PAMPLONA
Bar Cafet.
Amabella
Sancho El
Fuerte, esquina con Esquíroz
1.- Oven baked tomatoes stuffed with spinach, asparagus,
Iberian mountain ham and cheese.
2.- Cococha
(fish cheek) with King prawn and roe in
parsley sauce.
|
PAMPLONA
Bar Olary
Plaza Félix
Huarte 7
1.- Arco
iris marino: King
prawn tail, crab meat, crab stick and beetroot,
gem lettuce from Tudela on seed bread, with
shellfish and cranberry mayonnaise.
2.- Gozua
de gazpaccio: Slivers of ox and premium
Iberian mountain ham, selection of mushrooms
on a fruit and cider sauce.
|
PAMPLONA
Bar
Moby Dick
Iturrama 20
1.- Pimiento
Moby Dick: Sweet
red pepper from Lodosa stuffed with cream of
fish cheeks in parsley sauce.
2.- Courgette
stuffed with sirloin of veal from Navarre in
port sauce.
|
PAMPLONA
Bar Chelsy
Iturrama 20
1.- Crispy artichokes from Tudela with mushrooms and
Iberian ham.
2.- Flakes of salt
cod cooked on a low heat with caramelised
vegetables and cream of Lodosa peppers. |
PAMPLONA
Caft. Hotel
Tryp Sancho Ramírez
Sancho Ramírez
11
1.-Cream
of haricot beans, Navarre lamb sweetbreads and
chips of artichokes from Tudela.
2.- Navarre-raised veal
cheeks and Idiazabal cheese sauce.
|
PAMPLONA
Caf. Rest. Obas
Irunlarrea 6
1.-Ravioli stuffed with Chakta king crab with
white grape foam.
2.-Artichoke stuffed with suckling lamb with its
consommé. |
PAMPLONA
Cafet. Hotel Albret
Ermitagaña 3
1.-Bardenas: Crispy Navarre-raised
lamb with couscous, in truffle & fine herb
oil.
2.-Terranova:
Confit of cod over a green apple reduction
sauce, dusted with orange and North sea seaweed. |
PAMPLONA
Cafetería Doña
Blanca
(Hotel Blanca de Navarra)
Pío XII, 43
1.-Foie-gras roll with apple jelly texture and ewe’s
milk caprice with tempura fried fetuccine
noodles.
2.-Oxtail and
courgette timbale in an aromatic wine, crisp
potato biscuit and butter foam. |
PAMPLONA
Bar Cervecería Long
Island
García de Nájera
11 (Trasera Pza Yamaguchi)
1.-Txistolari
2.-Secreto - succulent
pork in flaky pastry with mint. |
PAMPLONA
Bar Román
Plaza Yamaguchi
8
1.-Capricho Román
2.-Endive
delight |
PAMPLONA
Bar La Picachilla
Plaza Yamaguchi
8
1.-Baby
squid and mushroom tower in a fried garlic
sauce, with Calasparra rice in black ink.
2.-Toast of cod fried in essence of pepper and
crispy Serrano ham, topped with an Idiazabal
cheese crispy biscuit, quince jelly and walnuts. |
PAMPLONA
Bar Júcar
Plaza Yamaguchi
11
1.-Pear stuffed with veal from Navarre with caramelised
chamomile flavoured vinegar.
2.-Square of fresh
pasta with spinach and baby squid with vegetable
confit and salmon shavings with its sauce.
|
PAMPLONA
Bar The Gallipot
Ronda Ermitagaña
s/n.
1.-Lasagne of snails with duck mousseline.
2.-Our style tuna
tartar.
|
PAMPLONA
Bar El Búcaro
Avda. Sancho el
Fuerte 77
1.-Fresh
haricot bean mousse with crispy Serrano ham and
vegetables.
2.-Sirloin flaky pastry with emulsion of orange. |
PAMPLONA
Bar Charlot
Avda. Sancho el
Fuerte 77
1.-Egg yolk
stuffed with duck sirloin and citrus fruits.
