The Txiki Bar – Jai It’s a bit hidden in the Iturrama neighborhood In Pamplonabut it is she who has the most loyal customers tripe, pork liver, ajoarriero, snouts, black puddings, torreznos and pig’s ears, among other delicacies that its regulars enjoy.
It is located at the bottom of 25 rue Esquiroz with a terrace overlooking a large square with no cars parked nearby. Very close to other establishments that we have known in this section of local commerce.
As is the case, for example, of Jelly with puff pastries that melt in your moutheither Chelsy bar renovated by Raúl Fernández on Iturrama Street.
Roberto Enciso and Lourdes Galar They will celebrate their tenth anniversary at the Txiki – Jai bar, after other hospitality stops at the Larumbe bar and the Manila bar in the second Ensanche of Pamplona.
They have very clear ideas for the future: “We have decided that we will work long hours all our lives and that It’s time to stop working and rest a little, that it is time, and then we will withdraw when it is our turn.
“We left the bar at a fairly high point, it’s not that the bar doesn’t work, it works very well. It’s a business opportunity for anyone who takes it seriously.as we did,” Roberto says.
They have not set a fixed date to leave “But it must be this year 2024, yes or yes. December or if it can be in November, it is much better. We have received calls and there is interest in responding to them. Among them, a couple who want to continue doing the same thing as us.”
The specialty of Txiki – Jai is “all that they are snouts, ears, lamb carcasses that you can’t find there, sweetbreads, calves’ feet, fresh bacon, “Onion liver, double chin… things that are becoming more and more popular,” Roberto explains.
Other very homemade dishes stand out: “We have an excellent black pudding that comes from Burgos and several different tortillas like tuna piparras and Rioja joy potato, which is the one that stands out the most and is a little spicy.
The Txiki – Jai bar does not offer daily menus: “We did it before the pandemic but it does not compensate us and We prefer to give rations. Much better this way and makes the genre turn more. “We also offer combination dishes without any problem.”
They open the bar from seven in the morning to four in the afternoon and in the afternoon from six thirty to ten in the evening. “People come and repeat. It’s appreciated that they like it. “We’re going to leave with a good base. We’re leaving with a bit of sadness. This is our last point in the hotel industry,” concludes Roberto Enciso.
