Restaurante Alhambra

Restaurante Alhambra is a respected asador on Calle Bergamín in the Ensanche district of Pamplona, celebrated locally for serving what many consider the finest txuletón in the city — a bone-in rib chop of dry-aged Basque-Navarrese beef that has become the benchmark for this cut in northern Spain. The txuletón de vaca vieja, sourced from older Basque and Galician cows whose prolonged grazing on Atlantic mountain pastures develops deep intramuscular fat, is cooked over a wood-fired grill to a precise medium-rare, then rested and carved tableside. The combination of mineral richness, buttery fat, and char from the grill produces an intensity of flavour that has attracted serious carnivores from across the Iberian Peninsula. Morcilla de Burgos — the blood sausage of Castile, enriched with rice and pig fat — makes an ideal starter alongside the grilled pimientos asados: wood-roasted red peppers, sweet and smoky, dressed in their own cooking juices and a thread of olive oil. The dining room is straightforward: white tablecloths, tile floors, and functional décor that keeps the focus on what arrives on the plate. The Ensanche location, south of the old town, makes Alhambra slightly more accessible and less tourist-oriented than Estafeta-area restaurants. The wine list focuses on Rioja Reserva and Gran Reserva, the natural partner for aged beef. Reservations are advised for dinner.