2.-Comresquis of pickled partridge and chestnut
soup. |
PAMPLONA
Bar Rest. Dodoclub
San Roque 17
1.-Roast partridge on concentrated sauce.
2.-
Sensation of confit
of salt cod.
|
PAMPLONA
Cafet. José Luis
Avda. Bayona 45
1.-Anchovies
stuffed with red peppers from Lodosa and
Idiazabal cheese on sour-grape juice seasoned
salad.
2.-Guinea hen crown with mushrooms on a bed of
potatoes and tart apples. |
PAMPLONA
Cafet. Rest.
Belastegui
Obispo Irurita,
s/n
1.-Green pepper stuffed with baby squid and covered
with American sauce
2.-Small tart
filled with Navarre-raised veal and aubergine in
cava sauce. |
PAMPLONA
Bar Letyana
Travesía
Bayona 2.
1.-Bouquet of small vegetables with smoked salmon,
walnuts and avocado with a spider crab and cava
vinaigrette
2.-Harmonious
texture of pigs trotters stuffed with truffles
and mi-cuit with foie-gras, maraschino flavoured
figs, mushroom sauce and crispy onion. |
PAMPLONA
Bar Lemans
Monasterio de
Urdax, s/n.
1.- Veal, cheese, dried fruit Lasagne with sauce and
Navarre-grown vegetables.
2.-Aubergine
slivers stuffed with mushroom and prawn
scrambled egg with its cream. |
PAMPLONA
Bar La Fonda
Avda. Bayona,
3.
1.-Brocheta
isleña:
Magret of braised duck, Iberian bacon and Canary
island banana tips with foie-gras sauce,
garnished with potato and leek flaky pastry with
Jabugo ham crispy biscuits.
2.-Croquette of
Jabugo Iberian ham macerated in olive oil,
bronzy boletus mushroom and Andalusian almond
coating. |
PAMPLONA
Bar Rest. Iruñaberri
Avda. Pio XII,
7
1.-Timbale of foie-gras and apple with caramelised
pineapple in grape sauce.
2.-Regalo
del mar – a gift from the sea - with baby
squid and prawns flavoured with Ricard,
accompanied by Lodosa-grown fried sweet red
peppers. |
PAMPLONA
Bar Rest. Don Pablo
Navas de Tolosa,
19
1.-Hot and cold Navarre-style trout in brioche and a
transparent crepe.
2.-Confit of
suckling lamb and mint-flavoured rice in a
crispy spiral. |
PAMPLONA
Bar Club Deportivo
Navarra
Jarauta, 78.
1.-Garlic salt cod flaky pastry stuffed with
escalivade of vegetables and cod, with Lodosa-grown
red pepper and peach foam.
2.-Aubergine and lamb sweetbread kebab with
Modena and mandarin sweet and sour sauce. |
PAMPLONA
Bar Rest. Redín
Mercado 5 (detrás
del Ayuntamiento).
1.-Tudela-grown artichokes stuffed with spider crab
with veal lip confit vinaigrette and Modena
balsamic vinegar.
2.-Toast of sea
bass with aubergine and Lodosa-grown Piquillo
pepper escalivade with crispy leeks. |
PAMPLONA
Bar Rest. Iruñazarra
Mercaderes 15
1.-Fried crayfish with saffron butter, mixed vegetables
and coconut spaghetti.
2.-Navarre-raised
veal flaky pastry with mango gelatine, local-grown
baby beans and cream of truffle-flavoured potato. |
PAMPLONA
Mesón de la
Nabarrería
Navarrería 15.
1.-Small Idiazabal cheese and walnut croquettes with
lamb’s lettuce and mandarin.
2.- Navarre-raised
lamb roasted in its juice with caramelised onion
and cream of lettuce. |
PAMPLONA
Los Burgos de Iruña
Taberna
Navarrería 14
1.-Salad with rosette of smoked Nordic cod and
marinated chub mackerel, drizzled with tomato
concassée sauce and green-flavoured cream of
courgette.
