The story
Kabo, at Avenida de Zaragoza 10 in Pamplona, is a contemporary Basque restaurant that received a 1 Star Michelin distinction in 2026. Chef Aaron Ortiz and dining room manager Jaione Aizpurua run the kitchen and room together, cooking Navarran food with a modern hand while keeping its roots close.
The menu starts with the restaurant's own vegetable garden, which the house describes as setting the rhythm of the cooking. Vegetables are cooked at the point of the season, and the kitchen says its produce does not travel long distances before it reaches the pass. The 2026 We're Smart Green Guide awarded Kabo three radishes, a recognition that sits alongside its Michelin star.
Kabo runs three set menus. Semilla is an eight-course lunch served Tuesday to Friday, taking about an hour. Raíz offers eleven courses over roughly 90 minutes, while Terruño is the longest, with thirteen courses across two and a half hours, built around Navarra as a pantry and an identity. For San Fermín 2026, the kitchen prepared a fourteen-course tasting in which each dish takes its name from a figure in Pamplona's Comparsa de Gigantes y Cabezudos. The kitchen does not offer a vegetarian or vegan menu.
Jaione Aizpurua leads the room, alongside a team the restaurant names as Marco, Iker, Marina and Maddi. The house describes its dining room as one that listens, interprets and accompanies its guests. The venue also lists a chef's table, wine pairing and outdoor seating among its services.
Recognition
Details
Location