Some chefs follow recipes.
Nacho grows them.
Born in Cascante and now leading the kitchen at Verduarte in Pamplona, Nacho Gómara is part of a new generation of Spanish chefs redefining fine dining through territory, seasonality and deep respect for local produce.
Creative, grounded and fiercely passionate about traditional cuisine, Nacho is a devoted advocate of km 0 ingredients and Navarra’s agricultural heritage. But his connection to the land goes further than sourcing — it begins at the seed.
Few tasting-menu chefs oversee their ingredients from origin to plate the way he does. Nacho carefully selects heritage seeds, cultivates many of his vegetables in his own kitchen garden and saves seeds each season from the finest harvests to replant the following year. It’s a slow, deliberate cycle that turns farming into authorship and ingredients into identity.
At Verduarte, that devotion becomes narrative.
Guests are often welcomed straight into the kitchen, where conversations begin over a glass and the story behind each product unfolds naturally — where it was grown, why it matters, how it shapes the dish. Many ingredients come from his own soil. Others from trusted local growers he knows personally. Every element carries provenance.
