Remigio

The story

Remigio in Tudela: Michelin-Recommended Gastronomy Rooted in the Navarrese Orchard

Remigio, Tudela

In the heart of Tudela, on the Plaza de los Fueros, Remigio has been a constant presence for more than 180 years. What began in 1839 as the Posada Pelairea – a coaching inn that once hosted the poet Gustavo Adolfo Bécquer – has evolved into a hotel and restaurant where the Salcedo-Irala family, now in its third generation, continues to honour the land. The Michelin guide has recognised this work with a Recommended distinction, and in 2026 chef Luis Salcedo was named Best Chef of Navarra at the INgastro Awards.

Remigio offers two distinct dining experiences. The main Restaurante Remigio sits in a room that has remained unchanged since 1936, serving the most emblematic dishes of the region’s traditional cuisine – recipes built on seasonal produce from the surrounding huerta. The more recent addition, El Choko de Remigio, is the restaurant’s fine-dining space. Here, Luis Salcedo applies his training at the Basque Culinary Center and a stage at Les Cols to create a tasting menu that changes with the seasons. The philosophy is what the family calls “gastronomía cultivada”: knowledge of the land, mastery of technique, and absolute respect for the product.

The link to the vegetable garden is literal. Remigio offers a “Huerta y menú degustación” experience that begins with a guided visit to the family’s plot in the Mejana, the fertile strip along the Ebro river, followed by a tasting menu at El Choko. A shorter “Síntesis” menu, with a four-glass wine pairing selected by brother and sommelier Juan Salcedo, provides another way to explore the season’s best.

Whether in the historic dining room or the contemporary space under the Choko name, the cooking remains rooted in the same source: the vegetables of Tudela, treated with a combination of tradition and precise, modern technique.