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Basque Tapas

Txikito

Chelsea, New York, NY 📍 Maps

Txikito, meaning "little one" in Basque, was a pioneer in bringing authentic Basque cuisine to New York when it first opened in 2008, a time when Spanish food in the city was largely defined by more generic tapas. It's the culinary "lab" for chefs Alex Raij and Eder Montero, where they experiment and dream up dishes that often find their way to their other acclaimed restaurants. Regulars know to embrace the convivial atmosphere, often starting with drinks and pintxos at the bar before moving to a table for a more extensive meal.

★ The Legend
Pulpo Carpaccio
This dish features thinly sliced octopus, often accented with citrus and piment d'Espelette, a Basque chili pepper. It's been a signature on the menu since 2008, praised for its silky smooth, buttery perfection.
◆ Fan Favorite
Arroz Meloso
This bomba rice dish with tomato, uni, wild shrimp, and enoki mushroom is repeatedly called out as a standout and a 'best thing we ate' by Reddit users and Infatuation critics. It's an umami bomb that reminds diners there's more to Spanish rice than paella.
● Chef's Pick
Pulpo (Octopus Carpaccio)
Chef Alex Raij and Eder Montero's octopus carpaccio, arranged as petals with piment d'Espelette, is a long-standing favorite and a dish that has been on the menu since Txikito's opening in 2008.
◇ Hidden Gem
Gildas
Most first-timers might overlook these small, skewered bites, but regulars know the Gilda is a classic Basque pintxo, typically featuring olives, anchovies, and guindilla peppers. It's a perfect piquant and bright appetite stimulant that sets the tone for the meal.
Insider Tip

Don't just stick to the main dining room; the bar at Txikito is a destination in itself. Grab a seat there, order a few pintxos and a glass of Basque cider or Txakoli, and soak in the lively, social atmosphere. It's a fantastic way to experience the true spirit of Basque dining, often with easier access than a full table reservation.

Every restaurant has its legendary dishes.

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