La Gilda is considered the original Basque pintxo, a bold, bitesized skewer made with a Manzanilla olive, a pickled guindilla pepper, and a salty anchovy. The name “Gilda” comes from a 1940s film character – salty, spicy, and a little provocative – just like the pintxo itself.
Classic gilda
A succulent Losada pitted Manzanilla olive, a premium Spanish table olive grown in Carmona, near Seville, with a high oil content and delicate flavour. Followed by, a plump Ortiz anchovy, fished from the Bay of Biscay, hand filleted and traditionally prepared. Paired with an El Navarrico guindilla, a tangy green pepper pickled in sweet white wine vinegar, from Navarra, Northern Spain.
White garlic, sliced salami, olive
A crisp clove of very mild Pons sweet garlic, from Lleida in Catalonia, Spain, alongside a rosette of sliced Pedrazzoli Milano or Salame con Finocchio. Paired with a mild, buttery and subtly smoky flavoured La Explanada pimiento stuffed olive from Catalonia.
Sardine, guindilla pepper, cherry tomato
A delicate and moist Albo baby sardine, from Galicia, on the Atlantic coast of Spain. These little delicacies are processed and packed on the day they are caught. Skewered with an El Navarrico guindilla, a piquant green pepper brined in sweet white wine vinegar, and last but not least – a sweet, juicy, fresh cherry tomato.
Blue monkey cheese, prosciutto, cornichon
A cube of rich, strong, buttery Blue Monkey New Zealand artisan cheese, from Katikati in the Bay of Plenty. A perfect partner for a slice of finest-quality, organic, sweet Italian Pedrazzoli prosciutto from Mantua, Lombardy. Paired with crunchy, slightly sharp, brined Accoceberry cornichons.
Piquillo pepper, caperberry and anchovy
A Spanish, smoky, roasted, sweet El Navarrico piquillo pepper from Navarra, paired with a plump, juicy, tangy, Spanish Pons caperberry preserved in brine and vinegar. Next, we have an Ortiz or Talatta Cantabrian anchovy, harvested from the pristine waters of the Cantabrian Sea. These anchovies are hand-cleaned and filleted to preserve their delicate texture and rich flavour.
Balsamic onion, Iberian jamón, cherry mozzarella
A sweet, crunchy, baby, silver-skinned Darlington’s balsamic onion, paired with a glossy slice of Spain’s famed Estrella de Castilla Iberian jamón de cebo de campo reserva. Finish your delicious gilda with an award-winning local gem, a soft little pearl of Clevedon Buffalo Co. cherry mozzarella with a delicious, creamy yet structured buffalo milk centre.
