Small open-faced canapés topped with everything from cured fish to roasted peppers to aged cheese. They arrive warm from the kitchen. The kitchen's creativity shines here—flavors are bold but balanced. Reviewers order multiple rounds.
Tips from diners
Pintxos are best eaten at the bar where you can watch the kitchen work and grab them warm off the counter.
House-cured jamón ibérico sliced paper-thin and arranged simply on a plate. The meat's nutty, complex flavor comes from the pig's diet of acorns. Reviewers note Montijo sources excellent specimens—each slice melts on the tongue.
Tips from diners
Order jamón early in your meal. It's best enjoyed without other strong flavors dominating your palate.
A selection of Spanish cured meats and Iberian cheeses paired with olives and pickled vegetables. The board changes seasonally. Reviewers use this as their anchor—order it, then build the rest of the meal around it with wine pairings.
Simple Catalan classic: crusty bread rubbed raw with ripe tomato and garlic, then dressed with good olive oil and sea salt. Montijo's version is made properly—the bread still holds structure despite the tomato's moisture. A perfect vehicle for enjoying the restaurant's Spanish oils.
Tiny, meaty anchovies salt-cured to concentrate their umami. They arrive whole (spine and all) draped over toasted bread with a light drizzle of olive oil. Reviewers are split: fish lovers rave, anchovy-skeptics often convert after trying them here.
Montijo is an Iberian wine bar and restaurant in the 17th arrondissement, near Pont Cardinet métro in the Batignolles neighborhood. The casual bar-restaurant format welcomes diners at the counter or at tables, with a focus on Spanish and Basque small plates meant for sharing. Natural wines from Spain and Portugal anchor the drink list. The kitchen stays open throughout service—no break between lunch and dinner.
The wine list is curated toward natural, low-intervention Spanish and Portuguese producers. Ask the staff for recommendations by region or style.
The bar counter is perfect for solo diners. You can chat with staff, watch the kitchen, and eat pintxos straight off the board.
Sunday brunch is €35. Good value if you want a more structured meal with pastries, jamón, and natural wine.
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