La Gilda is the name of one of the most famous pintxos you can taste in San Sebastian. We tell you its origin, why its popularity and all the activities that are made around this gastronomic creation.

La Gilda was created around 1946 at the Casa Vallés bar (located on Reyes Católicos street). According to the owners of the store, Antxon and Blas, the idea was not theirs, but of Joaquín Aramburu, a regular customer who was known by his nickname, "Txepetxa". In fact, its creation was more accidental than the result of his creativity.

In the bar counter they put different plates with olives, gherkins and anchovies. Aramburu picked up a toothpick and skewered the three appetizers creating this unique pintxo. The owners of Casa Vallés tasted this creation and began to serve it ever since.

The name of Gilda

The invention of this pintxo coincided in time with the famous San Sebastian International Film Festival held in the city. The blockbuster of this event was Gilda, starring Rita Hayworth. The main character was a woman somewhat spicy and very salty, just like chilli (green peppers) and the anchovie.

As a curiosity, the film was considered "hot" by the censorship.

A rising popularity

Despite its simplicity, this pintxo has managed to become almost a symbol of the city. In 2015 the Gilda Day was created, which is celebrated throughout the province of Guipúzcoa in December. Many pintxo bars participate by contributing their version of this unique aperitif.

Although the base of the pintxo is always the same, the quality of the ingredients, the marinade point and the chosen combination provoke a combination of flavors with unique nuances in each pintxo.

We recommend that the next time you visit Donostia do not forget to try a Gilda. Although you will find excellent Gildas, that of Casa Vallés is special because of its history.

Do not forget to combine it with a good wine, cider or beer so that your experience is the best.

We assume that «Txepetxa» never imagined that the gesture of putting several products together on a toothpick would become, several decades later, another way of discovering the charms of the particular gastronomy of San Sebastián.