TUDELA VEGETABLE FESTIVAL (20.3.2025)

Tudela vegetable tasting menu officiated by Tudela chefs José Aguado (Topero), Aitor Castellano (Pichorradicas) and Mauro Milagro (La Catedral). A single night in Barcelona as part of Las Noches Mágicas by Montagud Editores to enjoy the delights of Tudela's produce.

From his student days to starting his own kitchen, José has been fortunate enough to work in prestigious restaurants such as Arzak, Urepel, Kursaal (by Martín Berasategui), Miramón de Arbelaitz, or Astelena, all in San Sebastián; in Tubal in Tafalla, where he became Chef de Partie, and at Restaurante Rodero in Pamplona. He currently owns and manages Topero in Tudela and Topero Príncipe de Viana in Murchante.

Their values are based on the idea of treating all their customers as if they were the best gastronomic critics in the world. Each dish is prepared exclusively for the customer, adapting to the tastes, food intolerances, or desires of all customers who wish to sample their dishes. They always use fresh and seasonal products, which "forces" them to change their menu several times a year so that their customers can try different things depending on the season.

"This restaurant breaks away from the usual wine and pintxo scene in Tudela. They have a spectacular chardonnay, as well as the Cabernet Sauvignon they offer. The glasses are also on another level. Both the gildas and the anchovy canapé are spectacular. Their waiters are full of charm and good vibes. To return again and again. No comments, 100% Recommended. I will return without a doubt." Tripadvisor.

Pincho: To the heart of Tudela. Topero.

Artichoke & hoisin gyozas. La Catedral.

Anchovy sardine toast with Tudela "Feo" tomato puttanesca and peanut pesto. Pichorradicas.

Salad given to us by the Earth. Topero.

Grilled Tudela little gem lettuce with tender garlic sprouts, crispy Iberian bacon, and braised spring onion vinaigrette. Pichorradicas.

White onion stewed with Chardonnay & Parmesan. La Catedral.

Broad beans with their pesto and mussels. Topero.

Sautéed borage sticks with prawns, seafood cream, and scallops. Pichorradicas.

Tear-drop peas, Iberian jus and pancetta. La Catedral.

Tudela asparagus carbonara style. Topero

Pumpkin coulant with Idiazabal cheese ice cream. Pichorradicas.

Cannoli filled with English asparagus cream. La Catedral.