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.
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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