The story
Aaron Ortiz and Jaione Aizpurua run Kabo in Pamplona, where Basque cooking begins with soil health rather than trends. They rebuilt this venue after the pandemic, treating every plate as a shared responsibility between cooks and servers. The team handles vegetables that travel minimal distances from Navarra growers. Daily service follows the natural pace of local harvests.
Diners select from three structured menus that shift with the calendar. The eight pass Semilla format explores early harvests during weekday lunches. An eleven pass Raíz journey connects guests to essential regional memories through straightforward techniques. The thirteen pass Terruño option extends over two and a half hours, mapping the landscape across changing seasons.
The dining room functions as an extension of Navarra’s agricultural cycles. Local farmers participate actively in menu development instead of operating as distant suppliers. This dedication to regional ecology secured three Radishes from the We’re Smart Green Guide in 2026. Patrons experience this Basque kitchen, which values direct trade routes over imported convenience.
Recognition
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