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Pintxo Restaurant Review: Pintxo would be at home on a side street in Barcelona’s historic old town. Its long bar, small tables, and enclosed brick patio are often filled with noisy diners. The best seats are at the counter in front of the open kitchen, where you can watch staff prepare the authentic tapas featuring locally sourced ingredients: sweet Medjool dates stuffed with goat cheese and wrapped in bacon; fried yucca, plantain, taro and sweet potato chips; and grilled asparagus. Toasts come topped with the likes of anchovies and salmon roe, or goat cheese, fresh thyme and wildflower honey. Prawns are sautéed in chili pepper and garlic; beef and pork meatballs are dressed in a tomato and piquillo pepper sauce; and the tortilla española is filled with onions and potatoes. Two people can easily make a satisfying meal ordering four or five dishes. Cocktails are well-crafted; we recommend the Flor de Pintxo with gin, elderflower, cucumber and lime, or a pitcher of sangría, which is bright and fruity but not too sweet.