While controversial to some, bullfighting remains an integral part of Spanish culture, with Pamplona hosting bullfights every evening during its San Fermín, or Running of the Bulls, festival. However, there's another aspect of this tradition that visitors might find intriguing – the culinary exploration of bull meat.
Bull meat, also known as "carne de toro," holds a special place in Spanish gastronomy, deeply intertwined with the country's cultural identity. While the thought of consuming bull meat might initially evoke mixed emotions, it's essential to understand the context in which it is prepared and enjoyed. In Pamplona, the "toro de lidia" bull meat comes directly from bulls that were killed in bullfights, and utilizing every part of the animal (including its tail and testicles!) is a sign of respect for its sacrifice.
One of the places where adventurous foodies can experience this unique delicacy in Pamplona is at Calle de la Merced, a charming street lined with traditional restaurants and bustling with the energy of locals and tourists alike. On Calle de la Merced, visitors can indulge in a variety of dishes featuring bull meat, prepared with expertise and served with pride. From succulent steaks soaked in red wine to hearty house-made bull stews, the menu offers a diverse range of options to satisfy any palate.
What makes dining at Calle de la Merced truly special is the communal experience it offers, especially in the late-morning following the bull runs. Picture yourself seated at one of the long outdoor tables, surrounded by locals exchanging stories and laughter, while the aroma of grilled meats fills the air. The restaurants on Calle de la Merced are also a favorite for routine bull-runners from all over the world, so you'll get the chance to discuss the highlights of the morning bull run with the experts. It's an opportunity not only to savor the tastes of Pamplona but also to connect with its vibrant culture and warm-hearted people.