Kingdom of Navarre. Land of diversity

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Each season brings with it new flavours, which are prepared with loving care in the kitchens of the restaurants of Navarre. Although the choice is varied and you can find everything from home-made dishes, served directly from the cooking pot, to ambitious and innovative menus, today it's all about a traditional menu.

As an appetiser, try red piquillo peppers roasted over an open wood fire, asparagus in vinaigrette, perretxikos (mushrooms) with foie gras or cogollos (baby lettuce) from Tudela with anchovies. There are various choices for the first course: the delicious vegetable stew called menestra, cardo (Swiss chard) with clams or artichoke hearts with ham. The choice for the second course is just as difficult: a large barbecued T-bone steak, venison with blueberry sauce, roast lamb or fresh salmon from the Bidasoa River.

As a perfect complement, there is nothing more appropriate than to wash down these dishes with any of the D.O. wines from Navarre. Lastly, as a finishing touch, D.O. Roncal or Idiazábal cheese awaits us, with quince and nuts, canutillos wafers with cream or the delicious junket, which all precede the star of the after-dinner show, patxarán, a traditional liqueur made of anisette and sloe berries.