Foie a la plancha at El Globo, Bilbao

Wonderfully seared fresh foie gras on a slice of baguette at Bar EL Globo in Bilbao – probably the best version of Pintxo de foie a la plancha we had so far.

Quick facts about Pintxo de foie a la plancha

Also known as: Seared fresh foie gras
Definition: Foie a la plancha is a Spanish Pintxo made with fresh foie gras, usually seared, served hot, and known for its rich flavor.
Where we ate it: Bar El Globo, Bilbao
Context: It’s thought that foie gras appeared on the menus of restaurants in the Basque Country after people kept going to the Southwest of France to eat it. Now it’s considered one of the four aces of the Spanish gastronomic deck and very popular in Navarra and the Basque Country.
Served: hot
Texture: nice crust on the exterior, juicy and creamy on the inside
Flavour: rich
Pronunciation: peen-cho deh fwah ah lah plahn-chah
One-line verdict: Pintxo de foie a la plancha is for the ones who love rich flavours, seared meat and small bites.

Why it’s worth ordering

The Pintxo de foie a la plancha from Bar El Globo in Bilbao is a must-try for people who want to experience an established top ingredient in the Basque Country, that is very well prepared.

Taste and texture

The first thing you notice at the foie a la plancha is the searing: that nice change in color the fresh foie gras got from contact with the high temperature of the griddle. At El Globo, the searing is very well executed and makes the foie gras look especially appetizing.

As you bite into it, you can taste the richness of a well-picked quality product and how well it was seasoned. The texture is delicate, and as it mixes with the fluffy bread, you can feel the juices flowing. A detail some bars miss about the Pintxo de foie a la plancha is seasoning: they put too little to no salt on the foie gras – perhaps in their desire to showcase the natural flavor of the ingredient. But at El Globo, they added just enough salt to season the foie without overdoing it.

How to order it

You won’t see the Pintxo de foie a la plancha on display at the bar. You’ll need to order it freshly made while checking if the kitchen is open, so you’d say: “¿Tenéis pintxo de foie a la plancha?”.

Watch it

Quick decision guide

You’ll like it if: you like savoury rich flavours.

Frequently asked questions

What’s the difference between fresh foie gras and foie micuit?

Fresh foie gras is the raw liver of a duck or goose, seared directly on a griddle and served hot. Foie micuit is half-cooked duck or goose liver, served cold.

Is foie gras ethical?

This is a complex subject and, in the end, a personal decision. Foie gras production is legal and is deeply embedded in the gastronomic culture of the Basque Country and Southwest France. We present it as a food experience without advocating for or against the production method.

If you are planning a visit to Bilbao, our Bilbao city guide covers where to eat, what to see, and the best tapas bars in the city.

Bilbao – City Guide

Where to eat, get a coffee and what to visit in Bilbao – chosen by the National Geographic readers as the Best Gastronomic Destination in Spain for 2026.