What to eat in Navarre in summer

In Navarre, summer begins before it starts to get hot. It gets under way in the vegetable gardens, when the tomato plants are laden with fruit, the beans reach their peak ripeness, and the peppers patiently await the fire. The summer months here are defined by vibrant colours, intense aromas and authentic flavours rooted in the power of the land.

Because Navarre is all about vegetable gardens, gardens of unparalleled quality, both a tradition and a way of life. And few products evoke summer like seasonal vegetables, the stars of local markets, festivals and Navarrese homes. Perhaps that’s why those who experience a Navarrese summer take away not only memories but also flavours that last a lifetime. 

Pochas beans: summer served with a spoon

Tender, smooth, almost buttery, Pochas beans from Sangüesa return every summer to remind us that simplicity is one of the greatest virtues of Navarrese cuisine. The stew made with this variety of white bean is probably one of the most representative dishes of Navarrese gastronomy. It is a humble recipe, simmered slowly with just fresh Pochas beans, onion, green pepper, garlic and local olive oil, letting the beans themselves thicken the mix and take centre stage in the dish.

At the end of September, Sangüesa hosts its Days in Praise of Pochas Beans, the perfect chance to explore this exceptional product. Traditional collective bean shelling, a recipe competition between local restaurants and a public tasting, all in the incomparable setting of this historic town on the French Way of St James from Somport, make for an unforgettable experience.

Tomatoes ‘like they used to be’, with identity and character

A Navarrese tomato salad is one of summer’s greatest luxuries. Freshly picked tomatoes, good olive oil and salt are all you need to understand that a truly great tomato makes all the difference. If you add chopped garlic or sweet spring onion, the pleasure is multiplied. 

You’ll discover an honest flavour, with a perfect balance of sweet and sharp. The tomatoes here are heirloom varieties, with the same flavour, colour and properties as those of yesteryear, and their unique characteristics set them apart. The result is flavourful, meaty tomatoes, bursting with nuances.

We can begin with the Tomate feo de Tudela (Ugly tomato from Tudela), known for its irregular shape and intense flavour. Its name is a declaration of principles: here, taste reigns supreme, not looks. You can experience this for yourself at the Tomate Feo de Tudela Fair, which is held over the last few days of August. The Tomate rosa de Cortés (Pink tomato from Cortes), delicate, aromatic and with a uniquely meaty texture, is another jewel of the vegetable garden. The Corazón morado de Fitero (Purple heart from Fitero) adds depth and personality, while the tomatoes from Mendigorría, Cadreita and Baztan complete a map brimming with distinctive character. In Cadreita, Tomato Day features contests, live music and tastings to pay tribute to this delicacy in its prime.

Navarre’s peppers: low heat and patience

Few things evoke as much nostalgia as the smell of roasted peppers. In Navarre, this vegetable is much more than a side dish: it’s a star ingredient, an icon of local festivals and a source of local pride. 

Roasted and peeled by hand, freshly picked from the garden, fried green peppers, stuffed with meat or fish, peppers are just so versatile. They can be the absolute star of the dish or a wonderful accompaniment to a good Euskal Txerri (also known as Pío Negro) pork jowl, creating that perfect balance between sweetness, juice and heat.

The most famous pepper from Navarre is the Piquillo pepper from Lodosa, with its own Designation of Origin and an emblematic festival in its honour, the Lodosa Piquillo Pepper Appreciation Days. But the Piquillo is not alone. We also have delicate Crystal peppers, Cucón peppers from Peralta,  which are celebrated at their best on Cucón Pepper Day, and Calpisa peppers from Puente la Reina, all of which stand out for their uniqueness and strong connection to the local land.

Potatoes: from mountain fields to the pot

Another cornerstone of Navarrese cuisine is the potato, especially the Pyrenean variety, distinguished by its intense flavour and firm texture, a result of altitude, cold temperatures and patient farming practices.

The potato is one of those typical summer dishes in Navarre inseparable from the warmth of friends, local festivals and meals al fresco.

If you prefer classic dishes, don’t miss the chance to try patatas a la importancia, in which the potatoes are slow-cooked and hand-crushed with olive oil, onion, garlic and, often, Choricero peppers or Txistorra sausage. And then there are calderetes, popular potato stews with rabbit, pork or lamb, often enjoyed during local pilgrimages and celebrations, where humble, shared meals become true feasts.

Other vegetables under the sun

Alongside the great seasonal icons of summer, other vegetables are also at their peak in summer: the intense and aromatic red garlic from Falces; sweet onions, ideal for salads and tepid dishes; our versatile and satisfying courgettes and aubergines; and fresh cucumber, so essential when the heat is on. Unpretentious delicacies that respect the true essence of the product to bring out its absolute best.

Cherries, peaches… that sweet finishing touch

The vegetable garden gives way to the fruit orchard, bringing a sweet note to these months. Cherries from Etxauri and especially Milagro—the town with the highest cherry production in Navarre at almost 400,000 kilos a year—mark the beginning of summer with Cherry Days in June. Dessert competitions, a craft fair and a generous public tasting make these days a celebration of the fruit in its purest form, all with the Pinta variety reigning supreme for its quality, sweetness, firmness and intense colour.

Peaches from Sartaguda arrive shortly afterwards, full of sun and aroma, with a very special day: the Peach Fair, which will allow you to take home this delicious fruit and enjoy activities such as a tourist train through the irrigation fields and the well known ‘Peach Race’. 

So now you have the perfect gourmet dessert: fresh, local, seasonal fruit to enjoy on its own or, if you have the chance, with a good D.O. Navarra wine and local cheese. A guaranteed success!

Rice in the Ribera region: the surprise of summer

Few people know it, but rice is grown in Navarre’s Ribera region in areas like Arguedas, where Rice Day gives you the chance to discover a hidden gem closely linked to its surroundings: a firm, flavourful grain that absorbs broth without losing its texture and is present in both traditional recipes and contemporary reinterpretations.

Relive summer from a jar

Jarring is the best way to unite Navarre, its fertile land and summer. Roasting peppers or frying tomatoes at their peak, storing them in jars and preserving them year-round is a tradition passed down from generation to generation, with one mission: to bring back the magic of summer by just opening a lid.