We also got up and got ready. The travellers on the road can sleep only one night in an albergue as the place has to be made ready for the new arrivals. Every one must leave before eight 0'clock in the morning and new arrivals are not allowed to come until 2 or 3 0'clock in the afternoon. This is to ensure that the people on the road have indeed come by foot or bicycle and if some one turns up at eight or nine in the morning, it means that he has travelled by bus or motor cycle and can not be admitted as a legitimate pilgrim. Also the hospitalarios need time to clean up the place after the visitors have left.
The morning was sunny and bright, we left after having a cup of coffee and after walking about 500 metres through the village streets, we reached the village centre and entered La Conrada, the popular restauran. We saw that many of our fellow travellers were also sitting in the restaurant and enjoying their breakfast. The place was cheerful and every body seemed to be talking at the same time.
We sat down at a free table and ordered our breakfast of toasted bread, olive oil and fresh tomatoes, fresh cheese and two large cups of cafe con leche(coffee with milk). After enjoying our breakfast, we picked up our backpacks and continued our journey north. Our road map showed that the next stop of the day was a small village called Mañeru, situated at an altitude of 451 metres above sea level, about 16 kms. from Uterga which we had just left behind and about 30 kms from Pamplona, with a population of less than 400 inhabitants. It is situated on the Camino and the rivers Arga and Salado, run through its boundaries.
The Villa Mañeru and Puente de Reina became the cross roads for pilgrims coming from Roncesvalles and Somport (Camino Frances), which merge with the routes from Aragon and Navarre. As the legend say "all roads lead to Rome", similar legend also says "From here all the routes to Compostela will be one".
Another regional dish is Pochas, a variety of white haricot or kidney beans, stewed and served with pickled green chillies (gindillas) or added to meat dishes. Chorizo, charcoal grilled T-bone or Sirloin steak,Chistorra the thin sausage which you will find in any butcher shop and which is added with vegetable stews are popular dishes.
Lettuce hearts cut lengthwise, with anchovies or ham, sprinkled with thinly sliced fresh garlic and vinaigrette sauce is another popular dish.
My favourite dish is Lamb al chilindrón, with chopped onion, fresh garlic & ginger and stewed on slow fire with white wine. I always add fresh ginger, red instead of white wine, saffron, a few cloves and one or two cardamom pods and stew it over low fire.
We stayed at Casa Rural Isabel in Mañeru, an old three storey house, which had four guest rooms on the ground floor. The rate was 35 euros. The room we had was spacious, airy and full of light and we made ourselves comfortable, did some reading and took a short siesta.