Navarra welcomes visitors keen to sample its produce-driven food scene, where fertile fields and varied landscapes supply ingredients for straightforward yet flavourful dishes. Travellers frequently begin in Pamplona, moving from one bar to another along streets lined with counters displaying pintxos. These small bites rest on bread slices, topped with items such as piquillo peppers stuffed with cod, chistorra sausage, or anchovies with olives. Guides lead groups through the old quarter, explaining pairings with local rosé wines or txakoli, while participants enjoy the casual atmosphere of standing at counters or perched on stools.
The region’s vegetable bounty stands out in many outings. In the Ribera area around Tudela, fields yield white asparagus and artichokes harvested at peak freshness. Tours take groups to farms where they learn about cultivation before tasting grilled asparagus drizzled with olive oil or artichokes prepared simply. Lodosa’s piquillo peppers receive particular attention, with facilities demonstrating roasting over open flames and peeling by hand. Visitors sample the sweet, smoky peppers in salads or as appetisers, often alongside conserves produced on site.
Wine production adds another dimension across Navarra. Wineries in zones like Baja Montaña and Tierra Estella open doors for walks through vineyards, followed by tastings of garnacha reds, chardonnay whites, and rosés. Some cellars pair samples with local cheeses such as Roncal, a firm sheep’s milk variety with nutty notes, or Idiazabal. In Olite, historic settings combine with modern tastings, where groups explore barrel rooms and enjoy glasses overlooking the vines. Further south along the Ebro, bodegas focus on robust reds that match hearty plates of cordero al chilindrón, lamb stewed with peppers and tomatoes.
Cheese makers in the Roncal Valley invite visitors to observe traditional pressing and ageing processes. Tastings include comparisons of young and matured wheels, paired with walnuts or quince paste from nearby orchards. Pamplona’s markets offer stalls piled with these cheeses, cured meats, and seasonal produce, allowing shoppers to assemble picnic supplies or join guided sessions to select items for cooking demonstrations.
Meat dishes feature prominently in rural areas. Navarrese lamb appears grilled or in stews, drawing on pasture-raised animals for tender results. Restaurants serve ajoarriero, a cod and pepper hash, or trucha a la navarra, trout stuffed with ham and sautéed. Cooking classes in Pamplona teach preparation of these classics, using ingredients bought from local suppliers that morning.
The central zone around Olite and Tafalla supports tours combining palace visits with winery stops, where meals incorporate regional wines and vegetables. In the north, closer to the Pyrenees, mushroom forays occur in season, with foraged boletus added to scrambled eggs or risottos. Facilities throughout Navarra range from family-run wineries to urban pintxo bars and farm shops, supporting activities suited to different interests. Road routes connect these spots, passing through landscapes that supply the kitchens directly.
Accommodations often include dining options featuring house specialities, while specialist operators arrange tailored experiences such as multi-day food trails or private tastings. Navarra’s approach keeps the focus on quality ingredients from its terrain, making each visit a practical way to connect with local methods and flavours. With options spread from city bars to countryside cellars, the region offers steady appeal for those interested in exploring food through direct encounters
With such a spread of choices, exploring Catalonia’s food landscape becomes a rewarding pursuit for those keen on culinary discovery.
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