their crunchy texture contrasts well with the softness of the anchovy.
Small, "cocktail onion" type onions are used, which are the right size for the skewer. They combine very well with anchovy and green olive for a balanced gilda that is slightly different from the classic.
10. Anchovy gilda with Gernika pepper
Gernika pepper is a green Basque pepper, smaller and milder than regular bell peppers, which is usually fried or grilled. In its pickled or preserved version, it serves as a substitute for the guindilla, offering less heat and more vegetable flavor.
This variant is preferred in some inland areas of the Basque Country where Gernika pepper is a staple ingredient. The resulting gilda is milder, with the green pepper taking center stage, providing a different freshness than the more acidic guindilla.
Bacalalo Products
Artisan Cheese Gilda Handmade Gou...
9,75 €
Caper Berries in Vinegar - 1400g (600 g Drained)
9,95 €
Artisan Pickled Onions - 1.4 kg
9,90 €
Artisan Pickled Anchovy Gilda Handmade ...
9,90 €
Refrigerated shipping 24-48h throughout the Peninsula
Frequently asked questions about types of gildas
What is the difference between a gilda and a pintxo?
A gilda is a type of pintxo, not a synonym. A pintxo is any small bite mounted on bread or on a skewer, typical of the Basque Country. The gilda is a specific variant: always on a skewer (without bread), with anchovy or pickled anchovy, olive, and guindilla as a base. All types of gildas are pintxos, but not all pintxos are gildas.
What type of olive is used in the original gilda?
The classic gilda olive is the green manzanilla, pitted or unpitted, of medium size. In more generous versions, the gordal (larger and meatier) is used. Black olives are not common in gildas because they disrupt the established visual and flavor profile. The green olive provides acidity and firmness that complements the other ingredients well.
How many ingredients can a gilda have?
The classic gilda has three. Modern versions can have up to four or five ingredients. Beyond that, it becomes a different pintxo. The practical limit is set by the skewer: if the ingredients are stacked unstably or the result is difficult to eat in one bite, it is no longer a gilda in the functional sense of the term.
Does the guindilla have to be spicy?
Not necessarily. The most commonly used Basque guindilla in gildas (from Ibarra) is mild and primarily provides acidity, not spiciness. Some bars use spicier guindillas according to local taste. If preparing at home, choose medium-intensity pickled guindillas so as not to overpower the overall flavor.
Which of all the types of gildas is best for an appetizer platter?
For a varied platter, it's best to combine three or four different types. The classic anchovy gilda is mandatory. Add the pickled anchovy gilda for those who prefer something milder, the cheese gilda for those who don't eat fish, and a version with salmon or sun-dried tomato for visual and flavor variety. This covers a wide range of tastes with a coherent format.
Why are artisanal gildas different from industrial ones?
Industrial or supermarket gildas are made with standardized ingredients: low-quality anchovy, uniform-sized olives, and high-acidity pickled guindillas. Artisanal gildas, like Bacalalo's, use Cantabrian anchovy cured for at least 12 months, selected quality olives, and guindillas with just the right amount of acidity. The difference is in each ingredient and is noticeable from the first bite.