2.-Tudela-grown artichokes stuffed with
foie-gras, an Iberian bacon wrap on a Roncal
cheese flaky-pastry base. |
PAMPLONA
Mesón el Caballo
Blanco
Redín s/n
1.-Sea
urchin salad with saffron sauce and wild rice.
2.-Salt marinated salmon with small pickled
vegetables. |
PAMPLONA
Mesón El Pirineo
Estafeta 41.
1.-Mixed
vegetable lasagne with crispy Idiazabal cheese
and Jabugo ham biscuit.
2.-Crisp pastry stuffed with Lodosa-grown
Piquillo peppers and black pudding on a potato
cradle. |
PAMPLONA
Cervecería La
Estafeta
Estafeta 54.
1.-Crisp ham and cheese flaky pastry with cream of
mushrooms.
2.-Estafeta-style
light puffed fritters filled with Lodosa-grown
Piquillo peppers. |
PAMPLONA
Chez Evaristo
Estafeta 69.
1.-Navarre-grown vegetable escalivade mousse with
Llançà anchovy sauce
2.-Our red shield
of scorpion fish with pink mayonnaise sauce. |
PAMPLONA
Bar Fitero
Estafeta, 58.
1.-Crispy
boat of fish morsels with shrimp and crab sauce.
2.-Walnut sponge cake with cheese surprise and
quince emulsion. |
PAMPLONA
Bar Guría
Trav. Espoz y Mina s/n. Pamplona
1.-Cauliflower sorbet with shellfish and crispy
vegetables.
2.-Profiterole
stuffed with sweetbreads with tempura fried
onions. |
PAMPLONA
Bar Gaucho
Trav. Espoz y
Mina 7.
1.-Xavier
2006: Deconstrucción,
a new-style recipe which separates the
ingredients to offer a new presentation.
2.-Textures of the
sea with an infusion of its juices. |
PAMPLONA
Bar Monasterio
Espoz y Mina,
11
1.-Ravioli
in its ink.
2.-Aubergine flaky pastry with Navarre-raised
veal, gratinated with cheese. |
PAMPLONA
Casino Eslava/Don
Hilarión
Plaza del
Castillo 16/Estafeta 56
1.-Crispy
chicken and Irati cheese roll
2.-Lodosa-grown Piquillo peppers stuffed with
salmon and served with shellfish sauce. |
PAMPLONA
Bar Baviera
Plaza del
Castillo, 10
1.-Venison stew with potato purée with white
truffle oil and roasted sweet potatoes.
2.-Navarre-raised suckling lamb wrapped in
Kataifi with almonds and Piquillo pepper sauce
and truffle oil. |
PAMPLONA
Bar Gure Etxea
Plaza del
Castillo 8 y 9.
1.-Confit
of Navarre-raised lamb in curry with sweet
peppers.
2.-Toast with banana and chicken and Roncal
cheese. |
PAMPLONA
Café Iruña
Plaza del
Castillo 44.
1.-Navarre-raised
veal delight with caramelised onions bathed in
Navarre wine.
2.-Vol-au-vent stuffed with Navarre-grown
vegetables with confit of duck and port sauce. |
PAMPLONA
Bar Rest. Nuevo
Casino Principal
Plaza del
Castillo 44, 1º (sobre el Café Iruña).
1.-Cup of quail’s egg, with Navarre-grown asparagus foam, trout roe and ham salt.
2.-Confit of
suckling pig with sweet and sour sauce, rocket
salad and strips of dried apricots. |
PAMPLONA
Dolce Vita
Plaza del
Castillo, 40, junto al Pasadizo de la Jacoba
1.-Slivers of bronzy bolete mushrooms dusted with Idiázabal
cheese.
2.-Deconstructed
cod bubble and syringe of textures. |
PAMPLONA
Bearin Plaza
Plaza Castillo
32.
