This event marks the conclusion of the VI Cod Pintxo Route, which ran from April 7th to 19th. During this period, 47 establishments across Gipuzkoa participated, each serving a unique cod pintxo specially created for the route. Participation included 10 establishments from Donostia, 17 from Bidasoaldea, 8 from Oarsoaldea, 6 from Donostialdea, 2 from Urola Kosta, 2 from Tolosaldea, 1 from Goierri, and 1 from Urola Garaia.
In the final, 14 of these establishments will compete to be recognized for the best pintxos of the 2026 route. Participating bars include Okendo, Lobo, Ssua, and Haizea (Donostia); Ttapikua and Tatapas (Hondarribia); Bakar, A pedir de boca, Asador Iñaki, Maddie, and Píkaro (Irun); Bixigarri and La Bodeguita (Errenteria); and Herriko Etxea (Lasarte-Oria). Organizers have indicated that there might be some last-minute additions.
Chefs from these bars and restaurants will prepare their pintxos live before the audience and a specialized jury. The jury will comprise renowned chefs and industry experts, including chef Felix Manso, owner of Felix Manso Ibarla Restaurant in Irun; Rebeca Barainca, head chef at Aitenetxe Restaurant in Zarautz; Melanie Noton, commercial manager for the southern region of the Euskadi Guide; Iñaki Ibaibarriaga, content creator for the @gukgreen account; and Alberto Santiago, manager of the cod company Santymar. They will be responsible for selecting the top three cod pintxos of this edition and presenting other awards sponsored by various companies.
In the 2025 edition, Zirta Ostatua restaurant in Larraul was the winner with its pintxo Martizu gure zurrukutuna. The second prize went to Muxumartin restaurant in Donostia, and the third to Oquendo, also in Donostia. Other awards from that edition included best white wine pairing for Herriko Etxea in Lasarte, best red wine pairing for Bar Manolo in Irun, best cider pairing for Goiz Eguzki in Hernani, and the Mikel Corcuera Award for best traditional pintxo for Ziaboga in Pasaia.
The Gipuzkoa Cod Pintxo Championship, now in its 12th edition, has established itself as one of the most robust and prestigious competitions in the historical territory, achieving higher participation and regularity than any other miniature cuisine event at the provincial level. This competition is sponsored by the Pasaia City Council, the Gipuzkoa Provincial Council, the Department of Tourism, Trade and Consumer Affairs of the Basque Government, D.O. Rueda, Laurak Bat, Oarsoaldea, and Monjardín winery, with additional collaboration from cod companies Santymar, RJ, and La Barajilla, as well as Café Baque, Aurki, Bereziartua Ciders, Urzante Oil, Amaya Bakery, 18/70, Miniature, Insalus, and Cebanc.
