Pintxo (pronounced peen-cho) is a Spanish Tapas Bar located in the heart of Belltown. Pintxo’s micro-kitchen, smaller than most food truck kitchens, produces a vast array of small bites from traditional favorites such as Tortilla Española, Bacalao Fritters, Montaditos de Serrano and Patatas Bravas to modern takes on the traditional dishes from various culinary regions of Spain, including San Sebastian, Barcelona and Madrid.


Pintxo is Closed

It is with a heavy heart that we announce Pintxo and Branchwater are closed as of Today, March 11th.

The COVID-19 crisis has drained our resources and we can no longer keep our doors open.

It all comes down to the amount of customers that come through the door. We feel love and supported by all of you however with the COVID-19 crisis our customer base has evaporated. Like many other restaurants in Seattle we rely on the predictability of our customer base. There is no light at the end of the tunnel — with our business down by 75%, tourism looking bleak for the summer, possible mandatory quarantine — closing our doors is the only, but heartbreaking option.

To our beloved guests:
We are going to miss this life with you! Serving each of you, sharing in your milestone and every-day moments, watching your families grow and change, hearing the stories of your travels. You have been the lifeblood of our day-to-day.

We have loved creating a space where you can enjoy food, celebrate, nourish and indulge. We loved sharing our love of Spain, Spanish food + wine, cocktails and hospitality with you all. Your enjoyment was our drive. We are so thankful for you. It’s been an incredible pleasure serving each of you over the past 10 years.

To our incredible staff:
You are our heroes. Your dedication to our small by mighty dream is not lost on us. Thank you from the bottom of our hearts. You are an inspiration to work with. We have learned so much from you.

The next couple years will likely be much harder than the last 10 as we move on from one of the happiest and hardest decade of our lives.

With Love and Gratitude,
Cory, Amanda, Frances and Evelyn Chigbrow

Last Paella Cooking Class of the Spring!

We’ll be hosting our last paella cooking class for Spring of 2019  – Sunday June 23rd from noon -2pm.

A perfect gift for Mother’s or Father’s Day!


Join Chef Emelio Sansone + Owner Amanda Chigbrow for a hands on paella cooking class.

February –  June 2019 |  noon to 2pm

Up to 12 students/class


All supplies are provided for the class.

Tickets available via Eventbrite or in person at Pintxo (2219, 4th Ave).


Students willl cook on small free standing burner & pan (2 studets per pan). The paellero will teach a squid ink seafood paella. Students will cook a tomato/garlic based land meat & seafood paella. Students will learn the secrets to making a Spanish paella including spice mixes & sauce bases, hone your paella cooking instincts, learn more about the history of Spanish paella  and the components that make Spanish paella so delicious.

Paella supplies  for take-home are available for purchase at Pintxo (during classes).  Pans, burners, paleta, spices, rice, stock & other must-have Spanish Products.


Class includes:

  • Hands on paella cooking class from Pintxo’s paellero/owner Cory Chigbrow and/or Sous Chef Emelio Sansone
  • Knife skills tutorial and hands -on training with Pallero Emelio Sansone and Chef Brandon Waddell
  •  Recipes for sauces and paella.


Big Gin + Pintxo | A Negroni Dinner

Big Gin + Pintxo. A Negroni Dinner | Tickets available via EVENTBRITE | $90 includes tip. 

Join the founder and head distiller of Big Gin + Our friends from Campari + Our incredible chef team for a 4 -coursed family style dinner highlighting the simple luxury of the Negroni. We’ll be tasting through a coursed dinner from chef team Emelio Sansone + Adan Mazariegos. Join us in Pintxo’s award winning private dining room featuring large scale art, cloud-like lighting, and Gaudi inspired stained glass.



All courses will be paired with craft cocktails featuring Big Gin and paying homage to the Negroni.

In honor of Imbibe Magazine and Campari’s Negroni Week – The generous folks at Big Gin are donating dollars for every ticket sold AND $1 of every Negroni sold during Negroni Week at Pintxo and Branchwater will go to the Northwest Immigrant Rights Project.

1st course: Morel mushroom ensalada with house-pickled asparagus + Flor de Garum vinaigrette

2nd course: Jamon Serrano, Manchego Cheese & kumquat compote bikinis (Spanish grilled  mini-sandwich) and Foie Gras mousse montadito (toast) with walnut crisp and grapefruit marmalade

3rd course: Live cooking of squid ink paella with cod, shrimp, squid & octopus

4th Course: Buttermilk Panna cotta w/spiced chocolate caramel


Happy Valentine’s Day!

