Rich, varied and deeply linked to its natural environment, the gastronomy of Navarre combines the influence of the Pyrenees, the Ebro Valley and the Basque Country to create simple dishes full of flavour that are a gastronomic reference both nationally and internationally.

Along with asparagus from Navarre, artichokes, Roncal and Idiazábal cheese, chistorra or lamb, Lodosa piquillo peppers, known as “the red gold”, are one of the most emblematic products of the area, due to their sweet flavour, their fine meat and their versatility in the kitchen.

The quality of its local products can be seen in its famous recipes such as the vegetable stew, a dish made with the best vegetables from the Navarrese orchard, lamb al chilindrón, cooked slowly with peppers and tomato, cod al ajoarriero, cooked with garlic, peppers and tomato or trout a la Navarra, stuffed with ham and fried.

And, as it could not be less, the typical liqueur of Navarre, the pacharán, made with sloes macerated in aniseed brandy.