GUIDE TO THE BARS PARTICIPATING AND THEIR PINCHOS (TAPAS)

P A M P L O N A

ALBRET, Hotel Coffe-Bar

Ermitagaña 3. Pinchos served from: 11 am to 3 pm and 6.30 pm to 10.30 pm.

• Flavour of firewood and apples
• Emulsion of confit of cod with scallop surprise

ANAITASUNA, Bar

San Gregorio 58. Pinchos served from: 11.30 am to 3.30 pm and 7 pm to 11.30 pm

• Tuna on rice toast with caramelised onion and tomato
• Eggs with fries and Chistorra (fresh garlic sausage)

ARALAR, Bar Restaurant

Castillo de Maya 25. Pinchos served from: Sunday to Thursday 1 pm to 3 pm and 8 pm to 11 pm; Friday and Saturday, 1 pm to 3 pm and 8 pm to 10 pm.

• San Gotardo (Saint Gothard)
• Meloso baztanés (Baztan valley style sweet)

BASERRI, Bar Restaurant

San Nicolás 32. Pinchos served from: 12 am to 4 pm and 7 pm to 11 pm (Fridays and Saturdays, until 10 pm)

• Animated artichokes of yesterday and today, presented in Abbae Queiles oil emulsion (Suitable for celiacs with prior notice)
• Casket of caramelised, mint-flavoured sturgeon (Suitable for celiacs)

BAVIERA, Bar

Plaza del Castillo, 10 Pinchos served from: 12.30 am to 3.30 pm and 7 pm to 11 pm.

• Cod in two sauces
• Sirloin lollipop

BELASTEGUI, Coffe-Bar Restaurant

Obispo Irurita, s/n. Pinchos served from: 11 am to 4 pm and 6.30 pm to 11 pm.

• Multicolour: Pork trotters, mushrooms, piquillo peppers and a mini omelette of shrimps, Iberian mountain ham and leeks.
• Jaula del mar: (sea cage). Octopus, prawns and pineapple on a bed of noodles fried with a smooth potato and sesame cream

BISTROT, Bar

Navarrería 20. Pinchos served from: 1 pm to 4 pm and 7.30  pm to 11 pm

• Bloody Mar (sea) French toast
• Made in Navarre

BURGALES, Bar

Comedias 5. Degustaciones: Degustaciones: entre semana 11 a 15h y de 19 a 23h, fin de semana de 12 a 15h y de 19 a 23h.

• False sandwich of paper thin slices of magret of duck covered with wild mushroom sauce and crispy potatoes and leeks
• Idiazabal cheese cream with king prawn lollipop

BRUSELAS-KAIROS, Coffe-Bar Restaurant

Yanguas y Miranda 17 Pinchos served from: 12 am to 2 pm and 7 pm to 9.30 pm

• Mixed Navarre-grown vegetables
• Kebab of salt cod in tomato and garlic sauce seasoned with powdered dry-cured ham
  

CAFE IRUÑA, Bar Restaurant

Plaza del Castillo 44. Pinchos served from: 11 am to 3 pm and 6.30 pm to 10.30 pm

• Salad of cod with Piquillo peppers, caramelised onion, apple vinegar jelly and La Maja oil from Navarre
• Supreme of Navarre-raised veal in its juice, on a wild mushroom mousse with sautéed thin sliced vegetables

CALIFORNIA, Bar

Amaya 18 Pinchos served from: Tuesday to Saturday 11.30 am to 3 pm and 7 pm to 10.30 pm. Sunday 11.30 am to 3 pm.

• Wasabi: Timbale of regional produce with shellfish on a bed of green Gazpacho (cold soup).
• Bocatti di Cardenali: Navarre-raised lamb sweetbreads, with ginger, apple and roast pine nuts.
  

CASA LUIS, Bar Restaurant

Padre Calatayud, 11 Pinchos served from:12 am to 4 pm and 6.30 pm to 11.30 pm. Monday closed.