We have a few seats left for Valentine’s Day 2018! We’ll be serving our regular tapas menu along with a few specials from our incredible chef team. Reservations available via our Website or OpenTable. 

Valentine’s Day Specials

Chicken Heart Pintxo: local chicken hearts marinated in yogurt, grilled on open flame, seasoned with cumin + pimenton, served with chimichurri

Lamb Chops: Anderson Valley Farms Lamb lolly-pop, sous-vide and grilled to medium rare, served with root vegetable puree

Canelones del Mar: Handmade pasta stuffed with seafood, topped with a manchego cream sauce, baked in the oven

Chef Emelio’s Beet Salad: Braised golden and red beets + chioggia beet chips on a bed of house-made labneh, served with fried mint.


We are offering petite bouquets of flowers for your table for $15. Each petite bouquet will be artistically designed and for you to take home at the end of your experience. Please note “petite bouquet” in your reservation to have a bouquet on your table when you arrive on Valentine’s Day. A $15 charge will be added to you check during your visit. All orders will be confirmed over the phone 3 days prior.



Photo of our Iberico braised octopus by: Stephanie Forrer

Maker’s Mark + Pintxo, 4 Course Dinner and Bourbon Education


When: Tuesday January 23rd

Where: Pintxo’s private dining room

Cost: $80, includes gratuity

21+ only

Tickets via Eventbrite 

We are thrilled to partner with our friends at Maker’s Mark for an unbelievable evening of bourbon + food + education!

Join us as we welcome Whiskey Maturation Specialist, Jane Bowie, from Maker’s Mark Distillery. Jane will be leading us through a Maker’s Mark whiskey tasting and cocktail pairing with a four-course dinner in collaboration with Pintxo Seattle and our incredible chef team.

We’ll have the exclusive opportunity to taste Private Select Maker’s Mark Single Barrel made especially for Washington.


First Course: a series of small bites – Foie Gras PBJ + buttermilk brined and fried sweetbreads + seared pork belly with polenta + succotash tartlet

Pairing: Maker’s Mark served neat

Second Course: Blackeyed pea fritters with Maker’s Mark gastrique

Pairing: Maker’s Mark Cask Strength served neat + craft cocktail pairing

Third Course: Sous vide duck confit with parsnip-potato puree + fried kale

Pairing: Maker’s 46 served neat + craft cocktail pairing

Fourth Course: Chef Emelio’s German Chocolate Cake

Pairing: Private Select Maker’s Mark Single Barrel made especially for Washington served neat

Welcome, 2018!

Join us December 29th, December 30th and NYE for our Chef tasting menu. We’ll be serving this beautiful menu along with our regular dinner menu all weekend long. Reservations for December 31st still available: Make your reservation via our WEBSITE or OpenTable

Chefs Tasting Menu, $60 per person

First Course (to share)

Pintxo Platter:

Pork Terrine Montadito: Carlton Farms pork shoulder terrine on toast

Smoked Salmon Montadito: Local smoked salmon mousse on toast

Gilda Pintxo: Vinegar cured anchovy + spicy manzanilla olive + gundia pepper

Pulpo Pintxo: Oli cured octopus + spicy manzanilla olive + piquillo pepper

Mushroom Pintxo: Confit button and king oyster mushroom with maple gastrique

Winter Citrus Salad: Carra carra oranges, blood oranges, frisée, cana de oveja crumbles, nora pepper vinaigrette

Second Course (choose one)

Lamb Neck: Sherry braised lamb neck, grilled and served with ragout of eggplant & fennel

Basque Seafood Stew: Local black cod, shrimp, ling cod, clams & potato in a butter, white wine and sofrito base

Third Course  (choose one)

Dark Chocolate torte: Spanish dark chocolate with macrona almond crust

Bread Pudding: Bread Pudding with house made dulce de leche

Olive oil cake: Blood orange + rosemary olive oil cake with candied blood orange and Rinomato whipped cream


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We have some exciting things happening in the months of November and December:

October 27th – November 2nd: Celebrating Spain’s love of the  apple with our friends at Collins family orchard.

November 25th: Small Business Saturday Market with wine tasting and retail purchase; Fermin ham product tasting and purchase; live paella cooking and tasting + house-made products from our talented chef team.

