EL REDÍN
C/ del Mercado, 5 (Old Town)
Tel.: 948 22 21 82
The Redín stands right next to the Santo Domingo Market, from where its owner José Lara sources the daily produce for his kitchen. José serves dishes with a traditional Navarrese flavour combined with numerous signature touches including Chateaubriand with foie gras and charcoal-grilled Skrei cod with pil-pil sauce made from its cheeks. Before taking over the Redín in 2000, José, who comes from Estella, already had a long-standing professional career spanning more than 15 years, dating back to the time he started working in Pamplona’s Europa Hotel, with later stints at various eateries including Cabo Mayor in Sotogrande. At the Redín, closed on Sundays but open every other day from 7 in the morning, José offers a lunch menu, an attractive tasting menu and a dinner menu on Fridays and Saturdays (also available by prior arrangement from Monday to Thursday). Other specialities include griddled fresh seafood, such as coquina clams, razor fish, large red prawns, etc.
PINTXOS
- Millefeuille of osso bucco with potatoes
- Pepper stuffed with vegetables
- Salt cod ajoarriero
- Tripe
- Patorrillo (lamb tripe)
- Chorizo cooked in cider
- Txistorra sausage from Navarre
- Porcini mushroom croquette
- Ham croquette
- Stuffed pepper in batter
RECIPE
Shepherd’s breadcrumbs toasted with foie gras and mushrooms
INGREDIENTS
- Fresh foie gras
- Porcini mushroom (if unavailable, use seasonal mushrooms like perretxiko or gibelurdina)
- Shiitake mushrooms
- Maldon salt
- Olive oil
- Port reduction
For the shepherd’s breadcrumbs
- Breadcrumbs
- Lamb suet
- Ham
- Chorizo
- Beef broth
- Gelatin
PREPARATION
For the breadcrumbs
Cut the lamb suet into small pieces and melt in a ceramic cazuela. Finely chop the ham and chorizo and sautée in the suet. When golden brown, add the breadcrumbs and a little beef broth; stir the mixture over a low heat for at least 15 minutes until brown. Before removing from the heat, add a little gelatin; this will allow you to make the toast. Spread the mixture evenly on a tray and leave to cool.
For the mushrooms
Slice and sautée the porcini or seasonal mushrooms with the shiitakes in a frying pan with a little olive oil.
For the foie gras
Cut three little squares of fresh foie gras and sear them briefly on either side.
TO SERVE:
Using a cooking ring, cut out a little round of breadcrumb toast and brown it on a very hot griddle for 30 seconds on either side. Top the toast with the three squares of fresh foie gras and place the sautéed mushrooms alongside. Sprinkle with a pinch of Maldon salt and garnish with a little Modena vinegar reduction.
PAIRINGS
