La Mandarra de la Ramos

(Pamplona)

In the heart of the old town, on Calle San Nicolás, you will find La Mandarra de la Ramos… a place to feel at home.

The adventure of opening this place comes from the hand of Jorge Goicoechea, founder of Bar Donibane de San Juan, who after 20 years in the sector, decides to open an innovative place, but with a traditional essence, in the historic center of Pamplona.

Facilities: Disabled-friendly

Type of cuisine: Pintxos / Tapas, Traditional cuisine

Address

San Nicolás, 9
31001 Pamplona, Navarra, ES

Contact

Tel.: +34 948 21 26 54
Email: lamandarra@lamandarradelaramos.com
Website: https://lamandarradelaramos.com/

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Quesos Bikain

(Etxarri-Larraun)

We are artisans, we belong to a family of shepherds, and we take care of our latxa sheep that graze freely all year round in this natural environment of the Sierra de Aralar, We live in Etxarri-Larraun and we make latxa sheep cheese by hand. Each cheese made is unique and unrepeatable, it is natural like the place where we live and work in a sustainable and respectful way with the environment that surrounds us. Making a well-made, quality cheese is our daily job. Getting a Bikain cheese is our goal and a pleasure within your reach, tasting it. On egin!!

GRAN HOTEL LA PERLA

(Pamplona)

Since 1881 our history has been written. 3 centuries, 4 generations and 5 stars accompany us, perfectly combining tradition and modernity in a hotel with 44 comfortable personalized rooms dedicated to the characters who have stayed with us such as Hemingway , « Manolete» , Orson Welles or Pablo Sarasate . The differentiation of our hotel lies in its history as well as in the personalized treatment that you will receive, based on sincere hospitality and all the services that we put at your disposal: valet parking, management of transfers to hospital centers, soundproofing (62 decibels), late check out, free Wi-Fi, 24-hour room service, library, connecting rooms with living areas... Everything you need to make your stay unbeatable. Let us take care of you. In addition, the privileged location of the hotel in the Plaza del Castillo will allow you to discover the charm of the most emblematic streets and monuments of the city. 3 centuries, 4 generations and 5 stars await you in Pamplona.

THE MOOR FARM

FIGAROL, (NAVARRA)

Granja EL MORO is a dairy goat farm with its own cheese factory.

It is located in Figarol, a small town on the upper bank of Navarra, close to the Natural Park of Las Bardenas Reales, (World Biosphere Reserve).

The cheese factory is next to the goat farm, from which all the milk used to make our cheeses will be obtained.

On the farm there are about 450 adult goats, which are the ones that produce milk. It is, for the most part, goats of the Murcian-Granadina breed; although there are also some goats of the Malaga breed.

CHEESE PRODUCTS

At the moment, we market four types of cheese. Three of them, from pasteurized milk from our goats. And one, from raw milk.

FRESH GOAT CHEESE: It is a Burgos-type fresh cheese made with pasteurized goat's milk. It comes in transparent plastic tubs and weighs approximately 380-400 grams.
SEMI-CURED GOAT CHEESE: It is a matured cheese made with pasteurized goat's milk. It has a maturation of between 5 and 7 weeks. Its rind is whitish-green in color and it is packaged without washing. It comes wrapped in white paper and weighs approximately 500-600 grams.
CURED GOAT CHEESE: It is a matured cheese made with pasteurized goat's milk. It is matured for three months. Its bark is grayish green and it is packaged without washing. It is presented wrapped in transparent film paper and weighs approximately 400-500 grams.
CURED RAW GOAT 'S MILK CHEESE : It is a matured cheese made with raw milk of goat. It has a maturation of three months or more. Its bark is colored green grayish Y I know packs without to wash. I know presents vacuum packed Y have an weight of 400-500 grams approximately.