The cities of Donostia and Hondarribia host from June 22 to July 1 the route for wine lovers with D.O. Navarra that will tour the bars of more than 40 participating bars. These establishments will offer their emblematic pintxo recommended with a white, ros\u00e9 or red Navarra. <\/p>\n\n\n\n
From June 22 to July 1, around 40 bars in the Gipuzkoan towns of Donostia and Hondarribia will host the Navarra Wine Lovers Route<\/strong>. A tour of some of the most exquisite bars in both cities where you can enjoy their most emblematic pinchos recommended with a wine from the D.O. Navarra. The appellation is one of the few in the country that offers a delicious range of white, ros\u00e9 and red wines.<\/p>\n\n\n\n The region is a real treasure trove for the wine culture aficionado, because its borders contain five zones<\/strong>Tierra Estella, Valdizarbe, Baja Monta\u00f1a, Ribera Alta and Ribera Baja. The majority of these wineries make white wines with the Chardonnay grape variety, with or without aging. These are the traditional ones, but in the wineries' spirit of contributing to the wines <\/strong>Sauvignon Blanc is used for other nuances and others, with the intention of recovering minority native varieties, opt for Garnacha Blanca and Moscatel de Grano Menudo. All of them are the white queens. On the other hand, the fame of Navarra ros\u00e9s goes beyond borders due to their marked identity, which is the expression of a land. Produced only with red grapes, mostly Garnacha, their quality is ensured by the method of elaboration: must bleeding. To obtain a bottle of ros\u00e9 from our appellation of origin, 2 or 3 kilos of red grapes are needed. It is made with the \"yolk\" or \"flower\" must, which is the first must extracted from the grapes without using any type of pressing. Finally, the personality of the red wines of the D.O. Navarra lies in their nobility because they are the faithful reflection and testimony of a territory. Produced with Tempranillo and Garnacha in their majority, young or with medium or long barrel aging, these wines are identified by their fruitiness and the freshness of belonging to the northernmost vineyards of the Iberian Peninsula. <\/p>\n\n\n\n The participating establishments<\/strong> on the Navarra Wine Lovers Route will offer these wines and their pintxos at a special price. \"Guip\u00fazcoa is part of the area of influence of the Navarra Denomination of Origin. There we feel at home because our wines are valued and appreciated in important localities such as San Sebastian and Hondarribia.<\/em>.\", says the president of the D.O. Navarra, David Palacios.<\/p>\n\n\n\n PARTICIPATING BARS ON THE NAVARRA WINE LOVERS ROUTE<\/strong><\/p>\n\n\n\n HONDARRIBIA<\/strong><\/p>\n\n\n\n 1 :: HONDAR<\/strong><\/p>\n\n\n\n Zuloaga, 20<\/p>\n\n\n\n Battered artichoke with bacon and piquillo sauce<\/p>\n\n\n\n + <\/strong>Pr\u00edncipe de Viana white Chardonnay<\/p>\n\n\n\n 2 :: GASTROTEKA DANONTZAT<\/strong><\/p>\n\n\n\n Denda, 6<\/p>\n\n\n\n Jester's delights<\/p>\n\n\n\n + <\/strong>Alzania Red Syrah<\/p>\n\n\n\n 3 :: SARDARA<\/strong><\/p>\n\n\n\n San Pedro, 