A new addition to the Vismarkt has now been opened for the past 3 months.  Seeing the building stages I often walked by and pondered what was being created within and when the big reveal was going to occur.    Lights, cooking, and action – Pinxtos opened in December 2016 and was set up by two brothers – Ken and Tom.

Pintxos showcases itself in a former cafe Mille, which was left empty for over a year.  The result of the work completed by the two brothers is mixed material, open spaces, plenty of light and dark walls with greenery. Whether it is table, bench, counter or relaxing space in the back of the restaurant seating is comfortable and chic.

I had the pleasure to meet with Ken on a slightly chilly Thursday afternoon. Yet once inside the atmosphere of Pinxtos soon had me traveling to distant places when I saw the array of food on display (more about this later).  Owning a restaurant or HORECA business in Belgium is hard work, yet the two brothers also took on the role of project managing the site building and overall co-ordination prior to opening.   Though I sensed that this has not deterred them and have plans for building upon their present creation.

Q:  Where did the name originate from?
A:  Pintxo is Basque for small little snacks, the Spanish call it Pinchos which is food on a stick.  So this is where the idea of the restaurant originated from.

Q: You mentioned that your Brother works here as the Head Chef, how did Pintxos come about?
A: I am an Entrepreneur, working as a Creative Designer, App Developer and Photographer and over the years I have had the opportunity to travel.  A few years ago I mentioned to my Brother, let’s start up a Restaurant/Cafe. At the time he said he was not ready. We wanted to do something together and the time was right. In January 2016 we began the process of creating our Restaurant. Tom is a French trained Chef and we wanted to incorporate the Pintxo style of small plates with an array of World Kitchen foods.  

Q. This leads me to the menu – it is quite diverse, so what inspires the menu?
A: We wanted to have an array of World Kitchen foods,  yet influences from the Basque region in Spain, Europe and Pan Asian from where we have travelled as well – a fusion of foods.  The idea is so people choose with their eyes instead of reading off a menu.  It will change seasonally, yet we will also have the firm favourites on the menu as well.  The Lunch menu will have some changes as well along with the Soups.  Not only our food, we pride ourselves in having good quality wines and spirits. We do not serve the traditional known Spirits that are reguarlarly available from the Supermarket. For example our Lemoncello is made locally and in small batches by a gentleman. It has the perfect balance of not being sweet like the regularly Lemoncello’s yet also has the true taste of the lemon flavour. (Happyaardvark edit: and it does taste good)

Q. When did you open? How have the past few months of trading been like?
A: We opened December 2016.  We begain in January 2016 setting up the financials and planning, then looking for location.  Renovation work began in October 2016 and we both project managed the building works.   The first few months have been very positive, our style is nonconventional and we aim to have food served within a 1/2hr waiting time.  We have tourists, locals and those travelling a little further from Antwerp and even Brussels.    The local Mechelaars like it as it is something different, unlike the traditional Tapas restaurants in Mechelen the Menus varies, yet most importantly you come to the counter to see and explore what is available to eat.  Friday and Saturday’s seem to be our busiest so get there early as it has been known for people to queue out the door (Happyaardvark edit: I am privy to that having walked past a few times and the queue is quite long)

Q. How many heads does the restaurant sit?
A: There are 78 heads in the restaurant.  Though this will expand when we have seating outside.  Mezzanine will also expand, though this will be later in the year and for private/group events. 

Q. Where do you source your ingredients?
A: We like to source locally at the same time collaborate with local suppliers as well.  We make all our own dipping sauces and marinades.  

Q. In 20 words what/how do you explain what Pintxos is?
A: It is like little great foods for young and old. You can make it cheap or expensive dinner!

For more Info:
Doors open on Thursday, Friday, Saturday and Sunday from 12 until 23hours.
Nauwstraat 10
2800 Mechelen
e: email@pintxos.bar
https://www.facebook.com/pintxosmechelen

photos are curtsey of Ken at Pintxos.