David Rustarazo
Chef-owner of Nairod in l'Antiga Esquerra de l'Eixample — a Repsol Sol restaurant built around game, broths, and traditional cuisine without rush.
- Repsol Soles
1- Restaurants
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David 'Rusti' Rustarazo is the chef-owner of Nairod in l'Antiga Esquerra de l'Eixample, a Repsol-Sol restaurant he opened in February 2019. Trained at Coure under Albert Ventura, his cooking is ingredient-led and unhurried — market-driven Catalan cuisine with an increasing focus on fish and standout seasonal game dishes.
Biography
Early years
Rustarazo is a self-made chef whose career was shaped by hard work and experience in kitchens abroad, before settling into the kitchens of Barcelona.
Career
Rustarazo trained mainly at Coure under Albert Ventura — a long apprenticeship at one of the city's most respected counter-format restaurants. In February 2019 he opened his own restaurant, Nairod, in l'Antiga Esquerra de l'Eixample. The name is a tribute to his son Dorian, spelled backwards. Nairod carries one Repsol Sol; the format is intentionally intimate — a contemporary bistro setting with an increasing focus on fish year-round and game dishes (hare, venison, partridge, pigeon) when in season.
Philosophy
Rustarazo's cooking sits in the tradition his Coure years shaped — ingredient-led, intense in flavour, and unhurried. The restaurant's tagline 'tradición y cocina sin prisa' — tradition and cuisine without rush — captures the register: market-driven cuisine built around long cooking and well-developed flavour.
Restaurants
On Guidavera
1Accolades
- ·1 Repsol Sol at Nairod
- ·Trained at Coure under Albert Ventura
Frequently asked
Does David Rustarazo have a Michelin star?
No — Nairod carries one Repsol Sol.
Where can I eat David Rustarazo's cuisine in Barcelona?
Nairod in l'Antiga Esquerra de l'Eixample, the intimate Eixample restaurant he opened in February 2019. The menu leans on fish year-round and includes standout game cookery — hare, venison, partridge, pigeon — when in season.