• Creamy rice with spinach and crispy Iberian bacon
• Basque-style squid rings with foie-gras and dried fruit vinaigrette

CASINO ESLAVA, Bar

Plaza del Castillo, 16 Pinchos served from: 12 am to 4 pm and 8 pm to 11 pm

• Fábula ibérica (Iberian fable)
  
• Oveja que bala…(Bleating sheep)

CHE, Bar Restaurant

Olite 8 Pinchos served from: Monday to Saturday, 7 pm to 10 pm

• Secrets of the “Cosmo”
  
• AlcaCHEfa (ArtiCHEke (artichoke))

CHELSY, Bar

Iturrama 20 Pinchos served from: 12.30 am to 3 pm and 7 pm to 11 pm

• Tudela-grown artichoke with pulp and emulsion from the "La Maja" Arbequina olives, with almonds and seasoned with ground dry-cured ham
  
• Scallop and sea textures

CHEZ EVARISTO, Bar

Estafeta 69 Pinchos served from: 12 am to 4 pm, from Monday to Thursday 7 pm to 11 pm; Friday & Saturday, 7 pm to 12 pm; and Sunday 7 pm to 11.30 pm

• Salt cod popcorn
  
• Textures of duck: four different ways of tasting duck

COMANDA&CAFE

Sancho el Fuerte 67 Pinchos served from: 11.30 am to 3.30 pm and 8 pm to 10.30 pm. Closed Sunday Afternoon

• Coman…: Flaky pastry filled with Romesco chilli sauce with foie gras, green asparagus, crispy Iberian ham and Jabugo ham foam
  
• …Y punto: Croquet of pickled quail with figs, served with its juice

DODOCLUB, Bar Restaurant

San Roque 17 Pinchos served from: 12 am to 4 pm and 7 pm to 10.30 pm.

• Egg (somewhat different)
  
• Veal

DOLCE VITA, Bar

Plaza del Castillo, 40, junto al Pasadizo de la Jacoba Pinchos served from: 11 am to 2.30 pm and 7 pm to 11 pm.

• Rocombole garlic of veal
• Prawn nuggets

DOM LLUÍS, Bar

San Nicolas, 1 Pinchos served from: 11.30 am to 3.30 pm and 6 pm to 11.30 pm

• Ceviche (marinated raw fish) of cod, Navarre-style
• Crispy delicacies with spicy winter vegetable terrine, Idiazabal cheese and red wine biscuit

DON HILARION, Bar

Estafeta, 56 Pinchos served from: 12 am to 4 pm and 8 pm to 11 pm

• Pecten Jacobaeus scallop Kebab
• Cheese Berry Fusion

DON PINCHO, Bar

Plaza Yamaguchi 8 Pinchos served from: 12 am to 3 pm and 7 pm to 10.30 pm. Closed Monday

• Little boat of mushrooms with salt cod in tomato & pepper sauce, king prawn and cream of shellfish
  
• Sirloin sprinkled with Roncal valley cheese and vegetable French toast

DOÑA BLANCA, Coffe-Bar (Hotel Blanca de Navarra)

Pío XII, 43 Pinchos served from: 12 am to 3 pm and 7 pm to 11 pm

• Navarre-grown asparagus, al dente, and Iberian ham with cream of spring mushrooms
  
• Warm lasagne of Lodosa-grown piquillo peppers and trotters with corn vinaigrette

EL CORTE INGLÉS, Coffe-Bar Restaurant

Estella 9 Pinchos served from: 12 am to 2 pm and 5 pm to 9 pm.

• Al pan bacón y al vino foie (Bacon with bread and foie gras with wine)
  
• Sabores (Flavours)
  

EL EMBRUJO, Bar Restaurant

Padre Calatayud 16 y 18 Pinchos served from: 12 am to 12 pm

• Creamy ball of pigeon liver, smoked with vine wood, on a bed of pistachios, cocoa and foie gras
  
• Recreation of Migas de Pastor (Shepherd's breadcrumbs)
  

EL ESPEJO, Bar

Ciudadela, 9 - 11 Pinchos served from: 11 am to 3.30 pm and 7 pm to 10.30 pm.

• Delicious morsel of a creamy horn of Iberian ham
• Clam on a nest of black rice
  

EL MARRANO, Bar

San Nicolás 16 Pinchos served from: Monday to Sunday, 11 am to 2 pm and 6 pm to 11 pm.

