Baviera

ENTRANTES

  • Gazpacho3,50 €
  • Ensalada rusa6,40 €
  • Ensalada mixta6,40 €
  • Ensalada de tomate6,80 €
  • Ensalada de ventresca9,50 €
  • Ensalada de tomate con ventresca8,50 €
  • Espárragos extra gruesos13,50 €
  • Alcachofas9,40 €
  • Guisantes8,70 €
  • Habitas baby12,70 €
  • Anchoas en aceite “Don Bocarte”15,00 €
PESCADOS
  • Anchoas rebozadas11,90 €
  • Anchoas enteras fritas con ajos11,90 €
  • Anchoas papillot11,90 €
  • Gambas a la plancha18,00 €
  • Merluza rebozada16,00 €
  • Merluza a la plancha16,00 €
  • Bacalao al pil-pil14,50 €
  • Calamares en trozo en su tinta12,90 €
  • Bacalao al ajoarriero12,90 €
  • Pimientos rellenos de carne9,50 €
  • Pimientos rellenos de pescado9,50 €
ENTRANTES
  • Callos11,50 €
  • Estofado de ternera9,80 €
  • San Jacobo con guarnición9,80 €
  • Escalope con guarnición9,80 €
  • Filete de ternera a la plancha8,90 €
  • Gallina (sola o con arroz)9,80 €
  • Conejo guisado8,90 €
  • Manitas de cerdo11,80 €
  • Jarrete9,00 €
  • Lechezuelas16,80 €
  • Costillas de cordero13,80 €
  • Menudicos de cordero14,80 €
  • Rabo de toro12,90 €
POSTRES
  • Cuajada3,00 €
  • Trufa heladas8,50 €
  • Helados variados (vainilla, chocolate, limón,
    mandarina y manzana verde)4,50 €
  • Queso con membrillo8,50 €


Establishment Type:

  • Cocktails
  • Drinks
  • Pinchos-Tapas
  • Terrace


Kitchen Type:

  • Navarre
  • Traditional
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Bar Baviera, your bar in the Plaza del Castillo
In Bar Baviera, founded in 1970 by Patxi Muñoz and Margarita Muguiro, it has always been sought to offer customers a modern menu of pintxos and rations complemented by a wide and careful selection of wines and spirits.

Bavaria by tradition
Located in the mythical Plaza del Castillo, the Bar Baviera is full of anecdotes and has witnessed the passage of time and the transformation of the Old Town of Pamplona. The terrace is a must stop to reconcile with the palate.

PINCHOS
From 12 am to 3.30 pm and from 7 pm to 11:30 pm. Monday closed.


€ 1,40 / 4,50


Signature pinchos
    Flaky pastry of artichokes with sirloin and foie gras
    Pil-pil style salt cod, slow cooked to create the emulsified sauce.
    Potato nest with black porcini mushrooms and foie gras