33 - Tudela
33
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On this site, you will find the complete menu of 33 from Tudela. Currently, there are 29 menus and drinks available.
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What eatmoregoodfood dislikes about 33:
Wow the food was probably the best we have eaten in Spain but we had a really angry waitress. The restaurant Manager was great but this waitress really ruined his efforts! We were scared to ask for salt! View all feedback.
Upfront: we had some trouble to find the restaurant as you cannot access from the main street but from the pedestrian precinct behind. Very good restaurant, we went there for lunch without reservation. Even though the restaurant was quite full, the entire team was very engaged to delight our stay. The food was on a very high level, not cheap, but worth it!
Fantastic showcase of Tudela’s vegetable garden. The service was very friendly and professional, waiter was funny and warm but not overbearing. Definitely book on the weekends, we didn’t and were lucky to get a table because we were there as the restaurant opened. All the dishes were outstanding, we had the pepper carpaccio, artichokes, turbot and kokotxas, with sorbet and French toast dessert. There is as much care and deliciousness put into the garnishes as the dishes, and they also serve as a taste of Tudela’s great veggies. Pricey but well worth it.
Great little place, a surprise stumble with a large selection of great wines and Michelin quality food
Choosing the vegetables tasting menu is always a great option in this place, as the local produce is spectacular. Note, however, that this is NOT a vegan menu (not even vegetarian), as most dishes use other ingredients to enhance the taste of the vegetables.
Navarre is blessed with several climate zones and the south, known as Ribera del Ebro, is temperate enough to produce exquisite winter vegetables like artichokes, cardos, and a local green called borraja. Those combined with traditional meats, sausages and fish from the not so distant Cantabrian sea are a delightful combination. At 33 they combine traditional preparations with a modern creative touch without the often pedantic preparations of some foodie destinations. They also serve half rations to be able to taste several choices. The most unusual for non locals is the crispy salad of red cardoons. Raw red cardoons peeled stalks, crunchy and subtle. The baby artichokes with iberico, fantastic. The potato puree with borraja dusted with red quinoa out of this world and to top it all a regional delicacy, deboned pigs feet with a crunchy skin. The service was excellent and willing to explain each dish preparation. For dessert they have a variety of offers and we chose a sorbet of cuajada, outstanding, for a light ending The wine list extensive and good prices. Altogether a great meal in renovated quarters of understated elegance.
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