In the traditional pintxo category, the first prize was awarded to the establishment Izarra Berria for its Itsasbeltz creation by Ainara Arce. This pintxo features a base of squid ink bread, octopus, and caramelized onion, a dish that impressed the professional jury after being one of the public's favorites among participating venues.

Meanwhile, the creative pintxo competition saw Globo crowned champion with its ‘Bombón de Vaca Madurada’. This creation, by chefs Cristina Yanza and Manuel Gómez, consists of a cheese bread filled with aged beef, accompanied by Idiazabal cheese and anchovy caviar. In addition to the trophy and diploma, this victory earns them the right to represent Bizkaia at the National Tapas and Pinchos Championship, organized by Hostelería de España as part of Madrid Fusión 2027.

The second place in the creative category went to Batzoki Miribilla for their ‘Pollo de Cervecera’ proposal. The third prize was awarded to Boroa, from Amorebieta, for Txouchinillo, created by chef Andoni Pérez.

The finals were held as a show cooking event before a jury composed of chefs and journalists from Bizkaia at the Escuela Superior de Hostelería Bilbao. For the traditional contest, experts selected the winner from the four pintxos previously most voted by the public.

Organized by the Bizkaia Hospitality Association with the support of the Provincial Council of Bizkaia, the Bizkaiko Pintxo Txapelketa aims to highlight the pintxo as a key symbol of the region's gastronomy and recognize the role of pintxo bars as spaces for socialization, identity, and tourist attraction.