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The Alma Pamplona hotel’s restaurant, which now occupies several outbuildings, offers a dining experience that is an enjoyable journey through its elegant spaces – you’re welcomed at the main entrance, then escorted to the kitchen garden, and onto the landscaped garden for initial aperitifs and appetisers. Subsequent staging posts include the bar, the attractive fermentation and preserves bar (the restaurant uses ancestral preserving methods), with remaining dishes served in La Biblioteca, with views of the aromatic herb garden and the large flowerpots adorning the vegetable garden. Chef Leandro Gil, who is constantly carrying out research into vegetables (roots, halophiles, sucrose etc) showcases his cooking on a single, contemporary-style tasting menu that is usually based around just a few perfectly combined ingredients. Coffee, served in the bright Salón de Té, is accompanied by delicious petits fours that also highlight plants from the Navarra region.