Nákar Restaurant

The chef

Xabier Blanco (Nákar Restaurant)
Xabier Blanco was born in Pamplona, Navarra, in 1992.
He pursued his culinary studies at the Basque Culinary Center (Mondragon University), where he completed a Degree in Gastronomy and Culinary Sciences, specializing in the field of Food Industry.
During his four years of study, he completed internships at renowned Michelin-starred restaurants in Spain and Mexico City, which enriched him with experiences and influences from different culinary perspectives.
He completed his final project at the Center for Technological Innovation CTIC - CITA in La Rioja. Afterward, he continued working at the center as a Food Projects Technician for companies in the agri-food sector upon completing his studies.
Subsequently, a new job opportunity arose in Las Palmas de Gran Canaria, and at the age of 23, he started working as the Head Chef at the Summum Restaurant in the Reina Isabel**** Hotel.
During his time at Summum, he earned a place in the Michelin Guide 2020 with a "Michelin Plate" recommendation.
Furthermore, in recognition of his work, he received the title of "Chef Revelation of the Canary Islands" in 2017 and has maintained a presence in the Repsol Guide with 1 Repsol Sun for several consecutive years.
Finally, amidst the COVID pandemic, he decided to embark on his own solo project and opened his first restaurant, Nákar.
He has been honored by the Basque Culinary Center as one of the top 100 talents in Gastronomy and Nákar Restaurant has been included in the Michelin Guide.
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