• Under new management
  
• Come and get to know us
  

EL MERCA'O, Bar Restaurant

Tafalla 5 y 7 Pinchos served from: 1 pm to 3 pm and 8 pm to 10.30 pm

• Crispy toast of artichokes and ham
• Squid and tuna, cream of potato and lime cloud

EL PARQUE, Coffe-Bar (Hotel Abba Reino de Navarra)

Acella, 1 Pinchos served from: 1 pm to 3.30 pm and 8 pm to 11 pm

• French toast with baby beans, Navarre-grown asparagus, crispy mountain ham and lemon oil
  
• Cuto Divino (divine pork)
  

ENTREVINOS Y MAS, Bar

Marqués de Rozalejo 4 Pinchos served from: Sunday to Thursday 10 am to 2 pm and 8 pm to 10 pm. Friday and Saturday 11 am to 3 pm and 8 pm to 11 pm

• Un pincho entrevinos (A tapa between wines)
• Sorpresa de mar y más (Sea surprise and more)

FITERO, Bar

Estafeta, 58 Pinchos served from: 12 am to 3 pm and 7 pm to 11 pm.

• Apple sweetmeat with foie gras delight
• Kebab of baby squid in onions, Artajo oil garlic flavoured mayonnaise, with piquillo peppers.

GARRALDA, Bar

Martín Azpilicueta, 14 Pinchos served from: Monday to Friday 12 am to 2 pm and 8 pm to 10 pm. Saturday & Sunday, 12.30 pm to 2.30 pm and 7.30 pm to 9.30 pm. Closed Tuesday.

• Duck with textures
  
• Besito fresco de ternera (Fresh veal kiss)
  

GAUCHO, Bar

Trav. Espoz y Mina 7 Pinchos served from: 12 am to 3 pm and 7 pm to 10.30 pm

• Flavours of the land
• Textures of the Gaucho

GURE ETXEA, Bar

Plaza del Castillo 8 Pinchos served from: Monday to Thursday, 1 pm to 4 pm and 7.30 pm to 10.30. Friday and Saturday, 1 pm to 3 pm and 7 pm to 9.30 pm.

• Gyozas: Japanese rice pasties stuffed with minced meat and thin sliced vegetables with Tonkantsu sauce.
• Ravioli Gure: Oven baked courgette ravioli stuffed with veal brisket, with Port sauce.

GURÍA, Bar

Trav. Espoz y Mina s/n. Pinchos served from: 12 am to 3 pm and 7 pm to 11 pm.

• Crispy artichoke and wild mushrooms
  
• Scorpion fish surprise with green asparagus
  

IRU, Bar

San Nicolás 25 Pinchos served from: 12 am to 4 pm and 7 pm to 12 pm.

• Cream of butternut squash with foie gras, bathed in Pedro Ximénez sweet wine gelatine and a sprinkling of Idiazabal cheese
• Sea spider delight with Lodosa-grown piquillo pepper cream.

KIOSKO, Bar

Plaza del Castillo 14 Pinchos served from: 11 am to 3.30 pm and 7 pm to 11 pm

• Black rice pyramid with squid on a pineapple base
  
• Caramelised onion wafer with three textures of parmesan.
  

KOPPO, Coffe-Bar Restaurant

Plaza del Vínculo 5 Pinchos served from: 11 am to 3.30 pm and 6 pm to 10 pm.

• Seafood Carpaccio
• Mountain-style onion

LA ANTIGUA FARMACIA, Bar

García Castañón 2 Pinchos served from: Monday to Saturday - 12.30 pm to 3 pm and 8 pm to 10.30 pm. Sunday Closed.

• Flor del Roncal (Flower of the Roncal valley)
• Hidden Lodosa-grown piquillo pepper fritter

LA BOTERÍA, Bar

Roncesvalles 2 Pinchos served from: 12 am to 3 pm and 7 pm to 11 pm

• Martini at 3 o'clock
  
• Matrioska (Russian nested doll)
  

LA CHAMPANERÍA, Bar Restaurant

Iturrama 19 Pinchos served from: 12 am to 3 pm and 7.30 pm to 11 pm. Closed Monday.

