Vive las verduras

A tasting menu with vegetables as protagonist

Nicolás Ramírez / Túbal

With a tradition dating back several generations, Nicolás Ramírez treated Pamplona to the vegetable tasting menu which Restaurante Túbal offers its customers in the spring, albeit adding a few unique touches each year. Ramírez highlighted “the freshness which vegetable dishes have at this time of year in comparison with those from the rest of the year”. As a differentiating factor in his cuisine, he pointed towards “the speed with which the raw material reaches the kitchen, in just a few hours”.

Vegetable tempura, asparagus tip and sprout salad, borage crepe, spring-vegetable stew (menestra), egg poached at low temperature, potatoes in green sauce and pigeon with new potatoes and green beans form the dishes on the tasting menu at the Túbal and in which Ramírez emphasised the use of raw vegetables.

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