29. NUEVO HOSTAF
Tafalla
Bar
Plz. de los Fueros, 1
T. 948 702 124
OTHER ZONES
MAP OF LOCATION
Horario: From 12.30 am to 2.30 pm and from 7 pm to 10 pm.
€: 1,50 / 3,00 euros
A bar featuring a wood, mirror and glass décor. Extensive variety of pinchos and tapas for appetizers and for bar hopping. Third prize in the Pincho Week 2007 contest, in addition to other awards in previous Pincho Week contests. Finalists in two Asparagus Contests.
Signature pinchos
• Ball of cardoon fl avoured with Idiazábal cheese (Second popular prize in the contest organised by the Navarre leisure website “definde.com”).
• Harmony: cream of sea urchin, kebab of scallop and little vegetables fl avoured with saffron) (Popular Prize in the 11th Pincho Week contest).
Also available
Selection of toasted breads topped with: cured ham, cheese, anchovies, Iberian chorizo sausage. Selection of fritters such as potato, spinach, Roquefort, asparagus, egg and courgette. A number of fresh foie gras dishes.
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30. JOSÉ LUÍS
Tudela
Bar
Muro, 23
T. 948 820 091
OTHER ZONES
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Horario: From midday to 3 pm and from 7 pm to 10.30 pm
€: 1,25 / 2,50 euros
An emblematic bar with a longstanding tradition in pinchos, specialising in vegetable creations. Located in the centre of Tudela, next to the Plaza de los Fueros square.
Signature pinchos
• Vegetable kebab.
• Courgette fajita.
Also available
Large selection of fritters and typical cazuelicas – terracotta dish servings – made with produce from the south of Navarre.
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31. EL PILAR
Sangüesa
Bar
Mayor, 87
T. 948 870 027
OTHER ZONES
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Horario: From 8.30 am to 3.30 pm and from 5.30 pm to 11.30 pm
€: 1,20 / 1,50 euros
The bar was renovated and extended in the summer of 2006. A peaceful, welcoming atmosphere, with a terrace for summer use. The family have run the bar since 1947.
Signature pinchos
• Salmon and Lodosa-grown piquillo pepper sandwich with poached quail’s egg.
• Flaky pastry basket with black boletus mushrooms.
Also available
Hot and cold pinchos. Selection of fritters, mixed platters, sandwiches and a selection of desserts. Servings of Iberian cured ham, octopus, scrambled eggs with black boletus mushrooms, etc. Typical dishes: pork trotters, legs of lambs, tripe, sweetbread and partridge. Pastries, toasted bread, hot chocolate and fresh tropical fruit juice.
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