The gilda is one of the most iconic pintxos in Basque cuisine. Simple in appearance, yet full of character, this small bite has become a staple of the aperitif. If you are looking for gildas in Palma, this classic remains one of the most appealing ways to start a meal, extend the aperitif or share something uncomplicated at the table.
Green olive, anchovy or white anchovy, and pickled chilli pepper. From this base, each kitchen adds its own interpretation.
The classic gilda and its variations
The strength of the gilda lies in its balance. Salty, slightly acidic and with a gentle hint of heat, it is a direct and expressive bite that immediately awakens the appetite. For that reason, it continues to be one of the most searched-for pintxos when talking about aperitivo in Palma.
At La Vasca, the gilda is offered in several versions:
- Gilda with Cantabrian anchovy from Santoña
- Gilda with white anchovy (boquerón)
- Gilda with Manchego cheese and anchovy
Three different ways to enjoy the same classic, all faithful to its original spirit.
When the gilda takes a step further
Tradition can also evolve without losing its identity. At Sukalde, the gilda is reinterpreted with our gilda, made with hand-cut beef steak tartare and Santoña anchovy.
A more gastronomic version, designed for those who enjoy a contemporary take on a classic pintxo while keeping its balance and character intact.
A pintxo that always sets the tone
The gilda remains the perfect starting point. It works as an aperitif, pairs beautifully with vermouth or a glass of wine, and fits just as well into informal plans as it does into longer, more relaxed meals.
Small, bold and full of flavour, it proves that true classics do not disappear. They simply adapt.