Patorrillo

This restaurant represents the evolution of popular cuisine in Navarra like no other. A statement that is at its height regarding the elements the local population is the proudest of: vegetables. And this also applies to historical and –basically– gourmande recipes. The chilindrón lamb (tomato and pepper sauce) you can taste here is the best of all. The same can be said about the patorrillo, a visceral stew made with the lamb innards; exuberant. Although some of the elements may sometimes be missing, the dish is usually made with legs, sweetbreads, brains, kidneys, tripe, blood, liver,...