January and February 2018:  Paella cooking classes


Sign up for our newsletter HERE to be the first to hear about food events + new menu items + wine and cocktail events.


Pintxo + Abadia Retuerta wines by the glass + Chefs tasting menu

This Friday, Oct 6th we are offering a rare opportunity to taste the beautiful wines of Abadia Retuerta by the glass. Our incredible chef team will be pairing a beautiful tasting menu, all items are also available a la carte.

This event is open to anyone dining with us on Friday, Oct 6th.

Reservations available via our website or OpenTable 


Pablo Paredes from Abadia Retuerta, Lucia Ramos from Europvin and Chris Austin from American Northwest Importers will be in attendance to chat wine, food and winemaking!

Abadia Retuerta line-up & food pairings (all food items are available a la carte)

Chefs tasting menu, $44/person  (a la carte prices listed below)

3 Oz wine paring, $44/person


Wine: Abadia Retuerta LeDomaine 2016, Sauvignon Blanc, Verdejo and Godello

$13 (3 oz pour)

Food Pairing: Brandada De Bacalao, $13


Wine: Abadia Retuerta Selección Especial 2013, Blend.

$10 (3oz pour)

Food Pairing: Roasted game hen with savory Spanish chocolate, $15


Wine: PAGO NEGRALADA 2014, Tempranillo

$21 (3oz pour)

Food Pairing: Montmell cheese, grilled stone fruits, $16

Wines will be available for retail purchase on Friday Oct 6th, with pick up at Pintxo after Nov 5th (when they arrive stateside).


Pintxo + Lustau + 5 course Sherry Dinner


We are excited to announce our first Sherry Dinner of 2017. Please join the Pintxo Chef team, Lucas Paya and Lucia Ramos in a night of Sherry, food and education.

Tickets Available via Eventbrite

What: Lustau Sherry Wine dinner with special guests: Lucas Paya Lustau US brand Educator and Lucia Ramos of EuropeVin Regional Manager

Location: Pintxo Restaurant. 2219 4th Ave., Seattle WA 98121

Time: 7 PM-10PM

Limited seats: Private room of 28 people

$110.00/person includes gratuity

5 course chefs tasting menu with Lustau Sherry pairings

Sherry: Lustau Jose Luis Gonzalez Oregon, Fino Del Puerto

Food Pairing: Local Heirloom vegeable salad + Padron Peppers

Sherry: Lustau Amontillado Los Arcos

Food Pairing: Chef Choice Montadito

Sherry: Lustau Palo Cortado Vides

Food pairing: TBD

Sherry: Lustau rare Oloroso Emperatriz Eugenia:

Food Pairing: Valencia Paella, live cooking with Chef Emeli

Sherry: Lustau PX San Emilio

Food Pairing: Dark Chocokate torte (v, g/f)

Pintxo + La Rioja Alta Tapas & Paella Event

We are  excited to announce our partnership wth our friends from Unique Wines and Award Winning La Rioja Alta to bring you a festive and interactive Tapas, Paella and Wine experience.

Please join us on Thursday June 8th from 7pm-9pm for the last wine event in our original location on 2207 2nd Ave. before we move to our new location on 4th Ave. in Mid-June

We will taste through 4 wines with La Rioja Alta’s Maria Saenz and Scott Aldridge of Unique Wines.

In case you haven’t heard: Wine Enthusiast selected La Rioja Alta Gran Reserva 904 as Best Wine of the Year in 2016!

Tapas menu sneak peek:

Cured copper river salmon with pimenton and cured egg yolk

Grilled sheeps cheese with candied kumquats

Salt roasted white fish  ‘

Iberico ribs in burnt ornage glaze

Tasting Schedule

7:00pm-7:30pm: Lagar de Cervera Albarino tasting and tapa/pintxo pairing

7:30pm-8:00pm: Aster Crianza tasting and tapa/pintxo pairing

8:00pm-8:30pm: La Rioja Alta Vina Alberdi Reserva tasting and tapa/pintxo pairing

8:30pm-9:00pm: La Rioja Alta Vina Ardanza Reserva tasting and Paella Valenciana (live cooking with Chef Emelio)

More information on the beautiful history of La Rioja Alta: http://www.riojalta.com/history

Wine purchases will be available through the Paris Madrid Grocery: http://parismadridgrocery.com

*ticket price includes taxes and gratuity for our hard-wokring staff.