Pintxos, or how to attain the
highest profitability by means
of the smallest cuisine
| Year established | 1988 |
| Nº of establishments | 175 |
| Countries | |
| Spain, Andorra, Portugal, France, EEUU | |
Lizarrán has managed to combine a traditional and a modern restaurant business in a profitable way. The secret is to rationalise, professionalise and simplify something that is as well-established as restaurants and going out for tapas.
1. Self-service
You choose which pinchos you want and you help yourself, thus increasing rotation and reducing staff numbers.
2. Save time and money spent on food
Customers can have a quick meal, or relax and enjoy food and friends’ company at leisure.
3. The enjoyable, social value of eating
You can try a multitude of flavours in just one meal, with over 300 different, original pinchos, in a relaxed atmosphere that is ideal for socialising and chatting with others.
4. Product quality
Our success is based on the principal foundation stone of our products, designed for our restaurants. Any project launched at Lizarran must conserve this characteristic.
Customers expect to find chorizo and cecina (cured meat) from Leon, chistorra (long sausage) and vegetables from Navarre, and traditional dishes such as Bacalao al Pil-Pil (Cod cooked with garlic and chillies) Txipirones en su tinta (Baby squid in ink) or our Txuletón (T-bone steak).
Our franchises:
