English
Basic details
Address: C/ Tudela, 14, Pamplona/Iruña (Navarra)
Phone: 948 230 798
Email: info@enekorri.com
WEB: http://www.enekorri.com
Phone: 948 230 798
Email: info@enekorri.com
WEB: http://www.enekorri.com
Descripción
The Enekorri Restaurant is an example of innovation and constant updating. Ángel María Jesús Regueiro and Liberal establishment have been highlighted by the hand of a team that feels identified with the project. In the kitchen, Fernando Flores works neatly raw material and want it to be the presiding this dish, full of exquisite touches, lacking imagination. It is demanding. Send seasonal products. No more chemistry than this, that is something.
Just recently reopened after undertaking a comprehensive reform where diners enjoy a very unique property.
Just recently reopened after undertaking a comprehensive reform where diners enjoy a very unique property.
Type of Cuisine
- Creative
- Fusion
- Market
Prices
Average price: 50.00 €
Average menu price: 25.00 €
Average menu price: 25.00 €
Services
- Air conditioning
- Private dining rooms
- English spoken
- Nightlife
- Hostel
- Car park
- Wine bar
Cierre Semanal
Comidas: Lunes.
Cenas: Lunes, Domingo.
Cenas: Lunes, Domingo.
Menu
STARTERS
Cooked chard salad, prawns, herbs and variation vinaigrette.
Spinach and crawfish, roasted pine nuts and praline butter
Seasonal vegetables, vegetables with panache extra virgin olive oil
FISH
Monkfish with potatoes and cabernet sauvignon vinaigrette.
Grouper with shredded confit piquillo peppers and black olive oil.
Rulo squid ink cream and juice.
CARNES
Lamb, with onion and potato salad variation.
Gorrín confit low temperature
Ribs and lamb sweetbread.
OUR DESSERTS
Rollers caramelized pineapple, coconut, mango, passion fruit and chocolate mousse.
Cylinder cream cheese, amaretto cake and iced coffee.
Coconut and white chocolate with beetroot granita.
Cooked chard salad, prawns, herbs and variation vinaigrette.
Spinach and crawfish, roasted pine nuts and praline butter
Seasonal vegetables, vegetables with panache extra virgin olive oil
FISH
Monkfish with potatoes and cabernet sauvignon vinaigrette.
Grouper with shredded confit piquillo peppers and black olive oil.
Rulo squid ink cream and juice.
CARNES
Lamb, with onion and potato salad variation.
Gorrín confit low temperature
Ribs and lamb sweetbread.
OUR DESSERTS
Rollers caramelized pineapple, coconut, mango, passion fruit and chocolate mousse.
Cylinder cream cheese, amaretto cake and iced coffee.
Coconut and white chocolate with beetroot granita.
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