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
- 1
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.