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Alma Restaurant

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Timetable

  • Open from 1.30 pm to 3.30 pm and from 8.30 pm to 10.30 pm
  • Everyday

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À la carte

We aim to recover the “Alma” ( the soul) of Navarrian cuisine. Our proposal includes
traditional dishes with nearby product obtained from a local group of suppliers with whom
we share the idea of what gastronomy is.

  • Salads 15€
  • Romaine lettuce hearts with pure olive oil and homemade vinegar, anchovies from Cantabria (8€ supplement)
  • Ecological Chicory with radishes
  • Vegetables 18€
  • Al dent borraja accompanied by potatoes
  • Green beans strips with unfiltered olive oil
  • Panaché of swiss chard accompanied by potatoes
  • Legumes 18€
  • Caviar lentils stewed with seasonal vegetables
  • Red beans from Sanguesa accompanied with "sacraments"
  • Stews 22€
  • Our "Ajoarriero" (stewed Cod with garlic and tomato sauce)
  • Kokotxas (Hake barbell) in a green sauce
  • Traditional homemade veal stew
  • "Menudicos" (Lamb haggis stew)
  • Grill
  • Locally bred Rib Steak (chuletón, Matured for 40 days) 1,2kg (70€)
  • Nape of Hake (2 people) (40€)
  • Desserts
  • Our "torrija" (French toast with ice-cream)
  • Traditional Rice pudding
  • Homemade ice-cream
  • Selection of cheeses (15€
  • Bread serving 2€
  • ** Do not hesitate to contact our staff for allergens information**
The gastronomic proposal focuses on researching the culinary tradition of Navarre and refining it.

In this service, Leandro Gil’s proposal (nominated for revelation chef at Madirdfusión 2018) revolves around looking into Navarre’s culinary tradition and refining it. It focuses on three main axes: traditional stews, vegetables from the riverside and charcoal as it is understood in the north. A restaurant where you can get to know Navarre from a table, with its products and up-to-date preparations.

The peas, the artichokes or the thistle. White asparagus, ugly tomato or glass pepper: The riverside orchard always as a suggestion of the day.

From the great monuments of the Navarrese vegetables in winter, such as the peas, the red Thistle of Corella or the white one of Tudela, the artichokes, the borage or the chicory, until the summer with the ugly tomato, the cherries or the peach, passing in the spring with his white asparagus. An orchard, that of the Navarrese riverbank, with almost 12 months of production, which allows us to enjoy the rhythm of the year.

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