Vive las verduras

Spring vegetables in our cuisine: simplicity and harmony

Nicolás Ramírez, from the Túbal restaurant in Tafalla (Navarre)

Nicolás Ramírez demonstrated the versatility of vegetables when it comes to preparation - cooking asparagus in six different ways (grilled, steamed, in tempura batter, fried, in a cream and raw) for a dish that included scallops and St. George’s mushrooms. The Túbal restaurant is sticking to the approach that has made it so successful: traditional cuisine with Navarran roots but updated with a menu of apparently simple dishes whose ingredients require meticulous prior preparation and stringent cooking methods so as not to take anything away from the natural product, especially when it comes to cooking vegetables. “We take those old-fashioned dishes, which are being forgotten, and recuperate them by reappraising them and adapting them to present-day tastes,” says Nicolás Ramírez.

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