Couple toasting at a meal on a restaurant terrace

Gastronomic tourism

A real treat for the palate and the perfect way to complement your trip to Navarre.

What's cooking in the different parts of Navarre?

Navarre is the Spanish region with the broadest range of climates and landscapes, and that brings us a wide variety of products made using the finest ingredients, some of which hold one of the no-fewer-than-15 different food quality certifications you can find here. Not a bad number, is it? 

If, on top of that, these ingredients are prepared with a cookbook full of nuances and influences from Basque, Riojan, Aragonese and French cuisine, all of which have gradually enriched the local repertoire over the centuries, then you are in a position to write one of the finest menus in the world. Shall we get our taste buds working?

  • In the mountains of the north, the Pyrenees

    The north is synonymous with mountains, rivers, forests and green valleys. The ideal place for the local breeds farmed to bring us delicious rib-eye steaks and lamb cutlets, for duck and game (try the pigeon, partridge or venison when they are in season), and for trout and river-caught salmon.

    From the forests, a great variety of wild mushrooms; and from the local vegetable gardens, those black beans that taste so good in winter. And let’s not forget the local dairy products: D.O. Roncal and Idiazabal cheese, junket and artisanal cakes and desserts. Are you going to leave without trying the pastry horns, the delicious goxua or the txantxigorri cakes?

  • Around Pamplona, the capital of Navarre

    You can find all the flavours of Navarre in Pamplona, from the vegetables grown on the banks of the Ebro to the stews from the mountains. And these in both their most traditional and their most innovative forms, because there are restaurants for all tastes and budgets.

    And that’s not to forget the products from the Pamplona Basin itself, like roast lamb, relleno (a sausage made with egg and rice) and txistorra sausage, a local fresh sausage you can try and buy in the local markets and gourmet shops.

    Well, now you know; whatever you do, don’t leave Pamplona without going out for pintxos.

  • The Central Zone, land of transition

    The Central Zone, garnished with gentle hills and fields of grain, smacks of the Mediterranean, of D.O. Navarra and Rioja wines, wheat flour bread and olive oil.

    But it is also the home of one of Navarre’s most prized, and hidden, treasures, the black truffle; and of irrigation farming, which turns out piquillo peppers, asparagus and Sangüesa’s delicious potxas beans; of shepherd’s cheese and of mouth-watering roast suckling pig.

    Everything is just begging you to seat yourself at a table.

  • In the Ribera, the lands of the south

    And finally, the Ribera, the banks of the River Ebro, that prodigious vegetable garden which holds so many treasures in store. Its produce is even praised by the world-famous chef Ferran Adrià.

    Its star products are asparagus, sweet red peppers and internationally renowned wines, artichokes, gem lettuces and olive oil. The best thing is that, thanks to the area’s booming food processing sector, all these products can be enjoyed at any time of year.

    And for perfect pairing, one of the local wines.

Gastronomic experiences

We invite you to take part in some of the fun, educational and even surprising food tourism experiences available, an assortment of which you can find here.

Friends toasting in front of a bar full of skewers

Wine tourism in Navarre

Let’s move swiftly on to wine. Because all you need to do is take a quick look at our Designations of Origin to understand that this is a land of wine. We have our own D.O. Navarra and share D.O. Rioja with Rioja and the Basque Country. Both designations are recognised all around the world for their outstanding quality.

Navarre’s vineyards turn out reds, rosés, whites and sweet wines. But make no mistake; Navarre isn’t behind the rest of the pack in the world of sparkling wines, either; the magnificent cavas made in Mendavia and Viana bear the D.O. Cava. 

And food tourism here has come up with experiences which go far beyond mere wine tasting. You can join in with the grape harvest and grape treading, ride through vineyards in a horse and cart, attend workshops to develop your more creative side, do yoga in vineyards or treat yourself to a vinotherapy session.

Not to mention taking a traditional tour of a winery, wine tasting included.

