A small bite with Mediterranean soul

The Gilda is one of Spain’s most recognisable pintxos. Its origins are in San Sebastián, where it became popular in the 1940s. The classic combination of olive, anchovy and pickled chilli quickly became a symbol of Basque bar culture.

Our Catalan-inspired interpretation brings this iconic pintxo into the Mediterranean aperitif tradition: two olives at each end, two rolled anchovy fillets and a pickled chilli in the centre, all threaded onto a cocktail skewer and served over Espinaler crisps.

Espinaler is a historic brand associated with Vilassar de Mar, Catalonia, and is closely linked to the culture of the Mediterranean aperitif.

The result is a small but intensely flavoured bite: salty, tangy, spicy, crunchy and deeply savoury.

Ingredients

Serves 4

• 4 handfuls of Espinaler crisps
• 8 green olives
• 8 anchovy fillets in olive oil
• 4 pickled chillies or piparras
• Extra virgin olive oil
• Espinaler Sauce
• Fresh parsley, optional

Preparation

01 · Prepare the Olives

Drain the olives and set them aside.

For a more elegant presentation, choose firm, meaty green olives with a good Mediterranean character.

02 · Prepare the Anchovies

Drain the anchovy fillets lightly.

Carefully roll each anchovy around itself.

For this premium version, use two anchovy fillets per skewer, creating a richer and more generous bite.

03 · Prepare the Pickled Chilli

Drain the piparras and trim the ends if necessary.

The chilli should provide acidity and a gentle spicy note, without overpowering the other ingredients.

Assembling the Pintxo

04 · The Perfect Order

Thread onto a long cocktail skewer:

olive – rolled anchovy – pickled chilli – rolled anchovy – olive

This arrangement creates both a balanced flavour profile and an elegant visual presentation.

The two olives at the ends hold the ingredients securely while creating the characteristic Gilda shape.

05 · The Espinaler Crisp Base

Place a generous amount of Espinaler crisps on a serving platter or elegant tapas plate.

The crisps provide the essential crunchy element and complement the saltiness of the anchovies and olives.

Arrange the Gildas directly over the crisps.

The Magic Dreams Barcelona Premium Touch

Traditional tapas elevated into a gourmet experience

To transform this simple pintxo into a Magic Dreams Barcelona premium experience, we add sophistication without losing its traditional character.

Finish with:

• A few drops of extra virgin olive oil.
• Small drops of Espinaler Sauce over the crisps.
• A little fresh parsley, if desired.
• High-quality Espinaler crisps presented elegantly.
• The skewer positioned carefully for maximum visual impact.

The objective is simple: preserve the soul of the traditional aperitif while presenting it as a refined Mediterranean gastronomic experience.

The Secret of a Great Gilda

The magic lies in the balance:

the olive provides richness and softness, the anchovy brings intensity and umami, the pickled chilli adds acidity and spice, and the crisp provides texture.

It is a tiny bite containing almost every contrast that makes a great aperitif memorable.

Ideally, eat the Gilda in one bite, allowing all the flavours to come together at once.

The Vermouth

The natural companion to a Gilda

Few tapas pair as naturally with vermouth as a Gilda.

The intensity of the anchovy, the acidity of the chilli, the olive and the crisp create the perfect appetite-opening combination.

For our experience, we recommend a chilled 0.0% alcohol-free Mediterranean-style vermouth, served over ice with a thin slice of orange.

It can also be accompanied by very cold sparkling water with lemon and fresh Mediterranean herbs.

Premium Presentation

Arrange the Espinaler crisps on a large serving plate or elegant tray.

Place the Gildas carefully on top, keeping the skewers aligned.

Add a few drops of Espinaler Sauce over selected crisps and finish with extra virgin olive oil.

The result combines:

tradition + Mediterranean ingredients + contemporary presentation.

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