• Picaflores: Cube of veal, casseroled with mild paprika
• Cigala Champa: Griddled crayfish stuffed with shellfish

LA CHISTERA, Bar Restaurant

San Nicolás 40 Pinchos served from: 12 am to 4 pm and 8 pm to 12 pm.

• Cannelloni of cured foie gras, Regil pippin apple quince jelly with Idizabal cheese
  
• oncal valley cheese truffle with pistachio and piquillo pepper jam
  

LA COCINA DE ALEX MUGICA, Bar Restaurant

Estafeta 24 Pinchos served from: 1 pm to 3 pm and 7.30  pm to 10.30 pm. Closed all day Sunday and on Monday night.

• Egg and salt cod with tomato
• French bread of asparagus with sea spider.

LA ESTAFETA, Bear-House

Estafeta 54 Pinchos served from: 12 am to 3.30 pm and 7.30 pm to 11 pm

• Kebab of mushroom stuffed with foie gras, with Himalaya flavoured caramelised onion.
• Spheres of cod on a white - black sea.

LA FACULTAD, Bar

Pio XII 26 Pinchos served from: 12 am to 3 pm and 8 pm to 11 pm

• Taco Navarro: (Navarre cube) Delicacies from Navarre in a casket
  
• Terra mar: (Earth sea) Delicious combination of Navarre-grown vegetables with prawns and tropical mayonnaise
  

LA FONDA, Bar

Avda. Bayona, 3 Pinchos served from: 12 am to 4 pm and 7.30 pm to 10.30 pm

• Black pudding supreme
  
• Cold melon soup
  

LA GRANJA, Bar

Estafeta 71 inchos served from: 12 am to 3.30 pm and 7.30 pm to 11 pm

• Calvados flavoured stuffed sirloin
• Sea roll with prawns and almonds

LA MANDARRA DE LA RAMOS, Bar

San Nicolás 9 Pinchos served from: 12 am to 4 pm and 7 pm to 11 pm

• Zarata
• Zaborra

LA MAR SALADA, Bar Restaurant

Leyre 12 Pinchos served from: 12 am to 3.30 pm and 8 pm to 11 pm. Sunday afternoon closed.

• Ovni
• Guetaria

LA PARRILLA ARGENTINA, Bar Restaurant

García Castañón 14 Pinchos served from: 12 am to 4 pm and 7 pm to 11 pm.

• Palermo viejo: (old Palermo) courgette roll, crabstick roll on wafer thin slices of Roncal valley cheese on a toasted bread base, topped with an anchovy
  
• Mar del Plata: Sliver of Argentine sirloin, Pyrenees-style oven baked potato slices and Lodosa-grown piquillo peppers in a Pedro Ximénez reduction sauce.
  

LA TRASTIENDA DEL COLMADO, Bar Restaurant

Iturralde y Suit 24 Pinchos served from: Tuesday to Sunday 1 pm to 3 pm, Tuesday to Thursday 8 pm to 10 pm and Friday and Saturday 8 pm to 11 pm.

• Charcoal-grilled red tuna cube with Mojo red pepper sauce and ginger.
  
• Ice cream of foie gras with sultanas soaked in sweet wine and vanilla flavoured apple compote.
  

LEMANS, Bar

Monasterio de Urdax, s/n. Pinchos served from: Sunday to Thursday 11 am to 2.30 pm and 7 pm to 11 pm; Friday and Saturday 11 am to 2.30 pm and 7 pm to 10.30 pm.

• R.T.E Lemans 2010
• Try it and enjoy it

LETYANA, Bar

Travesía Bayona 2 Pinchos served from: 12 am to 3 pm and 7 pm to 11 pm

• Pesca submarina (Underwater fishing)
• Suckling pig nougat

MANTEROLA, Coffe-Bar

OTudela 5 Pinchos served from: Monday to Friday, 12 am to 4 pm and 6 pm to 9 pm; Saturday 12 am to 4 pm and 6 pm to 8 pm, Sunday 12 am to 2.30 pm.

• Courgette timbale with Navarre-raised veal and Idiazabal valley cheese
• Toasted bread with smoked cod, egg mousse and tapenade (purée of capers, black olives and anchovies)

MELBOURNE, Bar

Olite 36 Pinchos served from: 12.30 pm to 2 pm and 8 pm to 10 pm. Closed Sunday.

