Kabo

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!

• 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.

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.

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)