Balneario Baños de Fitero – VISITGastroh!

BALNEARIO BAÑOS DE FITERO Hotel

(Fitero)

From the depths of the earth, two springs emerge that date back to Roman times, giving life to one of the most important thermal stations in Europe.

The excellent therapeutic qualities of its waters, which rise to the surface at a temperature above 50º C, are strongly mineralized and are especially indicated for rheumatological processes, functional rehabilitation, respiratory and peripheral arterial processes and relaxation-prophylaxis cures.

In a pleasant environment, next to a beautiful pine forest, gardens, parks, terraces and walks along paths, they give the landscape an undeniable beauty and make this spa a unique space.

Located 4 km. from the town of Fitero, it is the largest hotel complex in Navarra.

ACCOMMODATION OPTIONS (in the spa complex):

• Hotel Gustavo Adolfo Becquer.
• Virrey Palafox Hotel.

Accommodation facilities: Air conditioning, Bar / cafeteria, Car park, Free WIFI, Restaurant

Address

Extramuros, s/n
31593 Fitero, Navarre, ES

Contact

Tel.: +34 948 776 100
Email: info@balneariodefitero.es
Website: https://www.balneariodefitero.es/

DISCOVER OTHER
stores!

REMIGIO Hotel

(Tudela)

Recently renovated in 2021 , the Hotel Remigio is located in the Plaza de los Fueros, in the heart of Tudela (Navarra). It has more than 40 rooms (single, double, double superior, family and junior suite) and all the services to make your stay an unforgettable experience. In addition, our restaurant offers a complete breakfast, menu of the day, seasonal tasting menus and an extensive menu with which to taste the best Navarran gastronomy.

MERMELADAS IRULAR

(Irurita)

My name is Mª José Brust and for 10 years I have dedicated myself to making homemade jams in a small Irular, but a beautiful town in the Baztán Valley. The few possibilities of finding a job around here and being able to combine it with the education of our children, in addition to a surplus of fruit, gave me the idea of creating my own job. The desire to get ahead and a good dose of creativity have driven me to create IRULAR Jams. I try to work with homegrown fruit, when this is not possible, I buy it directly from the producer at the foot of the tree and transport it personally. Of course, always fresh fruit. The production process begins with a thorough cleaning, followed by peeling by hand. I make the jam with a minimum of 60% fruit, lemon juice, apple pectin and sugar. I do not use additives or preservatives. Good conservation is assured, since I sterilize it in a bain-marie. When the water reaches 100º in temperature, I keep it that way for 15 minutes. After cooling, I proceed to label it (also by hand) and store it in boxes in the warehouse, for later distribution and sale. Most of the distribution is done personally through shops, craft fairs, medieval markets, etc., without forgetting the many friendly visits that customers make to my home. With the help of my husband in his spare time, I control each of the stages of preparation.

LA VIEJA IRUÑA Restaurante

(Pamplona)

Welcome to La Vieja Iruña Restaurant in Pamplona, where its Chefs, Germán Gómez and Sergio Lerga, believe that modernity would not exist without the cuisine of our grandmothers. Tradition and avant-garde in one of the most emblematic streets of Pamplona.