• Fritter 10
• Variation nº 1 for cheek and escalivade

MESÓN PIRINEO, Bar Restaurant

Estafeta 41 Pinchos served from: Monday to Sunday from12.30 pm to 3.30 pm and 7. pm to 11 pm

• Cojo y lamo: (take and lick). Emulsion of foie gras with corn and a Martini reduction sauce over a bread kebab.
• El oro y el moro: (The gold and the Moor). Kebab of cubes of lamb casseroled in a pepper sauce with pear, a touch of pepper, raw ratatouille & golden sauce.

MONASTERIO, Bar

Espoz y Mina 11Pinchos served from: 12 am to 3 pm and 7 pm to 11 pm

• Carpe Diem
• In two words… Im…

MUSEO, Bar

San Gregorio 48 Pinchos served from: 12 am to 3 pm and 7 pm to 11 pm

• Foie gras delight and mushrooms caramelised with mango
  
• Kinoa and humus with mountain ham dust.
  

NIZA, Café Bar

Duque de Ahumada, 2 Pinchos served from: 12 am to 4 pm and 7.30 pm to 11 pm

• Crepúsculo: (Dusk). Cylinder of pasta and octopus
• Coconut: Liquid risotto with mint milk

NOE, Bar

Comedias 5 Pinchos served from: Monday to Friday, 7 pm to 10.30 pm, Saturday 12.30 pm to 3 pm and 7 pm to 10.30 pm. Sunday closed.

• Almuerzo al cubo (Cube shaped snack)
  
• Mexican roll
  

NOVO ART, Bar Restaurant

María Moliner 2 (Nuevo Artíca) Pinchos served from: Monday to Friday 7 pm to 11 pm; Saturday and Sunday 12.30 pm to 3 pm and 7 pm to 11 pm.

• Sokatira: (tug of war) Black sea versus spicy land
  

ÑAM, Restaurant&Café

Paseo Sarasate 26 Pinchos served from: 11 am to 2 pm and 7 pm to 9 pm.

• El copetín (the cocktail)
  
• Nuestras laminas (Our fine slices)

OBAS, Bar Restaurant

Irunlarrea 6 Pinchos served from: 12 am to 4 pm and 7.30 pm to 11 pm. Closed Sunday

• Bolsa sorpresa!:(Surprise bag!) Instant garlic soup with Roncal valley cheese and contrast of flavours.
  
• Guirlache (brittle sweet of almonds and toffee) of hare and aromatic herbs.
  

OKAPI, Bar

Plaza del Castillo 11 y Calle Estafeta 46 Pinchos served from: 11.30 am to 4.30 pm and 7 pm to 11 pm

• Corderito Pachá: (Pachá baby lamb). Medallions of Navarre-raised suckling lamb with Pacharán (sloe berry liqueur) sauce and local produce
• Tripalca: Creamy rice with salt cod tripe, Tudela-grown artichokes and crispy Idiazabal cheese.

OLARY, Bar

Plaza Félix Huarte 7 Pinchos served from: 12 am to 3 pm and 8 pm to 11 pm.

• Carpaccio fish: Smoked salmon stuffed with fresh anchovy & spinach, with a white wine sauce.
  
• Sao mai: stuffed magret of duck, tiger nut drink with orange sauce
  

OLIVA, Café Bar

Monasterio de la Oliva 5-7 Pinchos served from: Monday to Thursday 12 am to 2.30 pm and 7.30 pm to 11.30 pm; Friday & Saturday 12 am to 2.30 pm and 7.30 pm to 10 pm; Sunday 11 am to 2.30 pm and 7 pm to 11.30 pm.

• Crispy cod with dried fruit vinaigrette
  
• Monkfish and prawn ravioli with orange sauce

OTANO, Bar Restaurant

San Nicolás 5. Pinchos served from: 12.30 pm to 3.30 pm and 6.30 pm to 11.30 pm.

• Sopica del peregrino: (Pilgrim's soup). Asparagus soup with griddled scallop and green asparagus with a sprinkling of piquillo peppers
  
• Takiko Otano: A cube of succulent pork slow cooked in warm water, with apple, sliced mushroom and a small Idiazabal cheese pasty in quince sauce.
  

