First courses mainly involve products from the allotment in salads, vegetable dishes, legumes, and then there are shepherd's "crumbs” (migas de pastor) or scrambled eggs with wild mushrooms. Good soups are also available.

Second courses consist of different lamb and beef dishes, and game during the hunting season: deer, boar, pigeon… Trout a la Navarra or “ajoarriero” (a local cod dish) made in different styles. Peppers, though not from the region, are still Navarrese and provide an excellent garnish for meat dishes or are delicious when stuffed with meat or fish. And for dessert, what else, local cheese and dairy products: junket, curd cheese, gaztazar (old cheese), custard, crème caramel or apple pie.

And then there are local liqueurs to round the meal off, such as the well-known “patxaran” or “basaka”, known as “sagarko” in Roncal, made of crab apples