Review of Asador Katuzarra, Pamplona: A No Bull Meal
Asador Katuzarra in Pamplona offers an authentic Spanish grillhouse experience, distinguished by its central location, vibrant atmosphere, and a focus on quality ingredients.
If you’re serious about Spanish food in Pamplona, Asador Katuzarra is one of those names that comes up again and again—and with good reason. This is a restaurant that gets straight to the point: prime ingredients, a proper asador grill, and a team that knows how to let the food do the talking. I recently had the pleasure of settling in for a long, leisurely meal here with an amazing bunch of people who had travelled all the way from Australia, and from the first bite to the last, it was a showcase of why Spanish grillhouse dining is so beloved.
Asador Katuzarra: Location, Atmosphere, and First Impressions
Asador Katuzarra sits right in the thick of Pamplona’s old quarter, a stone’s throw from Plaza del Castillo. It’s the kind of location that makes you feel plugged straight into the city’s heartbeat—step outside and you’re surrounded by winding lanes, bustling squares, and the everyday rhythm of local life. The exterior is understated, but the moment you walk in, you’re greeted by a buzz that tells you this place is the real deal. For more on the city, see Pamplona tourism.
The interior is classic asador: long, narrow, and always lively. There’s a bar running down one side, perfect for a quick drink or a plate of jamón, and tables packed in just close enough to make things sociable without feeling cramped. The décor is rustic but not overdone—exposed brick, wooden beams, and just enough Spanish touches to remind you where you are. At the back, the open asador grill takes pride of place, with chefs working over glowing coals and a display of prime beef cuts ready for the fire. The aroma of wood smoke and sizzling meat fills the room, setting the stage for what’s to come.
The Asador: Centre Stage and Heart of the Experience
At Katuzarra, the asador isn’t just a kitchen—it’s the heart of the restaurant. The grill is in full view, and it’s clear the chefs here know exactly what they’re doing. There’s a confidence to the way they handle the fire and the meat, seasoning simply with coarse salt and letting the natural flavours shine. Watching a Rubia Gallega chuleton hit the grill, flames licking at the fat, is enough to make any steak lover’s heart beat a little faster.
The Menu: Extensive, Well-Priced, and Focused on Quality
Katuzarra’s menu is a celebration of Spanish classics, with a particular focus on grilled meats and regional produce. Prices are refreshingly reasonable for the quality and quantity on offer, especially given the central location and the calibre of ingredients. There’s a set Grill Menu for those who want the full asador experience, and a Menu of the Day that offers brilliant value at lunchtime. But for this visit, we stuck to what I believe Katuzarra does best: a meal built around the grill, with sides and starters that let the main event shine.
What We Ate: A Proper Spanish Feast
Complimentary Starter: Gazpacho
Things kicked off with a complimentary glass of gazpacho—a classic touch that immediately set the tone. Served chilled, the soup was vibrant and smooth, packed with the flavour of ripe tomatoes, a drizzle of good olive oil, and just enough garlic to keep things interesting. It was light, refreshing, and the perfect palate awakener before the heavier dishes to come.
Queso Idiazabal
We ordered a plate of Idiazabal cheese to start, and it was everything you want from a Spanish sheep’s milk cheese: firm, slightly smoky, and full of character. The cheese was sliced thin and served with walnuts and cubes of quince paste. The combination of the nutty, savoury cheese with the sweet quince and the crunch of the walnuts was spot on. It’s a simple dish, but when the ingredients are this good, that’s all you need.
Pimientos de Padrón
Next up were the Pimientos de Padrón—those little green peppers that are a staple in any proper Spanish meal. These were pan-fried, blistered, and sprinkled with flaky salt. Most were mild, but every now and then you’d get one with a bit of a kick. They were tender, moreish, and the perfect snack to nibble on between sips of wine.
Pimientos Asados
The Pimientos Asados arrived next: strips of roasted red pepper, peeled and dressed simply with olive oil and a touch of garlic. The peppers were sweet, smoky, and meltingly soft, with the olive oil adding richness and depth. Eaten alongside the cheese or just piled on a piece of crusty bread, they were a reminder of how the simplest things can often be the most satisfying.
Ensalada Mixta
To balance out the richness, we went for the Ensalada Mixta—a classic Spanish mixed salad. Crisp lettuce, ripe tomatoes, onions, and olives, all tossed in a light vinaigrette. It’s not a showstopper, but it does its job perfectly, adding freshness and crunch to the meal and helping to cut through the heavier flavours from the grill.
Ración Patatas Fritas
No Spanish feast is complete without a plate of patatas fritas, and Katuzarra’s did not disappoint. These were golden, crisp, and generously portioned—proper chips, perfect for mopping up steak juices or just enjoying on their own with a sprinkle of salt.
Pan
Throughout the meal, we were kept well supplied with fresh, crusty bread—essential for soaking up every last drop of olive oil and sauce from the plates.
The Main Event: Chuletón Rubia Gallega (what we came for!)
Then came the star of the show: the Rubia Gallega chuleton. We ordered two—one weighing in at 1.3kg, the other at 1.2kg. These are serious steaks, served bone-in and grilled over the asador until the outside is deeply caramelised and the inside remains juicy and perfectly pink. The fat cap on the Rubia Gallega is a thing of beauty—golden, buttery, and packed with flavour.
The steak was brought to the table sizzling, carved into thick slices, and served simply with a sprinkling of salt. Every bite was a reminder of why Galician beef is so prized: rich, deeply beefy, and with a texture that manages to be both tender and satisfyingly substantial. The flavour was intense, the marbling just right, and the char from the grill added a smoky note that tied everything together. This is steak as it should be—unadorned, expertly cooked, and absolutely unforgettable.
Sides and Sharing
The chuleton was served with the patatas fritas and the ensalada mixta, both of which worked perfectly as accompaniments. The chips soaked up the steak juices, while the salad cut through the richness and refreshed the palate between bites. The pimientos asados and the Idiazabal cheese also made excellent partners for the beef, adding sweetness, smokiness, and a touch of earthiness to the mix.
Service and Atmosphere
Service at Katuzarra was spot on: friendly, efficient, and knowledgeable without being overbearing. The staff were happy to make recommendations and checked in just enough to make sure everything was running smoothly. The atmosphere was lively but never chaotic, with the open grill adding a sense of theatre and the buzz of contented diners filling the room. It’s the kind of place where you can settle in for a long lunch or dinner and never feel rushed.
Value for Money
Given the quality of the ingredients, the skill in the kitchen, and the generous portions, Katuzarra offers excellent value. The prices are more than fair for what you get—especially when you consider the central location and the calibre of the beef. The Grill Menu is a great way to experience a bit of everything, but even ordering à la carte, you’ll leave feeling you’ve had your money’s worth.
Final Thoughts on Asador Katuzarra
Asador Katuzarra is everything you want from a Spanish grillhouse: central, lively, and completely focused on the food. The asador grill is the heart of the operation, turning out steaks that are among the best you’ll find anywhere, and the supporting cast of starters and sides is just as strong. From the complimentary gazpacho to the final spoonful of cuajada, every dish was thoughtfully prepared, full of flavour, and true to its roots.
If you find yourself in Pamplona and want to eat like the locals do—generously, joyfully, and with proper respect for the ingredients—Katuzarra is the place to do it. Come hungry, bring friends, and be ready for a meal that’s as much about the experience as it is about the food. This is Spanish dining at its best, and I can’t wait to go back for another round.