10<\/p>\n\n\n\n Toast of roasted red bell pepper with ventresca and minced spring onion, green bell pepper and chili pepper<\/p>\n\n\n\n +<\/strong> Pagos de Ar\u00e1iz Ros\u00e9<\/p>\n\n\n\n 4 :: TXANTXANGORRI<\/strong><\/p>\n\n\n\n San Pedro, 27<\/p>\n\n\n\n Spicy meat or cheese ball<\/p>\n\n\n\n + <\/strong>Inurrieta Orchid<\/p>\n\n\n\n 5 :: BIG SUN<\/strong><\/p>\n\n\n\n San Pedro, 65<\/p>\n\n\n\n Mini tuna pizza with caramelized onions and grilled cheese<\/p>\n\n\n\n + <\/strong>Otazu Premium Cuv\u00e9e<\/p>\n\n\n\n 6 :: GOXODENDA<\/strong><\/p>\n\n\n\n San Pedro, 79<\/p>\n\n\n\n Mini hamburger with caramelized onions<\/p>\n\n\n\n + <\/strong>Zaramendil Pink<\/p>\n\n\n\n 7 :: MAITANE<\/strong><\/p>\n\n\n\n Javier Ugarte, 6<\/p>\n\n\n\n Fried cod with green bell pepper<\/p>\n\n\n\n + <\/strong>VALDELARES Ros\u00e9<\/p>\n\n\n\n DONOSTIA<\/strong><\/p>\n\n\n\n - - - - - - - - - - - - - - - - - - - -<\/strong><\/p>\n\n\n\n 1 :: EXPRESS CAFETERIA<\/strong><\/p>\n\n\n\n Reyes Cat\u00f3licos, 12<\/p>\n\n\n\n Grilled Cuttlefish Brochette<\/p>\n\n\n\n + <\/strong>Great White Fiefdom<\/p>\n\n\n\n 2 :: VALL\u00c9S<\/strong><\/p>\n\n\n\n Reye Cat\u00f3licos, 10<\/p>\n\n\n\n Lean with piperade and bell pepper<\/p>\n\n\n\n + <\/strong>Homenaje Tinto Crianza<\/p>\n\n\n\n 3 :: ARDANDEGI<\/strong><\/p>\n\n\n\n Catholic Monarchs, 7<\/p>\n\n\n\n Caramelized onion, piquillo bell pepper, bonito and anchovies<\/p>\n\n\n\n + <\/strong>Navascal Crianza <\/strong><\/p>\n\n\n\n 4 :: VIENNA<\/strong><\/p>\n\n\n\n Catholic Monarchs, 5<\/p>\n\n\n\n Toast of artichoke confit with onion in two textures<\/p>\n\n\n\n + <\/strong>White Tribute<\/p>\n\n\n\n 5 :: THE BOMB<\/strong><\/p>\n\n\n\n Reyes Cat\u00f3licos corner<\/p>\n\n\n\n Avocado toast with anchovies<\/p>\n\n\n\n + <\/strong>Vi\u00f1a Jur\u00edo White<\/p>\n\n\n\n 6 :: SPLASH<\/strong><\/p>\n\n\n\n S\u00e1nchez Toca, 7<\/p>\n\n\n\n Potato omelet<\/p>\n\n\n\n + <\/strong>Piedemonte Ros\u00e9<\/p>\n\n\n\n 7 :: SQUIRRELLA<\/strong><\/p>\n\n\n\n San Marcial, 40<\/p>\n\n\n\n Baby squid with onion confit and Iberian ham<\/p>\n\n\n\n + <\/strong>Castillo de Monjardin Crianza Red Wine<\/p>\n\n\n\n 8 :: CIABOGA<\/strong><\/p>\n\n\n\n Easo, 9<\/p>\n\n\n\n Grilled mushroom with shrimp<\/p>\n\n\n\n + <\/strong>Guerinda La Blanca<\/p>\n\n\n\n 9 :: OQUENDO<\/strong><\/p>\n\n\n\n Oquendo, 8<\/p>\n\n\n\n Cod Salad<\/p>\n\n\n\n + <\/strong>Gran Feudo Ros\u00e9<\/p>\n\n\n\n \u00b7 \u00b7 \u00b7 \u00b7 \u00b7 \u00b7 \u00b7 PARTE VIEJA \u00b7 \u00b7 \u00b7 \u00b7 \u00b7 \u00b7 \u00b7<\/strong><\/p>\n\n\n\n 10 :: HAIZEA<\/strong><\/p>\n\n\n\n Aldamar, 8<\/p>\n\n\n\n Green bell pepper stuffed with cream of piquillo peppers on earth<\/p>\n\n\n\n + <\/strong>Gran Feudo Ros\u00e9<\/p>\n\n\n\n 11 :: MUNTO<\/strong><\/p>\n\n\n\n Ferm\u00edn Calbet\u00f3n, 17<\/p>\n\n\n\n Asparagus with Roquefort cream and Iberian ham<\/p>\n\n\n\n + <\/strong>Pr\u00edncipe de Viana Tinto Crianza<\/p>\n\n\n\n 12 :: ORDIZIA TAVERN<\/strong><\/p>\n\n\n\n San Lorenzo, 6<\/p>\n\n\n\n Mushroom with shrimp and ham<\/p>\n\n\n\n + <\/strong>Alex Tinto - - - - - - - - - - - - G R O S<\/strong> - - - - - - - - - - - - ---RIBERAS DE LOIOLA---.