Nákar

The story

Nákar in Las Palmas de Gran Canaria: Chef Xabier Blanco’s Contemporary Basque-Navarran Cuisine

At Nákar in Las Palmas de Gran Canaria, chef Xabier Blanco brings the flavours of northern Spain to the Canary Islands. His cooking is rooted in the traditions of Basque Navarre, but expressed with a contemporary sensibility that has earned the restaurant a place in the Michelin Guide.

Blanco, who trained at the Basque Culinary Center and interned at Michelin-starred kitchens in Spain and Mexico City, opened Nákar during the pandemic. It was his first solo project, and it quickly established itself as a destination for thoughtful, personal cooking. He was named Chef Revelation of the Canary Islands in 2017 and has been recognised by the Basque Culinary Center as one of the top 100 talents in gastronomy.

The restaurant itself is minimal and modern, with an open kitchen that puts the cooking on display. The atmosphere is informal and relaxed, a setting that suits the menu’s range of pintxos and larger plates. There is also an outdoor terrace for al fresco dining.

The food relies on carefully selected local and peninsula products, blending traditional techniques with modern touches. It is a contemporary cuisine that feels grounded in place and season, with clear roots in the Basque-Navarran tradition. The result is a unique culinary experience that transports diners to the north of Spain, without leaving Las Palmas.