Navarran Cuisine

Home of the Pamplona bull run, Navarre is on the border between France and Spain, and for a small landlocked region is highly thought of by gourmets. The borders end just before the coastline, at the corner of two countries, close to the Bay of Biscay. While it’s most famous for it’s capital’s bull run, the area is ideally situated to support a highly thought of culinary situation.


Obviously there is beef on the menu here (braised steer is a local delicacy), but other there’s also lamb, duck and other birds available. Duck is much more common here than in the rest of Spain, and is often served with peaches. This is all of high quality, as the soil here produces excellent vegetables. All the local produce is of a very high standard, with the asparagus grown in Navarre being sought after throughout the country. The peppers and artichokes are also highly acclaimed. There’s a chain resulting from the crops being so good, with animals thriving and producing meat and milk. Roncal cheese is a famous product of the region, with lamb milk also producing hand made cheese throughout the year.


Despite being only proximate to the sea, the region excels with trout fishing inland,the fish being found in the icy mountain streams heading down from the Pyrenees. Accompanied with meat and vegetables it’s considered one of the main dishes of the region. Clams and artichokes is also a popular (and simple) dish in the region. Lying between the Rioja region and the French border, Navarra is able to mix these influences into something unique.


Overall, Navarra is one of the less well known areas of the country, but for foodies it’s full of delights, and should be sought out.



 Juan Piedra

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