Cover Bar Pintxos: new menu items by chef Mikel Arregi
Bar Pintxos: new menu items by chef Mikel Arregi
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The young chef from San Sebastián, Spain, brings a fresh and vibrant energy to Bar Pintxos, along with delicious new interpretations of beloved Basque dishes
While Spanish cuisine has long been a familiar fixture in the local dining scene, Basque food—specifically pintxos, those delectable bites of sliced bread topped with all manner of marinated, pickled, grilled and flavourful ingredients—was not always part of our country’s culinary vocabulary. It was Bar Pintxos that embedded the concept into our curious palates at a time when Filipinos had begun travelling more, becoming increasingly exposed to global cuisines through food shows and social media.
After many years of being regarded as the benchmark for Basque cuisine in the Philippines, Grupo Pintxos (who also own and operates sister Spanish concepts Txoko Asador and Goxo) executive chef Albert Mendoza, together with the owners, felt it was time to bring in someone with a fresh perspective.
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Above Bar Pintxos: new menu items by chef Mikel Arregi
Bar Pintxos: new menu items by chef Mikel Arregi
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Chef Mikel Arregi was introduced to co-owner Carlo Lorenzana through mutual friends while on holiday in the Philippines. What began as casual conversation soon turned into serious discussions, and the Spaniard from the outskirts of San Sebastián decided to give working in the Philippines a try. Having gained experience in some of the most acclaimed restaurants back home, his passion for his culinary heritage, paired with a natural talent in the kitchen, earned him the confidence of Grupo Pintxos.
Although Arregi has loved cooking since the tender age of eight, it was not an obvious career path. He fondly recalls his introduction to working in the kitchen. “My parents went on holiday and left me and my older brother alone for the first time,” he shares. “My brother, who’s much older, was cooking meals for us. They weren’t bad, but I wasn’t a fan. (Laughs) So I decided to start cooking my own food. When my parents came back from their trip, I made them try my cooking, and they actually enjoyed it. They encouraged me to keep preparing meals for us, experimenting with ingredients as I became more confident—like monkfish. However, when I told them I wanted to become a chef, they initially discouraged me from going to culinary school.”
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Above Bar Pintxos: new menu items by chef Mikel Arregi
Bar Pintxos: new menu items by chef Mikel Arregi
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They explained that cooking for fun at home was quite different from working in a professional kitchen—a fair warning for a young enthusiast yet to grasp the long hours and demanding lifestyle of a professional cook.
Still, Arregi persevered, and after earning his stripes, he now finds himself thousands of kilometres away from home, cooking the food he grew up with—flavours he knows intimately yet isn’t afraid to reimagine. Ensaladilla de gambas, for instance, is his playful take on the classic ensalada rusa—still potato and egg-based, but elevated with the sweet succulence of prawns. Matrimonio—a Basque staple of anchovies, marinated boquerones and sweet bell pepper over crisp toast—is a crowd favourite, holding its own among other seafood delights such as boquerones, uni and caviar, or the grilled prawns wrapped in bacon. For an indulgent burst of richness, the royal de foie showcases foie gras’ luxurious texture balanced by the umami of mushrooms and the depth of a sherry reduction.
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Above Bar Pintxos: new menu items by chef Mikel Arregi
Bar Pintxos: new menu items by chef Mikel Arregi
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Arregi admits he is still navigating the local supply chain, but his forays into local markets have unearthed some gems. His appreciation for the local lapu-lapu inspired his pescado a la brasa, featuring the meaty white fish cooked on the griddle until the skin crisps and the flesh flakes perfectly. It rests on a bed of fried potatoes, dressed with a bright clam sauce and salsa verde. Staying true to Basque tradition, proteins are cooked simply—with just salt, fire and perhaps a drizzle of good olive oil before serving. Arregi applies the same philosophy to his rib-eye steak, served with slow-roasted piquillo peppers made sweet through gentle oven cooking.
For dessert, Arregi offers his own version of the beloved Basque cheesecake—velvety, rich and perfectly balanced. But what many diners are raving about is the torrija con salsa de café—a Spanish take on French toast, paired with a creamy dollop of mocha cream.
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Above Bar Pintxos: new menu items by chef Mikel Arregi
Bar Pintxos: new menu items by chef Mikel Arregi
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It has only been a few months since Arregi took the helm at Bar Pintxos, but his new dishes are already creating a well-deserved buzz around the established brand. With the eager confidence of youth and a deep culinary heritage to draw from, we can only look forward to more exciting Basque flavours emerging from Arregi’s kitchen.
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
