CHELSEA, MANHATTAN
Txikito
Chelsea's Basque bar — pintxos, croquetas, suckling pig and txakoli poured from a height.
Spain is many kitchens, and Txikito cooks one of its best: the Basque Country, where bars line their counters with pintxos and the grill is treated with reverence. Chefs Alex Raij and Eder Montero opened it on Ninth Avenue in 2008, and it remains the city's most faithful Basque table.
Graze before committing: gildas (olive, anchovy and pepper on a stick), croquetas, thin-sliced squid in onion sauce, a bowl of Basque peppers. Then the cochinillo, roast suckling pig with crackling skin, if it's offered. Drink txakoli, the spritzy Basque white poured from a height. The room is narrow and wood-lined, a good place for a long, unhurried dinner.
Editor’s tip
Order a round of gildas and croquetas with txakoli, then decide on the cochinillo.
Make an evening of it — beautiful stops nearby
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Editorial draft — core details last reviewed October 13, 2026. Confirm practical details with the official site before you go.