Discover the creative culinary vision of Luis Salcedo, the chef driving Tudela's Remigio Restaurant to new heights of gastronomic excellence.

Remigio Restaurant in Tudela, Navarra, is a place where vegetables take center stage. From the well-known to the more obscure, diners are treated to expertly prepared dishes where vegetables are the main ingredient, and even make their way into desserts. The restaurant’s philosophy is one of sustainability, a trend that is becoming more popular, but for the Salcedo family, who have been running the establishment since 1963, it is simply a way of life.

The Remigio is not just a hotel and restaurant, but a place that bears witness to the passage of time and the impact it has on the lives of people. It is a place where history, memories, and the essence of the past continue to thrive, inviting visitors to come and enjoy the magic and mystery of this unique place. 

Remigio restaurant in tudela Navarra

History of Remigio restaurant

As time passes, it leaves behind memories, fragments of history, and corners that become an integral part of our lives. The Remigio Hotel and Restaurant in Tudela, Spain, is one such place that has witnessed the passage of time and its impact on the history and lives of people who have been there.

The history of Remigio restaurant dates back to 1839 when it was known as the Posada Pelairea. This family-run inn was bought by Don Julián Pelairea and his wife Doña Martina Zunzarren. The inn remained in the family for generations, and it was visited by the renowned romantic poet Gustavo Adolfo Becquer in 1864 on his way to Veruela. The inn was later renamed Fonda Europa, and in 1905, Don Remigio González took over the establishment, renaming it Fonda Remigio.

At the beginning of the 20th century, the Remigio started to export and distribute vegetables, which is a significant gastronomic identity of Tudela and the Ribera de Navarra, making the Remigio a proud ambassador of the region’s cuisine. The hotel’s main hall still boasts the artisanally crafted woods that were brought from a restaurant in San Sebastian in 1936.

In 1963, the Salcedo-Zabalza family, who had a tradition of hospitality, took over the Remigio, which became known as the Remigio Hostal Restaurant. The family continued the tradition of hospitality and later passed it down to the third generation, now known as Salcedo-Irala.

In 2021, the Salcedo-Irala brothers, Luis and Juan, took over the reins of the hotel, and after a year and a half of renovation, the Remigio underwent a transformation from a hostel to a hotel, and new restaurant space was added. The new restaurant is named Remigio Choko, in honor of their first restaurant which was run by their parents and grandparents, and was located just 50 meters away. The hotel now looks towards the future with pride in its rich history.

Remigio Restaurant main dining space

The main dining room of Remigio can seat 80 diners, and on weekends, locals and tourists pack the historic space to enjoy traditional dishes such as stuffed squid and patorrillo, a typical Navarran stew made with lamb offal and blood. However, the real stars of the menu are the dishes made with seasonal vegetables. In spring, diners can enjoy the four-ace vegetable stew, artichokes with clams, and asparagus with poached eggs. 

In summer, it’s all about the “ugly” tomatoes, while in the fall, the menu features las pochas and cristal peppers. And in winter, it’s time for chicory, red thistle, and borage , a vegetable that is widely consumed in the area but not well-known in other parts of Spain.

El Choko

For those looking for a more exclusive experience, El Choko, the restaurant’s gastronomic space opened in 2022, offers a tasting menu featuring exclusively vegetables. Chef Salcedo previously served these dishes in the main dining room, but now with El Choko, he has the opportunity to develop new dishes and experiment with vegetables in new ways.

Remigio restaurant spaces

Remigio Restaurant offers 4 different spaces for a personalized dining experience, all four are situated in the historic center of Tudela, at n2 of plaza de Fueros. 

A taste of a menu in Remigio restaurant

From humble beginnings of utilizing locally sourced products with techniques to elevate them, the gastronomic menus of Remigio Restaurant have evolved into multi-course offerings centered around the orchards of Tudela, and the natural seasons of their products. 

Vegetables are the kings of the menu in all its courses, starting with appetizers rich with onions, garlic, and leeks, going through the second course where especially through the spring artichokes, peas, and broad beans are edible pieces of art. In their special vegetable menu, you can enjoy cauliflower in a dessert

Luis Salcedo: The Chef behind Remigio Restaurant

Luis Salcedo‘s love for the culinary arts was instilled in him at a young age. Growing up in a family of restaurateurs, he learned the ropes of the business by working alongside his parents in their restaurant. However, his passion for cooking didn’t stop there. He went on to pursue a formal education, completing two master’s degrees in culinary arts at the prestigious Basque Culinary Center.

Training and education:

In addition to his formal education, Luis also gained practical experience working at the renowned Les Cols restaurant in Olot-Girona. This experience provided him with a fresh perspective on the culinary arts, and he incorporated this newfound innovation into his family’s business Remigio restaurant.


Philosophy, work and awards:

At the heart of Luis’s cooking philosophy is a deep respect for tradition. He believes that the best way to honor the culinary heritage of his region is by using local, seasonal ingredients to create dishes that are both delicious and authentic.

His family’s restaurant, the Remigio, has become renowned for its innovative take on traditional dishes, earning a prestigious SOL Repsol award in 2019.

Slcedo´s culinary skills have not gone unnoticed, as he was awarded the Annual Prize from the Navarra Academy of Gastronomy in 2018 for his exceptional treatment of vegetables in his dishes.

In 2022 Remigio Restaurant was recommended by The Michelin Guide and won the Premio T de Oro of Tapas magazine

Passion and commitment:

But Luis’s passion for the culinary arts goes beyond his work in the kitchen. He is also dedicated to promoting Navarra’s rich culinary heritage and supporting local producers. Through his work with Zaldicook and Saborea Tudela, he helps to raise awareness of the region’s unique culinary traditions and supports local farmers and producers.


For Luis, the culinary arts are more than just a profession – they are a way of life. His passion for cooking and dedication to preserving the culinary traditions of his region have made him one of Navarra’s most respected chefs. And with his family’s restaurant, the Remigio, undergoing an ambitious renovation and expansion in 2021, he is poised to continue making a mark on the culinary world for years to come.

The ugliest tomato of Tudela

Fun Fact: The ugliest tomato of Tudela

The “Ugly Tomato of Tudela” contest is an annual event organized by Remigio Hotel and Restaurant. It aims to showcase the virtues of a particular variety of tomatoes that is grown in the riverside orchard and is widely recognized for its exquisite aroma and flavor.

The “Ugly Tomato of Tudela” is a type of tomato of the “Marmande” variety that is mainly cultivated in the Navarra Riverbank area. It has thin skin, and intense red color, and stands out mainly for its juicy texture and its powerful and unforgettable flavor. The tomato is highly regarded for its excellent quality and is a true delicacy that the Tudela orchard offers during the summer season.

Externally, the “Ugly Tomato of Tudela” is characterized by being flattened and presenting imperfections, which adds to its uniqueness. Its firm but thin skin, juicy and tender flesh, and unmistakable flavor are what make this tomato stand out from the rest.

The harvest of this vegetable begins in July and lasts for a couple of months, depending on the weather conditions. This tomato is so important in the Tudela region that it even has its own contest, called “El Feo de Tudela,” which celebrates the unique qualities of this tomato during the summer season.

The “Ugly Tomato of Tudela” contest features different categories, such as the best-tasting tomato, the ugliest tomato, and a wonderful tomato-themed dinner organized by El Club de las Guisanderas de Asturias. It is an opportunity to showcase the gastronomic value of the Tudela region and celebrate the excellence of this unique tomato variety.

So stay tuned, and don´t miss this tomato summer event that has nothing to do with the Tomatina.