1.-Gratinated
salt cod lasagne with garlic flavoured
mayonnaise.
2.-Iberian pork sirloin with potato mousse and
crispy chorizo sausage. |
PAMPLONA
Bar Dom Lluís
San Nicolás 1.
1.-Guernica pepper cypresses stuffed with
mushrooms and a red fruit emulsion.
2.-Navarre-grown vegetable lollypop bathed in
Idiazábal cheese fondue. |
PAMPLONA
Bar Noé
Comedias 5.
1.-Milhojas de talo
y productos de la tierra
2.-Brocheta de
rodaballo en costra de sésamo y
cordón de Roncal |
PAMPLONA
Bar Burgalés
Comedias 5.
1.-Croquettes
of Tudela-grown artichokes with duck ham.
2.-Octupus kebab with Lodosa-grown pepper
vinaigrette. |
PAMPLONA
Bar Casa Otano
San Nicolás 5.
1.-Salt cod sachet with Romesku sauce
2.-Succulent cube
of Iberian pork with chutney sauce. |
PAMPLONA
Bar Ulzama
San Nicolás,
12
1.-Flaky
pastry with Navarre-raised veal and Idiazabal
cheese.
2.- Bay of Biscay Vol-au-vent. |
PAMPLONA
Bar Río
San Nicolás
13.
1.-Three-colour
sea spider cup with cheese sticks.
2.-Confit of salt cod, baby squid and peas in
sizzling oil |
PAMPLONA
Bar Rest. San Nicolás.
La Cocina Vasca
San Nicolás 13
1.-Fried
eggs with mushrooms.
2.-Pork sirloin delight with two sauces. |
PAMPLONA
Bar El Marrano
San Nicolás
16.
1.-Morsels of monkfish with almonds in cider sauce.
2.-Pyramid of green
spaghetti with Jabugo ham and micuit foie-gras. |
PAMPLONA
Bar Rest. Baserri
San Nicolás
32.
1.-Roe deer sweet on pink pomegranate juice.
2.-Cut of Iberian
pork cheeks and coconut condensate. |
PAMPLONA
Bar Iru
San Nicolás 25
1.-Poultry accompanied by home-made tomato jam.
2.-Whim of the
house. |
PAMPLONA
Bar Rest. La
Chistera
San Nicolás
40.
1.-Goat’s cheese delight with Raf tomato jam
and Santoña anchovy.
2.-Aubergine cannelloni with tuna and shavings
of foie-gras. |
PAMPLONA
The Harp, Irish
House
San Gregorio 12
1.-Mini beef Wellington
2.-Morsel of quail |
PAMPLONA
Bar Ona
San Gregorio
22.
1.-Peppered caramel dungeon with fruit confit of duck
prisoner in a black trumpets of death sauce.
2.-Combination of
beansprouts and small prawns with a black sesame
sweater, drizzled with iced garlic snow. |
PAMPLONA
Bar Arizona
San Gregorio 23
1.-Cereal bread with Sitake mushrooms, lamb’s
lettuces and stringy Roncal cheese.
2.-Flaky pastry
stuffed with sirloin with mushroom crêpes and
prune sauce. |
PAMPLONA
Bar Museo
San Gregorio
48.
1.-Special
horn warmed with old-style mustard emulsion.
2.-Sirloin and duck foie-gras block with cream
of mandarin favoured with herbs. |
PAMPLONA
Bar Anaitasuna
San Gregorio
58.
1.-Rose petals with foie-gras and apple sauce with
Pedro Ximénez reduction sauce
2.-Dehydrated
Lodosa-grown Piquillo pepper with ratatouille
and salt cod. |
PAMPLONA
Bar El Espejo
Ciudadela, 9 -
11
1.-Tempura fried fresh goose with melon crushed ice.
2.-Fine-herb Tortilla
toast with green asparagus. |
PAMPLONA
Entre Tapas y Vinos
Marqués de
Rozalejo 4.
