TUDELA VEGETABLE FESTIVAL (8.4.2024)

A tasting menu celebrating the vegetables of Tudela, prepared by chefs Ricardo Gil (Restaurant 33, Tudela), Leandro Gil (La Biblioteca*, Pamplona) and Aarón Ortiz (Kabo*, Pamplona), with desserts by Navarrese pastry chef Joanna Artieda. A single night in Barcelona as part of Las Noches Mágicas by Montagud Editores. Calle Enrique Granados, 70 (Barcelona).

Ricardo Gil (Restaurant 33, Tudela). A pioneer in creating the first Vegetable Tasting Menu in Spain, featuring recognizable flavors and aromas from Navarrese cuisine. Ricardo Gil's philosophy is to deeply respect all the flavors offered by the land of the Ribera de Navarra. Artichokes, borage, cardoons, asparagus, tomatoes… become the natural protagonists of a unique menu.

Aaron Ortiz (Kabo Restaurant, Pamplona). Offers the great products of Navarra, combining tradition and avant-garde. Works with passion, perseverance, and respect.

Leandro Gil (La Biblioteca, Pamplona). Leandro Gil's gastronomy respects its origins in his recipes and products. Nominated for chef revelation of the year (Madrid Fusión 2018), he elegantly and deeply reinterprets the best vegetables from Ribera Navarra.

Joanna Artieda (Pastry chef, Pamplona). Contributes her savoir-faire, creativity, ideas, and understanding of pastry in the creation of new pastry-focused projects.

Roots, study and interpretation (La Biblioteca, Pamplona)

Carrot, fennel and Yesa trout (Kabo, Pamplona)

Roasted Navarra asparagus (33, Tudela)

Pairing: D.O. Navarra, Le Natural Pet Nat 2022, Aroa Bodegas

Watermelon skin and vegetable water (La Biblioteca, Pamplona)

Braised spring onion, skin broth and Roncal fritter (Kabo, Pamplona)

Potato Duchess with borage (33, Tudela)

Tear peas matured in chop fat and cooked in green tomato water (La Biblioteca, Pamplona)

Caparrona beans, pickles and spring truffle (Kabo, Pamplona)

Navarra artichokes with clams and hake throat collagen (33, Tudela)

Salt, chocolate & Navarra oil (Joanna Artieda, Pamplona)

Tudela Teo Tomato Tatin (Joanna Artieda, Pamplona)

Pine bark (Joanna Artieda, Pamplona)

Borage crêpe suzette (Joanna Artieda, Pamplona)