Triskel

There’s no better way to describe this restaurant than the chef’s assertion that “Rodero is a family and we try to make guests happy through our work, doing things well and with kindness”. Koldo Rodero was practically brought up in a kitchen and as a result recognised his vocation from an early age. His dream, to ensure that flavour is the core principle in his own cooking, is now a reality thanks to his vision of contemporary Navarran cuisine which is highly creative, intelligent and technical, and showcases his superb ability. Alongside his sisters, both of whom are in charge of the dining r

This pleasant, contemporary-style restaurant run by a couple takes its name from the Masai word for “butterfly” and sums up its working philosophy in a sentence visible above the bell in the kitchen: “Pursue a dream big enough never to lose sight of”. On its single, contemporary-inspired tasting menu, the focus is firmly anchored on the cuisine of the Navarra region that showcases seasonal ingredients, its unconditional love for its land, and the championing of small-scale local producers. Dishes worth exploring here include the dish featuring onions from La Mejana, with an accompanying broth,

It is well worth visiting this mountain village to eat at this restaurant occupying a typical “chesa”-style house with an impressive old vine adorning the façade. Enjoy a drink in the public bar before heading upstairs to the attractive rustic-contemporary dining room featuring bright dining spaces, a minimum of furniture and impressive lighting. Here, owner-chef Alfredo García, showcases a traditionally inspired menu brought impressively up to date that always tries to champion seasonal and locally sourced ingredients. Canteré’s food-themed events are also highly popular, one of which is devo

Another Idoate family venture that has added an exciting new twist to Pamplona’s restaurant scene with this fun new premises on the corner of a market in the centre of town. It features a cutting-edge design, its own independent entrance and two distinct spaces: a modern lounge-bar serving highly elaborate “pinchos” that seek to take Basque tradition to a new level; and a dining room with low tables (choose between the à la carte and a menu) where diners can enjoy traditional cuisine with an Asian touch (we liked the Merca'o-style Ajoarriero with its fried egg). The natural light flooding in f

Well - renowned, family - run establishment offering a delicatessen, elegant dining rooms in a classic style and a pretty patio. Menu of cuisine from Navarre and a full wine cellar.

While this restaurant may seem simple, behind the stove is David Fernández, a chef who, after working in large restaurants, decided to return to his origins to forge his own identity. The small à la carte, organised as if it were different routes through the Cinco Villas region or Aragon itself, is complemented by a good daily menu (some dishes have a supplement) and a tasting menu. You can find interesting signature courses, as the chef has won several tapas competitions and even participated in Madrid Fusion!

La Bankada is situated close to the market in the Ensanche district of the city, where it boasts a relaxed, easy-going ambience enhanced by its three outgoing owners. It is particularly popular with a local clientele attracted to dishes such as the Russian salad (ensaladilla), the ever-in-demand tacos, and the delicious potato omelette with free-range eggs. Unsurprising, La Bankada is always full.