1.-Block of
salt-cod on a base of toast and spring onions,
with a pepper cell.
2.-Tudela-grown artichokes stuffed with Iberian
sirloin on a bronzy bolete mushroom sauce. |
PAMPLONA
Cafetería Rest.
Koppo
Plaza del Vínculo
5.
1.-Shellfish boat in seaweed gelatine, with a
small beansprout salad and Arbequina olive oil.
2.-Iberian delicatessen with Idiazábal cheese
sorbet. |
PAMPLONA
Cafetería El
Corteinglés
Estella 9
1.-El sueño
navarro
2.-Capricho de la
tierra |
PAMPLONA
Café Bar La Antigua
Farmacia
García Castañón
2
1.-Potato
textures with goat’s cheese
2.-Baguette sandwich of Pamplonica chorizo
sausage. |
PAMPLONA
Cafetería Hotel
Avenida
Avda. Zaragoza.
1.-Salt cod
in garlic & tomato sauce sachet with egg and
fine Cristal pepper sauce.
2.-Flaky pastry of caramelised potato and goat’s
cheese roll. |
PAMPLONA
Bar Rest. Casa Luis
Padre
Calatayud, 11
1.-Orgy of
salmon with prawns on a sheet of Lodosa-grown
Piquillo peppers and passion-fruit caramel
2.-Crispy cheese cream on a bed of Roquefort
cheese. |
PAMPLONA
Bar Rest. El Embrujo
Padre Calatayud
16 y 18
1.-Rice in
sizzling oil with a salt cod crust.
2.-Horn with cheese, quince and walnuts, with a
small glass of muscatel sweet wine. |
PAMPLONA
Cafetería Florida
Avda. Carlos
II, nº 24
1.-Florida:
Baguette, Philadelphia cheese, green lettuce,
king prawn tails, cherry tomato, cucumbers and
hardboiled eggs.
2.-Coffee and Tea: Brioche bread, Philadelphia
cheese, tomato, hardboiled egg, Mozarella cheese,
green pepper and a small tapa on a stick. |
PAMPLONA
Bar Rest. Che
Olite 8
1.-Mah-che baby squid, stuffed with vegetables and
dried fruit on a butter, lemon and
dill sauce.
2.-Three croquettes,
three flavours. |
PAMPLONA
Bar Rest. Aralar
Castillo de
Maya 25.
1.-Seawater
2.-ADA |
PAMPLONA
Bar Rest. El Álamo
Olite 29.
1.-Navarre-raised veal star with sweet and sour
Kumkuat compote and spiced citrus sauce.
2.-Crispy shellfish. |
PAMPLONA
Bar Melbourne
Olite 36.
1.-Melbourne
2006: Variety of glazed cheeses and black beer.
2.-Calf kissing: veal lips with potato foam and
tomato. |
PAMPLONA
Cafet. Hotel
Pamplona Plaza
Marcelo
Celayeta 35.
1.-Vegetable pudding crêpe with Lodosa Piquillo
pepper sauce and onion delight.
2.-Mushroom and sweetbread flaky pastry with
Idiazábal cheese, accompanied by chestnut purée. |
PAMPLONA
Bar Casa Feliciano
Marcelo
Celayeta 28.
1.-Shrimp delight and cream of fish cheeks.
2.-Foie-gras with a thick concassée tomato
sauce. |
PAMPLONA
Bar Garoa
Uztarroz 33
1.-Piquillo peppers stuffed with Tudela-grown
artichokes with surimi elver, gratinated with
Parmesan cheese.
2.-Navarre-grown asparagus stuffed with premium
Serrano ham and cheese, in Piñotino sauce. |
PAMPLONA
Bar Binies
Virgen del Río
11.
1.-Binies-style
squid.
2.-Three-season meatballs. |
BARAÑAIN
Bar Caimito Plaza
Avda. Eulza 90,
trasera. Barañain
1.-Timbal of warm salt cod with dehydrated tomato,
spinach and salad onions.
