El Molino de Urdániz y Origen

eating in Origin. Our expectations were high, Nice location in old restaured building. The menu was nice, with many traditional dishes, but not surprising for 38 Euros. Regarding the service: was ok, but we had to ask for their attention more than once. conclusion: we had a nice lunch, but not exceptional.

There are two restaurants: with 2 stars de Michelin and with 1 green star de Michelin (ecological food). €155 and €32 w/o drinks respectively. We tried menu for €32 without drinks. There is no lactose-free options of desserts 🍮, it’s pity (but they offered me some fruits 🍉). You can see 1/2 portions in the photos because we shared for two. Fine dining 😇 and interesting experience, totally recommend to try!

Origen was a highlight of our trip. Good local food done expertly. Service was relaxed and excellent. Attentive without being stuffy or intrusive. The 3 course meal was so good and such a bargain for the quality presented. It was one of our nicer meals while walking the camino and it was just wonderful. I hope to make it back in the future.

I've eaten at many Michelin restaurants and this place holds a special place for me. I love how attentive, comfortable and warm the service is here - no airs. Fantastic wine recommendation along with exceptional food. The excellent flavour combinations were exciting and everything paired beautifully with the bottle of wine recommended. Do come hungry for the tasting menu as you will leave full and contented.... you will want to finish everything put in front of you! Just good food, good wines and wonderful service... a valuable gem in the middle of nowhere! I will be back!

I recently had the pleasure of dining at this renowned restaurant, and I must say, the experience was nothing short of extraordinary. The restaurant's ambiance was elegant and sophisticated, yet simple. The attentive and knowledgeable staff guided us through the evening, ensuring every need was met with the utmost professionalism and care. Their genuine passion for their craft was evident, making the service truly outstanding. The menu was a celebration of traditional, local and seasonal ingredients, thoughtfully combined. The experience left us yearning for a return visit.

Couldn't have been more disappointed. Given the reviews and the Michelin stars I was expecting oh so much more. While well presented on the plate, the "fresh" fish was bland and rubbery, seemingly over cooked to within an inch of its life. When I tried broaching the subject with the wait staff I found them incredibly abrupt and dismissive to the point of being rude, inferring that its somehow my fault that I did not enjoy the mediocre food I was served. Ultimately I think there's a reason why people travel to (and indeed the staff find themselves working in) the likes of London, Paris and Milan for Michelin star dining, not the outskirts of Pamplona. I Guess as a Londoner I've been spoiled by the fantastic restaurants on my door step.

This review is for the 2-star Michelin restaurant. The food was beyond creative. Each dish was truly an art form. The service was excellent (except a few minor mistakes). The biggest issue we had was that the chef decided to leave midway through our meal. The rest of the service was conducted by the sous chef. Considering this is a 2-star Michelin restaurant and only 3 tables in the entire dining room, we found this to be unprofessional and lacking hospitality.

Amazing fine dining experience, we could see the prepararion of each dish from our table. The service was great, in a lovely atmosphere with the view of the Bush from the Windows. Each dish was a piece of art, beautiful and tasty! Lovely, I really Hope to come back sono!

Pamplona is most famous for it's San Fermin festival and the running of the bulls. however in the last few years it is starting to become a great destination for gastronomy. There are chefs from some of the bigger cities in Spain relocating here and doing great things. But there are also local ones that have gone through the world and have come back to make great restaurants. The long standing Pilar Idoate has her small little empire with her family for sure. Chef David Yarnoz has taken the old mill house on the outskirts of Pamplona in Urdaniz and created a gastronomic oasis for the area. Navarre is an interesting area. People consider themselves Basque or Spanish, there is not a lot of folks that think of themselves as both. Kingdom back in the day was quite powerful and of course comes lots of influences of war and conquest. So you get the influences of the cooking of said Kingdom and a chef that expresses all the products and techniques of what it is to be in this region. It's an amazing experience to off the beaten path, away from the main city and be able to eat high end interpretations (they also make classics at the sister space) of the Navarran countryside. Ill let the pictures do the talking as I myself am still trying to learn the traditions and evolutions of this region