{"id":17235,"date":"2019-02-15T10:47:16","date_gmt":"2019-02-15T09:47:16","guid":{"rendered":"https:\/\/golfcircus.com\/?p=17235"},"modified":"2019-05-04T11:10:19","modified_gmt":"2019-05-04T10:10:19","slug":"la-taberna-del-pintxo-no-knife-no-fork-no-tablecloth-needed","status":"publish","type":"post","link":"https:\/\/golfcircus.com\/en\/la-taberna-del-pintxo-no-knife-no-fork-no-tablecloth-needed\/","title":{"rendered":"La Taberna del Pintxo: no knife, no fork, no tablecloth needed"},"content":{"rendered":"\n

Undoubtedly, tapasand pinchosare some of our gastronomic icons worldwide. These are small food portions made to be eaten in one bite, real gastronomic treasures that come in different styles that vary from having a difficult preparation to a simpler one that can be just a piece of ham on some bread.<\/p>\n\n\n\n

Our regular readers know that Golf Circus Magazine includes a section on food.  In our issues, this is no.30 already, we have visited Michelin-star restaurants<\/a> and we have interviewed very famous chefs.  In this issue we wanted to call for the recognition not only of tapas and pinchos but also of the role they play in Spanish cuisine. They embody our basic eating principle perfectly: simplicity and company.<\/p>\n\n\n\n

Tapas and pinchos are not only a type of food but a way of eating, a way of understanding life and sharing it. This bar culture around small dishes that can be shared in company are an excellent option to finish a golf round. On this occasion, we have gone out for pinchos to one of the most popular places \u201cLa Taberna de Pintxo<\/a>\u201d that has bars in Marbella and Malaga.<\/p>\n\n\n\n

La Taberna del Pintxo was established in 2002. It combines the cuisine from the north of Spain based in its renowned \u201cpintxos\u201d with typical tapas from Andaluc\u00eda. Pintxos can have a wide variety of excellent combinations based on small hot or cold bite-size dishes.<\/p>\n\n\n\n

\"Tapas
Tapas de La Taberna del Pintxo Marbella<\/figcaption><\/figure><\/div>\n\n\n\n

La Taberna del Pintxo has been open for over 15 years. Both bars are located in strategic places in Marbella and in M\u00e1laga and they have been offering small works of culinary art. This miniature haute-cuisine is made daily with market products: fresh meat, fish and vegetables in season. The standard format of these pinchos is made with a slice of bread. The rest of the pinchos are made with bread on different shape dishes that is freshly baked every day in the restaurant and thus, bread is fresh and crusty, the most important ingredient of a good pincho.<\/p>\n\n\n\n

However, coming into La Taberna del Pintxo is taking part in a ritual of bars and restaurants that serve this kind of dish. First, you sit at the bar counter and you start deciding which pincho you are going to eat because they all make your mouth water. There are delicious cold pinchos on display on the counter and customers can get a plate and help themselves. Meanwhile, tasty hot pinchos come straight out from the kitchen and they are presented by staff and recommended to customers according to their tastes and preferences.<\/p>\n\n\n\n

\"Detalle
La taberna del Pintxo Marbella<\/figcaption><\/figure>\n\n\n\n

After eating all kinds of delicacies with good wine, you must finish your meal in style with a delicious dessert and these at La Taberna del Pintxo are just as appetizing. There is a long dessert list and they are presented in miniature size so that you have the possibility of eating more than one if you still have room. Rice pudding, the white chocolate and cranberry mousse or the oven chocolate are some of the desserts that you will want to take home. <\/p>\n","protected":false},"excerpt":{"rendered":"

Undoubtedly, tapasand pinchosare some of our gastronomic icons worldwide. These are small food portions made to be eaten in one bite, real gastronomic treasures that come in different styles that vary from having a difficult preparation to a simpler one that can be just a piece of ham on some bread. Our regular readers know […]<\/p>\n","protected":false},"author":10,"featured_media":17152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[50],"tags":[864,2173],"class_list":{"0":"post-17235","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-reports","8":"tag-marbella","9":"tag-restaurants"},"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/golfcircus.com\/en\/wp-json\/wp\/v2\/posts\/17235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/golfcircus.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/golfcircus.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/golfcircus.com\/en\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/golfcircus.com\/en\/wp-json\/wp\/v2\/comments?post=17235"}],"version-history":[{"count":1,"href":"https:\/\/golfcircus.com\/en\/wp-json\/wp\/v2\/posts\/17235\/revisions"}],"predecessor-version":[{"id":17237,"href":"https:\/\/golfcircus.com\/en\/wp-json\/wp\/v2\/posts\/17235\/revisions\/17237"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/golfcircus.com\/en\/wp-json\/wp\/v2\/media\/17152"}],"wp:attachment":[{"href":"https:\/\/golfcircus.com\/en\/wp-json\/wp\/v2\/media?parent=17235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/golfcircus.com\/en\/wp-json\/wp\/v2\/categories?post=17235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/golfcircus.com\/en\/wp-json\/wp\/v2\/tags?post=17235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}