Ajo arriero from Europe
Abacus (Juan de Labrit, 19 tel. 948 85 58 25) €€€
what was the legendary hartza has become one of the trendy restaurants in Pamplona .
Despite its gloomy interior design and the fact that many details and easy-to-fix bugs still need to be polished (so much truffled on the menu, for example), Ábaco has entered the team of l he new favorite restaurants in town.
Jesus Inigo is the young chef who has risked changing that historic establishment of the Hartza sisters with a modern kitchen, in which it is necessary to verify the intelligent approach to the beginning of the tasting menu , with several notable pintxos served at the table.
You may be lucky enough to be offered some tribute dish to Hartza. Seize it!
Abaco masala lamb waffle
Alhambra (Francisco Bergamín, 7 tel. 948 24 50 07) €€€€
Ignacio Idoate has brought this updated classic of traditional cuisine to the level of the family businesses.
With elegant facilities, with that look that lifelong Pamplona people like so much, the Alhambra has paid homage to the luxury product for decades, be modest vegetables or imperial crustaceans.
For this reason, people come here to enjoy themselves with some academic dishes for which time does not pass, such as the roasted lobster in its shell n, the pasta with black truffle and mushrooms, the incomparable Piquillo de Perón peppers roasted and accompanied by pork belly, or the puff pastry apple pie with vanilla cream and shortbread ice cream.
Excellent cheese board with fixed representation of Roncal, Idiazabal, Brie and Gorgonzola.
Alhambra ajoarriero cod
Enekorri _(Tudela, 14, under tel. 948 23 07 98) _ €€€€
Another of the classics of the Navarran capital, with that style of large revised traditional kitchen.
It has quickly positioned itself as one of the inexcusable for those who want to feast on products made with classicism and an interesting point of sophistication, always respectful of the most deeply rooted regional flavors.
It is another of those posh establishments with a successful and relaxing interior design.
Ideal to take a pigeon of Aráiz , a candied pig or one of the best collections of vegetable dishes that can be found, for variety and a different touch, in backgrounds and ingredient combinations yes
Technically more daring dishes are the “aerial” French toast without bread, its star dessert.
Hake with green asparagus tips, its creamy sauce and Enekorri truffle oil
Europe (Espoz y Mina, 11 tel. 948 22 18 00) €€€€
in Pamplona Pilar Idoate is synonymous with success and great cuisine , with Europe at the head of the emporium.
Next to the Castle plaza , on the first floor of the small hotel of the same name, is the gastronomic territory of Idoate, one of the cooks who have shaped the great cuisine of Navarra and who has managed to give her establishment that touch of distinction that makes it unique.
What differentiates Europa from the other family businesses (Alhambra, El Mercao...) is the position of the chef, with her studied and rational creations ; although the offer that the loyal clientele likes the most continues to be based on traditional Basque-Navarrese dishes.
With your eyes closed and to know where you are, nothing like trying the mythical ajo arriero of the house.
Table in Europa restaurant room
Alex Mugica's kitchen (Estafeta, 24 tel. 948 51 01 25) €€€
The most interesting gastrobar in Pamplona is complemented by the restaurant of the Grand Hotel La Perla.
Alex Mugica He is a national reference in miniature cuisine and one of the chefs with the most sense and sensitivity.
He began his adventure in the mythical La Perla hotel with the emblem of another myth, The Pocholas, but he opted for his first and last name to show that he is a phenomenon doing what the majority likes: great tapas, informal portions and irreproachable dishes in aesthetics and taste.
We recommend their small can of anchovies with spider crab or the "markalao", winner of the Euskal Herria Pintxos Championship..
It is accessed by Calle de la Estafeta or by the Hotel La Perla.
Casserole of lamb meatballs from Álex Múgica's kitchen
rodero Emilio Arrieta, 3 Tel. 948 22 80 35) €€€€
The most outstanding restaurant in Pamplona and the cook who has best known how to interpret modernity.
The importance of this place can be seen in every detail, from the admirable repertoire of masterpieces that has legacy Koldo Rodero to the elegance of the room service, in charge of its sisters Veronica and Goreti , continuing the exemplary work of her mother, summary.
You have to try some of the house classics such as the unforgettable crown of artichokes and Norway lobsters, with the most avant-garde proposals that this magician of the kitchen pulls out of his hat.
The writer Dolores Redondo, a friend of the family, has a little corner in the dining room.
Pochas del Rodero
€ Less than €10
€€ Up to €20
€€€ Up to €50
€€€€ More than 50 €
_*You can find the 2018 Gastronomic and Wine Guide in a digital version for your devices, at Manzana , Zinium Y google play _