Basque chefs show their best 'pintxos' in Denmark

Several Basque chefs present their best 'pintxos', in a journey coordinated by the Gastronomy Association of Hondarribia and sponsored by La Bacaladera.

Basque chefs Jose Ramon Elizondo and Conchita Bereciartua from Aloña Berri bar in Donostia-San Sebastian surprised the audience in Taste The Art with their original pintxo 'La Txirristra de Mar', a very special recipe on mackerel.

These chefs also presented another pintxo 'Un Txipirón en Equilibrio', made with squid, one of the main protagonists in Basque cuisine.

Pantxo Bedialauneta, from bar Cantábrico in Ondarroa presented his pintxo 'Txipirón en todas sus expresiones', also a pintxo made with squid that had previously given the chance to win Arzak de Oro Award.

To finish with, Bedialauneta presented "Homenaje a la Rioja Alavesa", made with belly pork.