Our food

A visit to Pinchos should always be a treat for your senses. When you and your friends and family visit one of our restaurants, it should be easy to find your favourites on the menu, but above all, each bite and experience should top your expectations. We want our food to spike your curiosity, make your tastebuds burst out in dance and spark your love for food. That’s why we talk about Flavours of fun!

When we opened our first restaurant in spring 2012, the majority of our menu consisted of traditional Spanish tapas. In the years since our curiosity has taken us to many new places and today our menus are chock full of small dishes inspired by food from all over the world.

A good example is our shrimp tostada, a delicious treat from the kitchens of Mexico: Crispy deep-fried tortilla, delivered directly from a local producer in Northwest Mexico. Topped off with hand-peeled shrimp, coriander, sriracha mayo, and pico de gallo with just the right amount of sting – a fresh mouthful of perfectly balanced yumminess! Or perhaps you’d prefer a classic fish n’ chips - our MSC-certified cod is breaded, deep fried, and powdered with a bit of vinegar to get that oh-so-recognisable taste of English street food. Served with crispy chips and tartar sauce.

A Hungarian classic, our Pinchos planksteak has gathered a loyal following. Beef tenderloin grilled to sheer perfection (we usually go for medium, but if you’d prefer otherwise just say the word) and served with duchess potatoes, chili bearnaise sauce, and hot grilled tomato sauce.

You might want to chase the heavy hitters down with something lighter, in which case our salmon tartar is highly recommended. MSC-labelled, high-quality Norwegian salmon with a creamy miso mayo, fresh coriander and spring onion, all topped off with deep-fried rice noodles for some crisp.

What we really love about small dishes are all the combinations. Mix and match to your own liking; pick and choose to find your favourites among delicious small plates or sides such as creamy Italian burrata, dirty fries with cheddar and red onion, or Sicilian olives. Our menu changes regularly, and the selection can look different depending on which location you go to. The chef at your nearest restaurant might have picked out some personal favourites or brought in seasonal ingredients.

When creating new dishes, we are always looking for that sweet spot in taste, perfectly crispy and creamy, savoury and sweet, balanced acidity or spicy heat, not to forget a well-balanced menu. Our great sources of inspiration often being current trends, flagship dishes from various culinary cultures, and of course our guests’ requests.

The process of creating dishes that taste good, look great, and fit in our sustainability framework is hard work. We seek out high-quality ingredients, cook test batches, compare, taste, and adjust – until we find the perfect one. It is an incredibly exciting process that also requires a lot from the employees in our kitchens.

These past few years, we have been able to add on more and more well thought out, innovative, and high-quality dishes. A big part of what we offer is made from scratch by our chefs, giving them a golden opportunity to practise their craft and dish out the magic that will make you and your inner foodie smile. Like the perfect doneness of beef tenderloin, just the right crisp in a fish taco, or the wonderful creaminess of a pasta.

One of our most beloved dishes, and one that people always ask questions about, is our risotto. The secret for the perfect risotto is practice, time, and love. But on the purely practical side, there are a few things that really make or break the end result. The kind of rice you use means a lot; we use avorio rice, but other short-grain types of rice will work as well. Let the rice simmer in a flavour-packed broth at low heat over a long time, stirring and adding a good white wine along the way. When the texture is decadently creamy, add a dash of cream and a bunch of the best ingredients of the season. Mushrooms fried in garlic, asparagus, or shellfish for example. Let your imagination guide you, but don’t forget the finishing touch of parmesan cheese, preferably matured over at least 24 months, and fresh parsley.

All the work we put in to develop our menu, refine, and improve is of course first and foremost so that you as our guest can have a wonderful experience at Pinchos. But we also want our employees to feel a sense of pride when interacting with you, which is why we offer an abundance of creative opportunities within our organisation, both for long-term careers and day-to-day work, through training and personal development. Now doesn’t that make your visit that much tastier?