<\/strong><\/p>\n\n\n\n Avda. Barcelona, 10<\/p>\n\n\n\n Mushrooms stuffed with saut\u00e9ed vegetables with garlic reduction<\/p>\n\n\n\n + <\/strong>Se\u00f1or\u00edo de Aldaz Ros\u00e9<\/p>\n\n\n\n 23 :: LASARTE<\/strong><\/p>\n\n\n\n Avda. Barcelona, 18<\/p>\n\n\n\n Prawn brochette<\/p>\n\n\n\n + <\/strong>Grand Rocial Ros\u00e9<\/p>\n\n\n\n 24 :: APITXIN<\/strong><\/p>\n\n\n\n Avda. Barcelona, 19<\/p>\n\n\n\n Prawn brochette with citrus vinaigrette<\/p>\n\n\n\n + <\/strong>Vi\u00f1a Perguita Ros\u00e9<\/p>\n\n\n\n 25 :: DR. LIVINGSTON<\/strong><\/p>\n\n\n\n Avda. Barcelona, 24<\/p>\n\n\n\n Caramelized artichoke stuffed with mushrooms<\/p>\n\n\n\n + <\/strong>Piedemonte Ros\u00e9<\/p>\n\n\n\n 26 :: TXALANTA<\/strong><\/p>\n\n\n\n Juan Zaragueta, 4<\/p>\n\n\n\n Scrambled eggs with black pudding and piquillo peppers<\/p>\n\n\n\n + <\/strong>Piedemonte Ros\u00e9 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -<\/strong><\/p>\n\n\n\n 27 :: COFFEE SEVEN<\/strong><\/p>\n\n\n\n Javier de Barkaiztegi, 7<\/p>\n\n\n\n Grilled squid<\/p>\n\n\n\n + <\/strong>Gerizpe Pink<\/p>\n\n\n\n 28 :: CAPRICIS<\/strong><\/p>\n\n\n\n Avda. Carlos I, 2<\/p>\n\n\n\n Artichoke with crispy Iberian ham<\/p>\n\n\n\n + <\/strong>Gran Feudo Ros\u00e9<\/p>\n\n\n\n 29 :: DIVINUM<\/strong><\/p>\n\n\n\n Isabel II, 4<\/p>\n\n\n\n Stuffed bell pepper<\/p>\n\n\n\n + <\/strong>Sardasol White<\/p>\n\n\n\n 30 :: SYRAH<\/strong><\/p>\n\n\n\n Plaza Ir\u00fan, 1<\/p>\n\n\n\n Txistorra<\/p>\n\n\n\n + <\/strong>Sardasol Red Tempranillo<\/p>\n\n\n\n - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -<\/strong><\/p>\n\n\n\n 31 :: ANTIGUOKO BATZOKIA<\/strong><\/p>\n\n\n\n Jos\u00e9 Mar\u00eda Sert, 6<\/p>\n\n\n\n Piquillo pie<\/p>\n\n\n\n + <\/strong>Castillo de Monjard\u00edn Ros\u00e9<\/p>\n\n\n\n 32 :: KIKI<\/strong><\/p>\n\n\n\n Avda. Tolosa, 81<\/p>\n\n\n\n Fried bread with anchovies and shrimp<\/p>\n\n\n\n + <\/strong>Legardeta White Chardonnay<\/p>\n\n\n\n 33 :: URGAIN<\/strong><\/p>\n\n\n\n Trento, 6<\/p>\n\n\n\n Artichoke tempura<\/p>\n\n\n\n
<\/p>\n\n\n\n
13 :: AITZGORRI<\/strong>
Usandizaga, 20
Cantabrian duo
+ Vi\u00f1a Jur\u00edo Ros\u00e9
14 :: DIZ<\/strong>
Zabaleta, 17
Grilled txipir\u00f3n brochette
+ Oyondoa Ros\u00e9
15 :: LABRIT<\/strong>
Zabaleta, 57
Fresh asparagus with smoked salmon and vinegar in egg
+ Vega del Castillo Ros\u00e9
16 :: B7<\/strong>
Bermingham, 7
Bread slice with green bell pepper, ham, mushrooms and roquefort sauce
+ Piedemonte Blanco
17 :: TXALOTA<\/strong>
Bermingham, 24
Artichoke brochette with bacon and prawns with Modena reduction
+ Gran Feudo El Idilio
18 :: NOTARY MERGER<\/strong>
Pe\u00f1a y Go\u00f1i, 11
Iberian ham minitosta on tomato marmalade
+ Sardasol Red Crianza
19 :: HIDALGO 56<\/strong>
Paseo de Col\u00f3n, 15
Gilda 21st century
+ Alconde Red Graciano
20 :: NEXT BI<\/strong>
Secundino Esnaola, 39
Bacon and shrimp brochette over vinaigrette
+ Sardasol Ros\u00e9
21 :: PAGADI<\/strong>
General Artetxe, 1
Cod Montadito
+ Pago de Cirsus White
<\/p>\n\n\n\n
22 :: ALKAIN<\/strong><\/p>\n\n\n\n
<\/strong><\/p>\n\n\n\n