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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
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.

Menus

À la carte

  • APPETIZERS
  • Iberian ham Gran Reserva “Joselito” and tomato bread with olive oil
  • Santoña's anchovies
  • Navarra’s ecological caviar service
  • Tudela´s artichokes, chicken broth and iberian jowl
  • Sweet onion confit with elderflower vinaigrette
  • Ecological poached farm egg, potato cream and roasted lobster claw
  • Starred mini veggies, farm egg yolk, hazelnut butter and thin bacon slice
  • MAIN COURSE
  • Rack of porc ribs local breed “Pio Negro”
  • Beef cheeks traditional style stewed with celeriac cream
  • Traditional hake “cococha” dill and pickled garlic
  • Fresh cod fish with lime's “pil-pil”
  • Fresh squid stuffed bacon and squid ink sauce
  • DESSERTS
  • Caramelized french toast
  • Chocolate mousse cake with hazelnut-coffee ice cream
  • Homemade carrot cake and rose ice cream and crumble
  • Tasting platter of homemade ice cream with natural dressings
  • Warm homemade cheesecake "à la mode"

  • Roncal and Idiazabal Navarre cheese tasting
  • Roncal and Idiazabal Navarre cheese tasting (half ration)
  • Bread service

  • *Please contact our staff if you need any information about allergens

Christmas menus

Download menu
  • Christmas Eve
  • 24 | 12 | 2019
  • 8 appetizers chosen by our chef
  • STARTERS
  • Ecological poached farm egg, potato cream and roasted lobster claw
  • White artichokes from Tudela, chicken velouté and Iberian dewlap
  • MAIN COURSE
  • Carrasco pinewood chargrilled turbot
  • Roasted goat with ‘sopas de pan’
  • DESSERT
  • Homemade Sacher cake, nuts and coffee
  • Selection of petits fours

  • Bodega Otazu, Champagne
  • Water, coffee and herbal teas
  • € 90

  • Christmas Day
  • 25 | 12 | 2019
  • 8 appetizers chosen by our chef
  • STARTER
  • White thistle from Tudela stewed in the traditional way, crayfish and toasted almonds
  • MAIN COURSE
  • Black cod in green sauce with cockles
  • Bourbon marinated sirloin beef steak from Navarra
  • DESSERT
  • Caramelized French toast with homemade ice-cream
  • Selection of petits fours

  • Bodega Otazu, Champagne
  • Water, coffee and herbal teas
  • € 85

  • New Year's Eve
  • 31 | 12 | 2019
  • 10 appetizers chosen by our chef
  • STARTERS
  • Ecological poached farm egg, potato cream and roasted lobster claw
  • White artichokes from Navarra, chicken velouté and Iberian dewlap
  • MAIN COURSE
  • Carrasco pinewood chargrilled turbot
  • Roasted goat with bread soup
  • DESSERTS
  • Infusion of elderberries and wild berries
  • Homemade Sacher cake, nuts and coffee
  • Selection of petits fours

  • Bodega Otazu, Champagne
  • Water, coffee and herbal teas
  • € 125

  • New Year's Day
  • 1 | 01 | 2020
  • 8 appetizers chosen by our chef
  • STARTER
  • White thistle from Tudela stewed in the traditional way, crayfish and toasted almonds
  • MAIN COURSE
  • Black cod in green sauce with cockles
  • Bourbon marinated sirloin beef steak from Navarra
  • DESSERT
  • Caramelized French toast with homemade ice-cream
  • Selection of petits fours

  • Bodega Otazu, Champagne
  • Water, coffee and herbal teas
  • € 85

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