Rodero

There’s no better way to describe this restaurant than the chef’s assertion that “Rodero is a family and we try to make guests happy through our work, doing things well and with kindness”. Koldo Rodero was practically brought up in a kitchen and as a result recognised his vocation from an early age. His dream, to ensure that flavour is the core principle in his own cooking, is now a reality thanks to his vision of contemporary Navarran cuisine which is highly creative, intelligent and technical, and showcases his superb ability. Alongside his sisters, both of whom are in charge of the dining rooms, he has managed to transform this family business just a few steps from the bullring, so that it moves with the times while retaining the full virtues and flavours of Navarra’s spectacular natural bounty. The à la carte, which features half-“ración” options depending on the number of diners at the table, is complemented by two enticing menus (Para Gustar and Para Degustar). We can highly recommend the fresh squid with “papada” and citrus consommé, and the wild turbot with citrus pil pil and seaweed.