potted
** THE MANDARRA OF THE BRANCHES, PAMPLONA **
walking through the San Nicolas street it is difficult to decide on one of the many pintxos places, although The Mandarra of the Ramos has made a name among locals and visitors for the close treatment of its staff and for its spectacular bar literally covered in tempting proposals among which stand out his fried peppers or their tostadicas Pairing: ventresca, anchovy and pepper; grilled vegetables with cheese; anchovies and gorgonzola...
**BLACK AND WHITE BAR, LOGROÑO**
To speak of **pinchos in Logroño** is to speak of the Laurel street and its surroundings . Here the offer is so wide and so varied that it would be unfair for us to stay with just one place and, honestly, it would be a difficult decision.
If we decide on classic-cut skewers, there are many to choose from: the spicy skewer served on a bun at Tío Agus , the famous Tahitian omelette or the sandwich of ham and melted tetilla cheese from Jamonero Pata Negra.
But if I only have time for one, I can't miss the Black and White Bar Marriage, a sandwich of anchovy, boquerón and fried green pepper which is really addictive.
** PASSION FOR YOU, LOGROÑO **
If you prefer the most up-to-date version of the Laurel skewers, you won't be short of options either: Juan y Pínchame's shrimp and pineapple skewer , the Ferrero Rocher blood sausage and fried cheese from El Muro...
A place that always surprises with its most creative creations is passion for you , where you can start with the low-temperature egg with a slice of pancetta and crystal pepper to continue with its famous Trufoie (potato, egg, truffle) or, one of my favourites, artichokes with crispy ham and meat sauce.
** LOS CABALLEROS GASTROMESÓN, SANTO DOMINGO DE LA CALZADA**
Despite its small size, Santo Domingo de la Calzada has an interesting gastronomic offer that is concentrated above all around the Paseo del Espolón and Calle Mayor.
Precisely at the start of this, behind the cathedral, is the Knights Restaurant , one of the local references in up-to-date Riojan cuisine, which has had a space for some time -the Gastromesón- in which to try lighter proposals such as the octopus carpaccio with aioli and pistachios or the salad of white beans and pickled partridge.
THE JAMADA, BURGOS
The restaurant of the mediatic Antonio Arrabal It is not a tapas bar in the strict sense, although it does have a small bar where you can enjoy proposals that are constantly changing, such as the beef airbag with kimchi and spring onion or brioche with truffled steak tartare.
Sirloin from La Jamada, in Burgos
THE RINCONADA, LEON
One of those bars that are usually found around the markets and that often hide authentic temples of the most traditional cuisine. Here he has specialized in offal stews : some calluses of those that make your lips stick , the liver, some wonderful gizzards or the blood with onions are more than enough reasons to return, but the croquettes, the tortilla or the picadillo are also good options for those less daring in terms of shellfish.
Tripe from La Rinconada, in León
** THE FIVE VIGAS, LUGO **
If this is the first time that you are going out for tapas in Lugo, we recommend that you let yourself be tempted by the taverns on Rúa Nova, Rúa da Cruz or Rúa Bispo Basulto.
And in them do not miss the opportunity to explore the courtesy skewers, such as those of lacón, meatballs or empanada that they offer in Las Cinco Vigas . Then you can continue with a portion of octopus, meat ao caldeiro or zorza or simply continue the pinchos route through the Tavern Daniel, A Tasca, A Adega, Ave Cesar, A Rúa...
** POTTED, SANTIAGO DE COMPOSTELA**
You will not have to deviate even one meter from the path of the Camino, at its entrance in the historic part of the city, to enjoy the one that was the winner of the local tapas contest in 2017.
If time permits, get strong at one of the highly valued tables in its back garden and let Jorge Gago, the cook, offer you tapas and portions to share like his cannelloni Celtic Galo with mole or list (a fish from the bonito family) with horseradish.
Sea bass with aguachile from A Maceta, in Compostela
NAGUAR, OVIEDO
If you have decided to do the primitive path You will also find great tapas options. One of them is the Naguar bar, a stone's throw from Campo de San Francisco , where you can start by trying their famous sweetbreads, some wonderful croquettes or the award-winning coulant de cocido.
If they convince you -and, believe me, they will- go ahead and go to the dining room and put yourself in the hands of Peter Martin , a cook like the top of a pine tree, who will make you discover another way of seeing Asturian cuisine.
** ETEL & PAN, FINISTERRE **
For many, the road is not enough and they decide to continue their route to Finisterre . In this final stretch of the route you will discover a Coastal Galicia with infinite beaches and in which large hotels or tourist crowds do not exist.
If when you arrive you want to snack on something informal to celebrate the end of the road Ethel & Pan is your place, one of those places with soul that will hook you for its charm and for its proposal of sandwiches, perfect for sharing, prepared with artisan bread from one of the village ovens, local vegetables and selected Galician preserves.
Cheer up with their Prestige, the sandwich they prepare with squid in their ink at the centenary Lestón restaurant, or with one of their hamburgers like the Monte Pindo, ask for a potato and maybe a craft elderberry beer. And enjoy the end of the world.