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La Carte

Three dining rooms with high quality navarrese flavour

Cold starters

  • Tabla de Ibéricos (Iberian selection of sliced cured pork and/or cheese)
  • Iberian cured ham.
  • Navarrese asparagus (two sauces)
  • Duck foie terrine
  • Tudela lettuce hearts in vinaigrette with anchovies
  • “Peñalen” salad (pickled lettuce, king prawns, avocado, escarole, red cabbage and oak leaf lettuce)
  • Ventresca salad (pickled tuna with asparagus tips)
  • Temperate salad with duck, goat cheese and nuts
  • Andalusian gazpacho (tomato soup Andalusian style)

Hot starters

  • Fish soup
  • Sherry flavoured consommé with egg yolk
  • Clams marinière
  • Grilled foie on caramel coated apple slices
  • Vegetable stew
  • Piquillo peppers with garlic flavoured shrimps
  • Grilled mushrooms with fried garlic cloves and shavings of Spanish Jabugo cured ham
  • Wild asparagus au gratin with cured ham
  • Artichokes sautées with cured ham
  • Grilled squid with aromatic vinegar of Modena
  • Grilled Huelva shrimps (a dozen)
  • Squid and vegetable sautés with egg and squid ink.

Fish dishes

  • Hake steak with parsley and garlic sauce, clams and shrimps
  • Roast hake nape in Orio sauce
  • Grilled hake trunk on funghi sauce
  • Grilled sole Menière or cava
  • Small Monkfish Donostiarra style with roasted sliced potatoes boulangère
  • Ajoarriero with shrimps and king prawns
  • Hake gills with clams
  • Grilled crawfish, king prawns, shrimps, clams, cuttlefish and mussels (2 people).

Meat dishes

  • Lamb shank Peñalen style
  • Garnished lamb ribs
  • Navarrese t-bone steak with peppers (price accorging to weight) 100 g.
  • Grilled veal sirloin steak
  • Small escalopes of sirloin with fresh foie in Oporto sauce
  • Grilled entrecote
  • Grilled wild boar
  • Duck maigret in green pepper sauce
  • Sauces: roquefort, jabugo and pepper


  • Cheese cake with redcurrant sauce
  • Petit Choux stuffed with custard and whipped cream
  • “Peñalen” sundae
  • Ice cream cup with chocolate
  • Banana icecream on puff pastry with hot chocolate
  • Fresh fruit salad on curd
  • Lemon sorbet with cava
  • Custard rolls covered with chocolate
  • Chocolate soufflé with spear mint and tangerine ice cream
  • Home made Basque cake
  • Home made fried custard with ground cinnamon

Ice creams

  • Iced lemon
  • Whisky cake
  • Disney cup
  • Whipped cream with walnuts
  • Wild berry sundae
  • Chocolate truffles with whipped cream



  • Viña Tondonia Reserva (Vintage)
  • Viña Ardanza Reserva (Vintage)
  • Faustino Reserva (Vintage)
  • Marques de Cáceres Crianza (Aged)
  • Castro Viejo Crianza (Aged)
  • Coto Crianza (Aged)
  • Faustino VII Pardoño Crianza (Aged)
  • Solar Viejo


  • Ochoa Reserva (Vintage)
  • Gran Feudo Reserva (Vintage)
  • Ochoa Tempranillo Crianza (Aged)
  • Ochoa ½ litre
  • Gran Feudo Crianza (Aged)
  • Gran Feudo Rosé
  • Gran Feudo Crianza 3/8 (red)
  • Gran Feudo Chardonnay (white)
  • Sardasol Rosé
  • Young wine


  • Blanc Petillant (sparkling)
  • Blanco Pescador (sparkling)
  • Albariño Cresta Rosa (sparkling rosé)
  • Lambrusco Rosé


  • Codorniu Brut
  • Champagne Moet Chandon Brut
  • Castellblanch Brut Zero
  • Juve Camps


Some dishes may vary according to season.


© Peñalen Hostel Restaurant in Peralta Navarra

Variante de Peralta, km. 23,5
(Crossroad to Funes)
31350 Peralta Navarra

T. 948 716 100 - 681 97 38 20
F. 948 716 165

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