Navarre Gastronomy
The cuisine of this multifaceted area takes on many different forms, from succulent vegetable stews to those of lamb and beef.
The rich and varied gastronomy of Navarre
is based on an ancient culinary tradition that has succeeded in
adapting itself to modern times with art and imagination in the
grouping of its ingredients. Famous among its cold meats are chistorras
and chorizo de Pamplona (spicy sausages), and relleno de morcilla
(black pudding). Famous from the Navarre vegetable gardens are
verduras en menestra (mixed vegetables), espárragos (white
asparagus), alcachofas (artichoke hearts), borraja (borage), and
pimientos (tiny green peppers), all essential dishes in the country's
cuisine. As for meats, the traditional dishes par excellence are
the calderete (potatoes, vegetables, and lamb or rabbit), costillicas
de cordero (baby lamb chops), codorniz con pochas (quail with
beans), patorrillo (baby duck), fricagea (lamb offal), and carne
de toro de lidia (bull's meat), a typical dish at the San Fermin
fiestas. To accompany each menu there is an ample wine list, among
which are noteworthy rosés, reds, and the famous pacharan
liquor.
Navarre guide