A true taste of Spain is now officially on the map in Hong Kong, thanks to PINTXOS by bàrbar, the city’s first dedicated pintxos bar.

Nestled on Ship Street in Wan Chai, this vibrant new spot is the latest gem from Epicurean Group, who’s already brought us some of the finest Spanish dining experiences in town.

At their newest venue, they’re inviting guests to dive into the delightful world of pintxos—Basque Country’s answer to tapas—offering a culinary adventure perfect for a casual dining experience or a more elevated date night.

The menu is a curated love letter to Spain’s famed small bites, with every dish crafted to showcase the finest seasonal Spanish ingredients that promises something fresh and exciting with each visit.

Start with the cold bar for a satisfying hit of classic flavors that allows visitors to take as much or as little as they want. Offerings include the refreshing Gazpacho and Watermelon and a selection of quiches, from Avocado, Anchovy and Tomato, to fresh Mushroom.

Classic pintxos include Traditional Gilda, Machego Gilda, Spicy Gilda (HK$32/each), featuring the classic Gilda—skewered olives, peppers, and anchovies, elevated with creamy Manchego and a spicy twist. The Octopus Skewer (HK$45), tender and perfectly spiced with paprika oil—a mouthwatering nod to Galician tradition.

And let’s not forget the hot menu, which really makes PINTXOS by bàrbar stand out. The 40gr US Beef Tenderloin, Foie Gras, Périgord (HK$125) is pure indulgence, while the Pork Belly Pintxo, Apple and Celery (HK$35), delivers an unexpected balance of richness and freshness.

Another standout is the Broken Quail Egg, Potato Parmentier, Chorizo, Migas (HK$48), a showcase of flavorful textures, with candied onions at the base, crispy “tempered” chorizo, creamy Parmentier potato puree, all layered with crunchy deep-fried “migas” in noisette butter.

The desserts are equally tantalizing. Try their “Xuxo” (HK$35), a golden Catalan pastry filled with luscious Catalan cream. Alternatively, indulge in the Spanish flan (HK$28), slow baked to perfection, offering a smooth and velvety texture with a caramel glaze and a hint of vanilla.

Led by Edgard Sanuy Barahona, Head of Spanish Restaurant Division at Epicurean Group and Head Chef Xavier Pla, this new spot is the place to be, whether you’re a pintxos aficionado or a newcomer to the Basque tradition.

To make reservations, visit this website. For more information, check out PINTXOS by bàrbar on their Instagram and Facebook.

Location: G/F, 22 Ship Street, Wan Chai