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II International "Vive las verduras" Congress

Public Programme


 

Navarre tapas and wine tunnel

From 12 to 14 May, twenty renowned establishments from all over Spain served some of the best tapas in the country at the Baluarte, accompanied by the most noble of Navarra Wines. Baluarte thus became a macro-space for tapas and a unique opportunity to taste the best our bars have to offer.

From 1.00 pm to 3.00 pm and 7.00 pm to 8.00 pm, the public had the opportunity to taste 7,600 canapés a day. A basic fee of 6 euros gave participants admission to the Vive las Verduras Fair and enjoy 6 different tapas or glasses of wine.

Participating establishments and tapas:

  • Zeruko (San Sebastian): Spherical gilda
  • El Portal del Echaurren and Echaurren (Ezcaray, La Rioja): Croquettes
  • Gaucho (Pamplona): Toast with smoked eel and double-textured tomato
  • Sula (Madrid): Sphere of Iberian stock with Joselito shavings, bread and tomato
  • Mama Manuela (Corunna): Potato Salad
  • Sagartoki (Vitoria)
  • Cantábrico (Ondarroa, Vizcaya): White button mushroom stuffed with tuna belly and light garlic mayonnaise
  • Don Pablo (Pamplona): Egg and rice ravioli on a black pudding mousse and potato crystal
  • La Viña del Ensanche (Bilbao): Wild mushroom confit on dry tomatoes with stock
  • Mesón Patio Martín (Simancas, Valladolid): Potato omelette
  • Alhucemas (Sanlúcar La Mayor, Seville): Moroccan-style lamb kebab
  • Marmitaco (Vitoria): Foie-gras lollipop with crunchy nut and pineapple coating
  • Bodegas Campos (Cordoba): Fried fish in batter
  • Café Rioja (Calahorra, La Rioja): Cardoon ravioli
  • Café Niza (Pamplona): Artichoke fried with ham, foie-gras, fresh almond cream and gold leaf
  • Manuel Rodri “Cocedero de pulpo Rodrimar” (Pontevedra): Octopus ‘a feira’
  • Gran Sol (Hondarribia, Guipúzcoa): Cod on toast
  • Bitoque (Bilbao): Charcoal-grilled foie with mamia, green bean juice and vegetable crystal
  • A Fuego Negro (San Sebastian): Scad, ewe’s milk cheese and mint on a cherry toast
  • Bar Chelsy (Pamplona): Artichoke risotto with Parmigiano-Reggiano cheese

Participating bodegas:

  • Chivite
  • Marqués de Montecierzo
  • Pago de Cirsus
  • Vinícola Navarra
  • Señorío de Sarría
  • Castillo de Monjardín
  • Príncipe de Viana
  • Homenaje La Navarra

« Return to the public programme

Zeruko (San Sebastian): Spherical gilda El Portal del Echaurren and Echaurren (Ezcaray, La Rioja): Croquettes Gaucho (Pamplona): Toast with smoked eel and double-textured tomato Sula (Madrid): Sphere of Iberian stock with Joselito shavings, bread and tomato Mama Manuela (Corunna): Potato SaladSagartoki (Vitoria) Cantábrico (Ondarroa, Vizcaya): White button mushroom stuffed with tuna belly and light garlic mayonnaiseDon Pablo (Pamplona): Egg and rice ravioli on a black pudding mousse and potato crystal La Viña del Ensanche (Bilbao): Wild mushroom confit on dry tomatoes with stock Mesón Patio Martín (Simancas, Valladolid): Potato omelette Alhucemas (Sanlúcar La Mayor, Seville): Moroccan-style lamb kebab Marmitaco (Vitoria): Foie-gras lollipop with crunchy nut and pineapple coating Bodegas Campos (Cordoba): Fried fish in batter Café Rioja (Calahorra, La Rioja): Cardoon ravioli Café Niza (Pamplona): Artichoke fried with ham, foie-gras, fresh almond cream and gold leaf Manuel Rodri “Cocedero de pulpo Rodrimar” (Pontevedra): Octopus ‘a feira’ Gran Sol (Hondarribia, Guipúzcoa): Cod on toast Bitoque (Bilbao): Charcoal-grilled foie with mamia, green bean juice and vegetable crystal A Fuego Negro (San Sebastian): Scad, ewe’s milk cheese and mint on a cherry toast Bar Chelsy (Pamplona): Risotto de alcachofa con queso parmesano regiano


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