The cooking at Navarra is true, wholesome, simple and pure, but also about learning how to bring out the best in fresh, local & seasonal ingredients. At the same time, a lot of slow-cooking techniques have taken over the region. Slow braising, slow simmering and 'a la plancha' a searing technique that involves searing in hot cast iron sufaces to allow ingredients to richly caramelize on the outside and allow flavours to seal on the inside.

Chef Rene uses local produce as much as he can we and support our local farmers and change the menu with the changing seasons. Rene will incorporate Spanish ingredients in his cuisine such as Serrano Ham, Iberico Ham, Chorizo sausage, dried Spanish olives & great olive oils from Spain and authentic gragnano pasta from Napoli and DOP Mozzarella.