A Basque classic — a round fried meatball with a smooth, creamy potato center and topped with a rich mushroom sauce. It's filling for a pintxo and shows the care taken with each small bite. The contrast between the hot, crispy exterior and the soft center is what makes it memorable.
Tips from diners
This is the signature pintxo at Txakolina — order it without hesitation. It's small but perfectly composed.
Point at the ones you want from the bar display — they're color-coded and easy to identify. The bomba is usually the round one with dark sauce on top.
Simple, elegant — thin sliced jamón on a small piece of toasted bread. Pairs naturally with the txakolí wine that defines Basque drinking culture.
Tips from diners
Order this with a glass of txakolí from Getaria — the acidity of the wine cuts the richness of the ham perfectly.
Crispy fried eggplant layered with quality jamón and cheese — the interplay of textures and flavors shows why pintxos have become a high art in the Basque country. Soft, salty, and satisfying in one small bite.
Tips from diners
One of the vegetarian options at the bar — good if you want balance among your selections.
A Galician influence on the Basque pintxo bar — soft octopus with a gentle paprika finish. It's delicate and shows respect for the ingredient.
Tips from diners
This is a good seafood option if you don't want something too heavy before lunch.
Tiny sweet shrimp in a hot garlic oil — a warm pintxo that shows the Basque tradition of mixing textures. The oil carries the shrimp's sweetness.
Tips from diners
Eat these warm, standing at the bar. The heat and the oil are part of the experience.
Taberna Txakolina opened on Calle Cava Baja bringing the pintxo tradition of the Basque region to Madrid's historic La Latina. About 30 pintxos display on the bar at any time — both cold and hot options — designed to be eaten standing while drinking txakolí wine from Getaria. The restaurant describes its work as 'high cuisine in miniature,' with specialties like la bomba and fried eggplant with ham showing real kitchen technique condensed into tapas form.
Point at the pintxos on the bar display — no reservations needed, just show up and grab what you like. Standing room only, so pace yourself if you plan to stay.
Monday is closed. Tuesday-Thursday opens at 7 PM only. Weekends are the full day (noon start). Check hours before making the trip.
Order a txakolí wine from Getaria while you sample the pintxos — the pairing is essential to the Basque experience Txakolina is recreating.
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