Kabo
Pamplona, Spain
⭐1 Star
The Experience
From Michelin Guide
This pleasant, contemporary-style restaurant, which takes its name from the Masai word for “butterfly”, has expanded its facilities and enhanced its comfort following a change of location to just a few metres from its original home. On its single, contemporary tasting menu, based around seasonal ingredients, a love for its land, and support for small-scale local producers, the focus is firmly anchored on the cuisine of the Navarra region. One dish that we found particularly delightful was the Transformación dessert, which seemingly undergoes a metamorphosis from a silkworm into a butterfly on the plate under the gaze of mesmerised guests! Make sure you book ahead to enjoy this theatrical performance to the full!
Unique Things
From Visitor Experiences
Name and Philosophy Inspired by the Masai Word for "Butterfly": Kabo derives its name from the Masai word for "butterfly," symbolizing transformation and growth. This philosophy is visibly expressed in the kitchen with the phrase “Pursue a dream big enough never to lose sight of,” reflecting the restaurant’s commitment to ambition and evolution.
Signature Dessert "Transformación" with a Metamorphosis Theme: The restaurant features a unique signature dessert called Transformación, which visually and conceptually represents a metamorphosis from a silkworm into a butterfly on the plate, creating an engaging and theatrical dining experience for guests.
Focus on Navarra Regional Cuisine Using Every Part of Seasonal Ingredients: Kabo’s tasting menu is deeply rooted in Navarra’s local cuisine, emphasizing seasonal ingredients and small-scale local producers. One notable dish uses onions from La Mejana with a broth that creatively utilizes every part of the vegetable, showcasing a zero-waste, nose-to-tail approach to cooking.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Kabo in Pamplona include:
Onions from La Mejana: These onions are a highlight in one of their signature dishes, where every part of the vegetable is used, accompanied by a special broth. This showcases the restaurant's commitment to local, seasonal ingredients and zero waste philosophy.
Seasonal local produce from Navarra: Kabo emphasizes ingredients sourced from small-scale local producers in the Navarra region, reflecting a deep connection to the land and its culinary heritage.
Butterfly motif in dessert ("Transformación"): While not a single ingredient, the signature dessert involves a creative transformation concept symbolizing a silkworm turning into a butterfly, highlighting the restaurant's artistic approach to ingredients and presentation.
These ingredients and concepts are central to Kabo's contemporary tasting menu, which celebrates Navarra's terroir and innovative culinary techniques.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Menú Especial San Fermín 2025: €80 (available Tuesday to Thursday lunch and Friday lunch)
- Menú Terruño: €110 (available Tuesday to Sunday lunch and Friday and Saturday dinner)