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
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.
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.
