Remigio

Should You Book Remigio?

Remigio is a direct yes for food-focused travellers passing through Navarra. Getting a table is not the struggle you might expect from a Michelin Plate-recognised restaurant: booking difficulty is low by Spanish fine-dining standards, making it a realistic option even with a few days' notice. If you are already in Tudela or routing through the Ebro Valley, this is where to eat. If you are considering a dedicated trip from further afield, know that Remigio is a regional destination rather than a national pilgrimage — it rewards the curious traveller who wants to understand what Navarran produce actually tastes like, not someone chasing tasting-menu theatre.

A Room With History, a Kitchen With Purpose

The building on the Plaza de los Fueros is the first thing that orients you. This is a renovated historic house — the kind that has been standing long enough to have hosted Gustavo Adolfo Bécquer, the celebrated 19th-century Spanish Romantic poet, among its past guests. The room carries that weight without being precious about it: the architecture gives you visual context before the food arrives, and context is exactly what Remigio is trying to serve.

Chef David Holman runs a kitchen built around a supply chain that predates most farm-to-table rhetoric by decades. For over 20 years, the restaurant has sourced ingredients from the Mejana de Tudela, the fertile stretch of market gardens on the banks of the Ebro river. This area produces some of the most respected vegetables in Spain: the white asparagus, piquillo peppers, and cardoons from this corridor are ingredients that chefs at €€€€ restaurants in San Sebastián and Madrid actively seek out. At Remigio, you are eating them at their source, prepared by a kitchen that has been working with these producers long enough to have a genuine relationship rather than a sourcing arrangement.

The menu structure gives you options without overwhelming the decision. There is an à la carte alongside several set menus, so a solo traveller wanting to order strategically can do so, and a group wanting to let the kitchen lead has a clear path. The €€ price range positions Remigio well below the Michelin-starred tier of Spanish regional cooking, which makes the vegetable-led focus feel like a considered editorial choice rather than a budget constraint. Michelin awarded a Plate in both 2024 and 2025, which signals consistent kitchen quality without the ceremony and price floor that come with star restaurants.

The Choko del Remigio, the restaurant's dedicated gastronomic dining space, is the version of the experience to book if your visit has occasion-level stakes. It operates as a more intimate, seasonally driven format , local and seasonal are not just positioning here, they are the operating logic of the space. If you are planning a special dinner in Tudela and want something with more deliberate pacing than a standard à la carte service, ask specifically about Choko when you book.

Timing, Late Evenings, and the Rhythm of a Navarran Dining Room

Dinner in Tudela, as in most of provincial Spain, runs late by northern European standards. If you are arriving from a hotel and expecting to sit down at 7 PM, recalibrate: the room will come alive closer to 9 PM, and the social architecture of a Spanish dinner means the experience extends well past what most visitors anticipate. Remigio's setting on the Plaza de los Fueros places it squarely in the social centre of the old town, which means the area around the restaurant stays active after service winds down , useful if you are looking for somewhere to continue the evening. For a fuller picture of Tudela's bar scene, see our full Tudela bars guide.

The practical logistics are uncomplicated. The address , Pl. de los Fueros, 2 , puts you in the historic centre, accessible on foot from any of Tudela's central accommodation options. For hotel recommendations in the area, our full Tudela hotels guide covers the options. Booking directly is the reliable approach; no booking platform is listed, but a restaurant at this level and booking difficulty will generally accommodate requests made by phone or email with reasonable advance notice.

If you want to build a fuller itinerary around the region's food and drink, Tudela's wine and produce culture extends well beyond the restaurant table. Our full Tudela wineries guide and our full Tudela experiences guide are the logical next steps. For regional cuisine at this standard in comparable European contexts, Trattoria al Cacciatore , La Subida in Cormons and Thaller Gasthaus in Sankt Veit am Vogau offer instructive parallels , both are restaurants anchored to a specific agricultural territory and operating well below the price point of their national fine-dining peers.

Other Restaurants to Consider in Tudela

If you are mapping out meals in Tudela, Topero and Treintaitres are the other names worth knowing. Remigio occupies a specific position , the restaurant with the longest-running direct relationship with local producers and a Michelin-recognised kitchen , but these alternatives give you different angles on the same regional produce. A broader survey of the city's dining options is available in our full Tudela restaurants guide.

The Verdict

At €€ with Michelin Plate recognition for two consecutive years and a 20-year supply relationship with some of Spain's most respected market gardens, Remigio is the kind of restaurant that rewards travellers who want to eat seriously without paying seriously. Book the Choko del Remigio space if the occasion calls for it. Go for the à la carte if you want flexibility. Either way, this is the right call in Tudela.