REDIN, Bar Restaurant

Mercado 5 (detrás del Ayuntamiento). Pinchos served from: Monday to Thursday 11 am to 3.30 pm; Friday & Saturday 11 am to 3.30 pm and 7.30 pm to 11 pm. Sunday Closed.

• Rice croquette on a bed of tomato and basil soup
• Tudela-grown artichoke sweetmeat with a ginger and orange cap

RUEDO, Bar

Olite 4 Pinchos served from: 10.30 am to 4 pm and 6.30 pm to 11 pm. Monday closed.

• Small glass of caramelised onion and shiitake mousseline
• Ring stuffed with veal's cheeks in chocolate and prune reduction sauce

SAN NICOLAS, La Cocina Vasca. Bar Restaurant

San Nicolás 13 Pinchos served from: 12 am to 4 pm and 7 pm to 11 pm.

• Sea spider Irish coffee
• Eggs with wild mushrooms, version 2.0

SANCHO RAMÍREZ, Coffe-Bar (Hotel Tryp Sancho Ramírez)

Sancho Ramírez 11. Pinchos served from: 11 am to 3 pm and 7.30 pm to 10.30 pm.

• Flavours of my land
  
• French toast with casseroled pigeon

7 DEL SIETE, Coffe-Bar (Hotel Palacio Guendulain)

Zapateria 53 Pinchos served from: Sunday to Thursday 10 am to 11 pm. Friday & Saturday 10 am to 12 pm.

• Pork belly glazed with vegetable jelly
• Chocolate and spice brownie

TABERNA MELQUIADES

Olite 29 Pinchos served from: 12.30 pm to 3.30 pm and 8.30 pm to 11.30 pm. Sunday night and Monday closed.

• French toast of wild mushrooms with cold almond cream
• Cod roll with quince and blood orange sauce
  

THE GALLIPOT, Bar

Ronda Ermitagaña s/n. Pinchos served from: 12 am to 4 pm and 7 pm to 12 pm

• Free-range chick
• Tarro de las esencias (Jar of essences)
  

TROPICANA, Beer-House

Plaza del Castillo 18 Pinchos served from: 7 pm to 12 pm.

• Tropi: Navarre-raised veal bitok with Idiazabal cheese and piquillo peppers flavoured with Artajo oil from Navarre.
  
• Gure: Navarre-grown artichoke heart stuffed with goat's cheese, sultanas and nuts, in Pedro Ximénez sweet wine sauce.
  

TXOKO, Bar

Plaza del Castillo 20 Pinchos served from: 11 am to 3.30 pm and 7 pm to 11 pm

• Mini halibut burgers with onion shoots, Chardonnay sauce on olive, garlic and oregano bread.
  
• Creamy ham croquettes made with farm-made butter and milk.
  

VINOTECA DEVINOS, Bar

Paseo Anelier 11 Pinchos served from: Monday to Friday 7 pm to 10 pm. Saturday and Sunday 12.30 pm to 3 pm  and 7.30 pm to 10 pm

• Spicy mussels sprinkled with lemon vervain
• Foie-gras capppuccino with Navarre-grown asparagus

WINDSOR PUB/WINDSOR TABERN

Plaza del Castillo 3/ Estafeta 30 Pinchos served from: 12 am to 2.30 pm and 7 pm to 10 pm

• Delicia del norte (Northern delight)
• Mitylus Windsorprovincialis

YOLDI, Coffe-Bar (Hotel Yoldi)

Bergamín 2 Pinchos served from: 1 pm to 3 pm and 8 pm to 10 pm

• Sautéed mushrooms with green asparagus, poached egg and Hollandaise sauce
  
• Sardine marinated in citric juices, purée of ripe avocado with tomato molasses sauce, lemon mayonnaise and grated Mojama (salt cured tuna).
  

BERRIOZAR

KALEBERRI, Bar Restaurant

Kaleberri 10 Pinchos served from: Sunday to Thursday 10 am to 4.30 pm and 8 pm to 10.30 pm, Friday and Saturday from 10 am to 4.30 pm and 8 pm to 12 pm.

• Kattagorri: Piquillo pepper stuffed with black pudding, black porcini mushrooms and mountain ham on a bed of cream of leeks.
  
