THE Golem Cinemas of Pamplona This Monday they hosted the first and only screening in Pamplona of the documentary ‘Buddha jumps over the wall‘. The film tells the story of the journey of David YarnozNavarrese chef with 4 Michelin stars and one green starin Taipei (Taiwan), the place where He opened a replica of his restaurant Urdániz in 2019.
Representatives from the agri-food sector were present at the event, companies affiliated with Reyno Gourmetcooks and other stakeholders, as well as representatives from the Department of Rural Development and INTIA, the public company that manages the brand.
Among the about 300 participants The screening of the documentary was attended by Ana Rivas, Director General of Tourism of Navarre; Natalia Bellostas, Director General of INTIA-Reyno Gourmet; María Teresa Larumbe, Head of the Quality and Agri-Food Promotion Section of the Government of Navarre; and Koldo Martínez, Councillor for Economic Promotion and European Projection of the Pamplona City Council.
In addition, other personalities of Navarrese cuisine were also present. They wanted to accompany the chef David YárnozJaione Echarri Erice and the rest of the Molino de Urdániz restaurant team, like the Idoate sisters (Pilar, Mari Carmen and Esther) or Verónica Rodero.
After watching the movie, there was a colloquium which included film critic Iñaki Arrubla; the documentary’s director, Pedro Peira; and David Yárnoz himself.
“Buda jumps over the wall” in Navarre
This documentary film, sponsored by Reyno Gourmetparticipated in the official Cinema Cocina section of the 27th edition of the Malaga Festival and presents products from different quality brands from Navarre and deeply rooted in emblematic chefs.
Besides Yárnoz, the film features three Michelin-starred Navarrese chefs how are they Koldo Roderofrom the restaurant “Rodero”, which prepares a dish based on asparagus from Navarre; Leandro Gilfrom “La Biblioteca”, to cook their wild herbs from the Hotel Muga de Beloso; and Pilar Idoatefrom “Europa” with the preparation of a Navarrese stew.
Other regional chefs present other quality products from Navarre such as purse seine chops.Euskal Txerri’ by José Ignacio Jauregui, from ‘Masquerade‘, the ‘Pincho luminescente’ by Iñaki Andradas and Luken Vigo, from ‘Baserriberri“, the famous “fried eggs” of Bar Río; vague Chistorra de Navarra from Butchery Manolo and Encarna del Mercado of Santo Domingo.
