Alhambra
A touchstone of contemporary Navarrese cuisine, Alhambra has been one of Pamplona’s top restaurants since it opened in 1985. Chef Javier Diaz Zalduendo knows all the classic dishes, but he is no slave to tradition. Try his boneless trotters with boletus (mushroom) sauce, given a squeak of zest with slices of Granny Smith apples, or savor roasted and lacquered Iberian ham hock. Local Araiz pigeon is always on the menu, sometimes stewed with tomatoes, at other times boned and served with a roasted mushroom risotto. The menu changes infrequently, but when it is refreshed, innovation is front, left and center.
A touchstone of contemporary Navarrese cuisine, Alhambra has been one of Pamplona’s top restaurants since it opened in 1985. Chef Javier Diaz Zalduendo knows all the classic dishes, but he is no slave to tradition. Try his boneless trotters with boletus (mushroom) sauce, given a squeak of zest with slices of Granny Smith apples, or savor roasted and lacquered Iberian ham hock. Local Araiz pigeon is always on the menu, sometimes stewed with tomatoes, at other times boned and served with a roasted mushroom risotto. The menu changes infrequently, but when it is refreshed, innovation is front, left and center.
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