• Kaleberri: Horn of salt cod in tomato and garlic sauce

CASA AZCONA, Restaurant Bar

Avda. Belascoain 24 Pinchos served from: Tuesday to Sunday 12 am to 4 pm and 8 pm to 10.30 pm. Monday closed.

• Lentils with pork in textures
  
• Explosión de mar (Sea explosion)

ÁBACO, Bar Restaurant

Zubiarte s/n Pinchos served from: Tuesday to Friday 12.30 pm to 2 pm and 6.30 pm to 9.30 pm. Saturday 12.30 pm to 2 pm and 6.30 pm to 9 pm. Sunday 12 am to 2 pm

• Sweet potato surprise
  
• Ábaco 2010 (Abacus)
  

DON CARLOS, Hotel Bar Restaurant

Zubiarte s/n Pinchos served from: Monday to Friday 10.30 am to 4 pm and 7.30 pm to 10.30 pm.

• Txistorra (Fresh garlic sausage) and egg: the Navarre Costrada (traditional Navarre dessert of crust and creamy filling)
  
• Hamaiketako (lunch) of bonito and Idiazabal cheese

CHARLY, Bar

Lavadero, 26 Pinchos served from: Saturday 12 am to 3 pm and 7 pm to 9.30 pm and Sunday from 11.30 am to 3 pm and 6 pm to 10 pm

• Piensa lo que quieras (Think what you want)
  
• Milhojas sorpresa (Flaky pastry surprise)

CASA PERICO, Restaurant

Ctra. Berbinzana 12 Pinchos served from: 12 am to 3.30 pm and 7.30 pm to 11.30 pm.

• Delicacies from the market gardens of the Kingdom of Navarre: fresh artichokes, and asparagus tips filled with shellfish, crispy almonds and spinach sauce.
  
• Crêpes of pickled partridge, porcini mushrooms and fine red roasted peppers and with a small glass of red partridge consommé.
  

YAMAGUCHI, Bar Hotel

Ctra Javier Pinchos served from: Friday, Saturday and Sunday from 12 am to 2.30 pm and 7.30 pm to 9.30 pm

• Fritter of St George's mushrooms and pork trotters fried in Sanguesa-grown white bean tempura.
  
• Cannelloni of Navarre-raised suckling lamb with onions, with Iberian pork chaps and slivers of Roncal valley cheese.

AS BRUIXAS, Bar Restaurant

Fernando el Católico 25 Pinchos served from: 12.30 am to 3.30 pm and 8 pm to 10.30 pm

• Terrine of chicken fricassee with Roncal valley cheese
  
• Fresh asparagus with Cecina mayonnaise

ALCORCE, Bar Restaurant

Sansomain 5 Pinchos served from: Monday to Thursday 9 am to 3 pm, Friday 9 am to 9 pm, Saturday and Sunday 10 pm to 9 pm.

• La dehesa lodosaza: (Lodosa traditional meadows and woodland). Ox tail with Lodosa-grown piquillo pepper sauce, cream of potatoes with foie gras, carrot and apple juice reduction sauce, touches of mango and purple potato paper.
  
• Mar del Roncal: (Sea of the Roncal valley). Cube of confit of cod, Roncal valley cheese, lime dust, beetroot rings, cheese ashes, fried crayfish tail with prawn bread and beetroot ravioli stuffed with cheese.

NUEVO HOSTAF, Bar

Plaza de los Fueros 1. Tafalla Pinchos served from: Friday 7 pm to 10 pm; Saturday and Sunday 12.15 pm to 14.45 pm and 7 pm to 10 pm

• Piscolabis (snack)
• Dentellada (bite to eat)

RAFAEL, Bar

Severino Fernández 1 Pinchos served from: Friday 7 pm to 10 pm, Saturday and Sunday 12.30 pm to 2.30 pm and 7 pm to 10 pm

• Va de mar (based on the sea)
  
• Nuestro guiso (our casserole)

JOSÉ LUIS, Bar

Muro 23 Pinchos served from: 12 am to 3 pm and 7 pm to 10.30 pm.

• Timbale of potatoes with artichokes and asparagus
  
• Bundle of bacon with cheese, prawns and courgettes