Restaurant treintaitrés

History

It all began in 1952 in the cantina of Gallur station, where Ricardo's grandmother cooked his recipes. His father, still a child, helped him for years in the business and when he turned 23 he decided to put into practice what he had learned in Tudela.

It was there that Ricardo's parents founded Club 33: a name they chose because at that time it was fashionable to use the word Club, it seemed to evoke something different. He added a figure to it, something that was common in those years.

History repeats itself a generation later, Ricardo begins to help his parents when he is very young. Little by little he realizes that it's not just a job, it's a way of life he's passionate about. So when the opportunity arises, he begins to take the reins of the business and one of his first decisions is to keep the original number of the restaurant: 33, as a tribute to his parents. Together with María Pilar, his wife, they decide to continue offering those dishes that have begun to place them at the head of Navarre Cuisine.

Implementing new strategies such as the creation of a network of local farmers who supply them every morning. Demanding maximum quality and freshness from all its suppliers. Carrying out research into the handling and cooking of vegetables, which leads to completely new flavours and textures.