Tudela Vegetable Festival: the gastro getaway you need to enjoy healthy and delicious cuisine

With Easter, and the good weather, we have inaugurated the getaway season, in which it is as important to disconnect as to enjoy everything that our destination can offer us, in which gastronomy plays a fundamental role, of course. And if you want to start this season with an infallible proposal, don’t waste time because we have the getaway you need: the Tudela Vegetable Festival.

From the April 19 and until May 3 the Navarran town celebrates the 28th edition of the festivities with which it celebrates the products that have made it known throughout the world. Two weeks in which vegetables are the central axis, festivals in which there is no shortage of tastings, guided tours and even sports championships.

Artichokes with foie, one of the dishes of the Tudela Vegetable Festival. / LE BRISTROT

To join the celebration, fifteen restaurants and bars in Tudela have created special menus in which vegetables are the protagonists, although meat lovers can also find succulent dishes. Proposals that banish the cliché that vegetables are boringwith innovative recipes in which the tasty and quality product conquers customers.

From typical products such as the buds that bear the name of the town, to the artichokes, passing through peas or asparaguslovers of vegetables, and gastronomy, can find endless creations with which to enjoy delicious dishes that will make your getaway unforgettable.

The gyozas of the tasting menu of the Vegetable Festivals at the Santo Mauro Hotel. / Beethoven Restaurant

Last March, the Tudela City Council brought to Madrid a sample of the gastronomic proposal that visitors can enjoy in the town during the Vegetable Festival. The meeting took place in the Hotel Santo Mauroand a selection of the chefs participating in the celebration gathered there and showed some of the dishes that can be tasted during the two weeks of festivities.

With a heart of Tudela with green apple, mustard and cheese and a gyoza of cauliflower and black pudding with perigueux sauce as a starting point, the Beethoven Restaurant kicked off the day. It was followed by tasty and surprising dishes such as braised and glazed onions with orange caramel, vegetable and fennel reduction from the Topero Restaurant, the roasted asparagus from the Season Restaurant or the fried artichokes from Tudela, with foie, cauliflower and tomato jam from Le Bristot.

Confit jowl with foie purée, broad beans and pea cream. / Seasonal Restaurant

A complete menu that visitors can taste in the participating premises, where they also find other dishes that extol vegetables. Like the sautéed peas with glazed suckling lamb, the borage sticks in tempura with mild homemade aioli, the tender garlic sprouts with vanilla or the dish par excellence of the town, and of the celebration, the stew from Tudelawhich even has its own contest to find the best elaboration in the town.

Oil, wine and beer tastings, cooking and nutrition workshops and conferences related to gastronomy are some of the events that make up the program of this celebration in which visitors can enjoy tastings and popular dinners. But they can also learn how to bring the delicious vegetables that are celebrated to the gastronomy of other cultures, and find out about food trends or everything they want to know about a product as fascinating and delicious as the artichoke. You can discover the full program here or on the Vegetable Festivals app.

WE RECOMMEND YOU