2.-Gratinated
organic: Strip of smoked salmon on a bed of
artichokes and Lodosa-grown Piquillo peppers. |
BARAÑAIN
Bar los Porches
Lur Gorri 18.
Barañain
1.-Navarre-grown asparagus stuffed with shellfish,
Jabugo Serrano ham and gratinated sauce
2.-Chorizo
croquettes. |
CORDOVILLA
Fitnness Café
Parque Galaria
s/n (dentro de On Fitness Center). Trasera del
Centro Comercial La Morea. Cordovilla.
1.-Sensation of summer (sun and shade).
2.- Pilates
Pincho. |
VILLAVA
Cafetería Amatxi.
Hotel Villava
Ctra. Pamplona-Irun km 4. Villava
1.-Small
medley of vegetables with potatoes and salt cod.
2.-Slices of pork cooked in Rodero tomato. |
OLAVE
Bar Hot. Lorentxo
Ctra de Irún,
Km 11. Olave
1.-Selection of bivalves at two heights with cream of
chickpeas, velouté of artichokes and cucumber
nest.
2.-Almuercito
Navarro – Navarre-style snack. |
TAFALLA
Bar Nuevo Hostaf
Plaza de los
Fueros 1. Tafalla
1.-Sweet & sour pickled partridge garnished with
crispy onion and sautéed potatoes.
2.-Mushroom
cocktail on small rosemary-flavoured cakes,
seasoned with orange sauce and potato and
mushroom chips. |
TAFALLA
Bar Rafael
Severino Fernández
1. Tafalla
1.-Sweet
& sour prune, bacon and goat’s cheese
kebab
2.-Courgette cannelloni stuffed with black
pudding and fresh garlic sausage with cream of
fresh beans. |
ESTELLA
Café Bar Rest.
Astarriaga
Plaza de los
fueros 12. Estella
1.-King
prawn Carpaccio on cod cheeks cooked in a pepper,
garlic and tomato sauce.
2.-Lodosa-grown Piquillo peppers stuffed with
trotters and Serrano ham shavings, on chopped
peppers and caramelised onion. |
AYEGUI
Camping Iratxe –
Ciudad de Vacaciones
Crta.
Estella-Logroño - Ayegui
1.-Navarre-raised
veal delight with bronzy bolete mushrooms and
crispy corn on melon soup.
2.-Potatoes stuffed with exquisite products from
the land of Estella, on a crispy grating of
green asparagus with a spicy sauce. |
AYEGUI
Cafetería Hot.
Irache
Crta.
Estella-Logroño - Ayegui
1.-Barrel of veal cheeks, with Idiazábal cheese
cream and crispy artichoke flower on an organic
red wine reduction sauce.
2.-Sea spider soup with diced vegetables and
quail’s egg in a texture of fresh Navarre-grown
asparagus with Mendía virgin olive oil. |
MUNIAIN
DE LA SOLANA
Bar Rest. Solana
Ctra. Aberin 1.
Muniain de la Solana
1.-Courgette lasagne stuffed with ratatouille with
prawns and Navarre-grown asparagus.
2.-Potato surprise
stuffed with fried Navarre-grown asparagus and
octopus. |
CASTEJON
Cafetería Truk
Navas de Tolosa
10. Castejón
1.-Crocanti
of salt cod.
2.-Aromas of La Ribera (Ebro valley). |
TUDELA
Bar José Luis
Muro 23. Tudela
1.-Flaky pastry biscuit with cardoon, Iberian ham,
almonds and truffled cream of red cardoon.
2.-Tudela-grown
artichokes with pâté and cheese shavings. |
SOS
DEL REY CATÓLICO
Bar Rest. As Bruixas
Mayor 25,- Sos
del Rey Católico
1.-Suckling
pig terrine with chick peas and tomatoes
2.-Goat’s cheese ice-cream with strawberry
coulis. |
