Pintxo – A small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country and Navarre.

Acclaimed chef Jahan Patterson-Were teams up this month with Schmørgåsbaag to present a weekend of exciting food and wine in an eclectic location.

After starting his culinary career in Tasmania and progressing to Chef de Partie at MoVida, Jahan traveled to Spain on scholarship where he worked at the 3 Michelin starred Arzak. Here he learned the beauty and originality of Basque cuisine which he brought back to Tasmania for a stint at Milton Vineyard on the East Coast over Summer. More recently he has appeared at the Dark Mofo Winter Feast exciting thousands of diners with his creativity.

Teaming up with Schmørgåsbaag the venue will be transformed into a “Basque Pintxo bar theme, typical of San Sebastián”. When asked what to expect on the menu they gave little away saying “The dishes will be vast in number & progress rapidly through a series of ‘Pintxos’ based on local & imported premium produce. You snooze, you lose.”

It of course wouldn’t be a pop up bar without some interesting drinks to match: “We are utilising theme-specific wines from Australian & overseas producers; Txakoli, Tempranillo, & Spanish blends. We are also pouring our favourite east coast brew Hazards Ale on tap plus some old favourites and Mulled Sangria!”

There is also live music planned for each session with the incredibly talented Nadira and Friends playing on the Sunday.

Schmørgåsbaag has many other events planned for the pop-up collaborative space, including a group art show in August and a record day in September. Expressions of interest for food and beverage pop-ups are welcome and you should contact them via their Facebook if interested.

Schmørgåsbaag is located at 130 Murray St Hobart opposite Urban Greek. The Pop Up Pintxo Bar runs Friday 8th July 5pm-late, Saturday 9th July 3pm-late and Sunday 10th July 11am-3pm.

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