  • More information about the wine route - The route relies on the participation of carefully selected wineries, bars, restaurants, agroshops and accommodation, all making their unique contribution.
Discover all the wine experiences

The pintxos route in Pamplona

So, let’s get started! And we’re going to begin with one of the most deeply rooted traditions in the capital of the old Kingdom: going out for pintxos. You’ll soon discover that Pamplona emanates food culture everywhere you turn, and you can find a good example on the counters of its bars. And when is a good time? Well, here we go out for pintxos before lunch or in the early evening, before dinner.

Whether you go for the revered traditional pintxos of txistorra sausage and deep-fried prawn, pepper and egg or would prefer to try miniature haute cuisine with a creative touch, your mouth will start to water with just a glance at the array of food on offer.

You’ll always want to try more!

Let’s go out for pintxos!

And now it’s time to eat!

After hearing all this, aren’t you just dying to sit down and eat?

On the one hand, you have those traditional restaurants that appear in all the prestigious Spanish and international guides, including, of course, the odd Michelin-star eatery.

And then you have newer talent, gradually reaping well deserved success thanks to hours and hours of hard work and enthusiasm, all with a good dose of innovation; the traditional cider and grill houses that specialise in serving that irresistible meat and fish cooked till it is “just right”.

I want to eat out in Navarre
Chefs and sommeliers of the Zaldicook gastronomic movement
  • Restaurants with stars and suns

    If you've always dreamed of treating yourself to a meal at a restaurant with the odd Michelin star to its name, why not do it in Navarre? Enjoy the presentation, the quality of the ingredients, the flavours and the talent of the chefs at:

  • Restaurants for foodies

    Let’s start with the more established restaurants in the region. Their main objectives? Respect for Navarre’s gastronomic identity, innovation and only using the finest ingredients available. 

    Check out the Kingdom’s restaurants.

    And here’s another association whose members include not only renowned chefs and sommeliers but also younger talent that offers a large dose of creativity at very reasonable prices. Who could resist? 

    See the restaurants that belong to Zaldicook.

  • Cider houses

    At the cider houses, particularly from January to May, the menu on offer is very specific and there is one star dish: chorizo cooked in cider. But there are more things, too: cod omelette, cod loins with green peppers, the revered rib-eye steak and, for dessert, cheese with walnuts and quince jelly. Simply delicious! All washed down with the fresh cider of the season that you serve yourself straight from the barrels lining the dining room.

    Discover Navarre’s closed-cycle cider houses
  • Grill houses

    In the local asadores (grill houses), it goes without saying that you can enjoy grilled meat such as rib-eye steak, sirloin steak, lamb cutlets or suckling pig, all paired with a good D.O. Navarra wine, but you can normally find grilled wild-caught fish on the menu there too: tasty hake, monkfish, bream or turbot.       

Food, the soul of every celebration.

It doesn’t matter when you plan to come, because the hard thing is not to find some kind of food-based celebration somewhere in Navarre. Here are some of the most popular ones, but there are many more.

And on to another treat: Navarre’s vegetables

Part of the old Kingdom’s gastronomic heritage sprouts straight from its soils in the form of tasty and, in some cases, unique vegetables, which, of course, have shaped the local cuisine.

Artichokes, asparagus, borage, cardoon, lettuce hearts and piquillo peppers are often the stars of culinary events.

But they are not alone, because the Community boasts no fewer than 6 Designations of Origin, 6 Protected Geographical Indications and 4 quality certifications, all confirming the outstanding quality of our vegetables.

And with so many culinary distinctions, it’s little wonder that Navarre is home to the town with the greatest number of designations of origin in the whole country: Mendavia, with 11 certifications in just 78 square kilometres.

Discover all our Designations of Origin here

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Other ways to enjoy Navarre

And what better way to complete your food journey through Navarre than with some of these other ideas?

  • Door of the Judgment of the Cathedral of Tudela Culture and roots

    Culture and roots

    Travel to the heart of the old Kingdom, where Navarre’s truly splendid cultural heritage will quench your curiosity.

  • Couple looking out of hotel room window Wellness and wellbeing

    Wellness and wellbeing

    A walk, breathing in the fresh air, a spa session or a good massage are some of the best ways to recharge your batteries in Navarre.

  • Street atmosphere in the Plaza Consistorial City break

    City break

    A weekend goes a long way when you're in Navarre. Culture and pintxos join forces to bring you the best of urban leisure.