The festival is also experienced through the palate. Pamplona holds on to a solid gastronomic tradition that coexists — not always harmoniously — with the mass tourism of these nine days. Here's the guide to eating well without falling into the tourist traps.
Dishes you have to try
Chistorra and bull stew: historically linked to the festival's bullfighting tradition, they're commonly found on special menus during San Fermín.
Pochas: tender Navarrese beans, one of the most identity-defining dishes of local cuisine, usually stewed with vegetables or compango (pork accompaniments).
Bacalao al ajoarriero (cod in garlic sauce) and magras con tomate (cured ham slices with tomato): two classics of Navarrese cooking that are rarely missing from the menus of Old Town restaurants during these dates.
Pintxos: the Old Town is packed with dozens of bars competing with offerings ranging from the classic pintxo — Spanish omelette, ham, anchovy — to more creative, contemporary versions.
What to drink
Kalimotxo (red wine mixed with cola) is the most ubiquitous drink on the street, cheap and easy to share in a group. For something more serious, Navarre wines with designation of origin offer a far more interesting alternative in any bar or restaurant in the city centre.
A must with a name of its own
The churros from La Mañueta, made by a century-old churrería that only opens on specific dates, are a mandatory stop after a long night of celebration. Ask any local — they'll know how to point you there.
Tips to avoid overpaying
Prices rise across the whole city during the festival, but the increase is much steeper in the most touristy streets of the Old Town. Moving two or three streets away from the epicentre of the festival usually brings the price of a pintxo down without sacrificing quality. Avoid bars with menus in several languages and laminated photos at the door: they tend to be the most expensive and least authentic.