Gonzalo García
Co-founder and chef of Nakeima, the no-reservations Asian-Iberian counter restaurant in Madrid's Argüelles neighbourhood, carrying 1 Repsol Sol.
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Gonzalo García co-founded Nakeima in Madrid's Argüelles neighbourhood in 2013 with entrepreneur Luis Gómez-Bua. He and co-chef Roberto Martínez met at Nikkei 225, where both worked under chef Luis Arévalo, and brought that Asian-Iberian fusion sensibility to Nakeima's counter-only, no-reservations format. The restaurant carries 1 Repsol Sol and does not take bookings: diners queue ahead of its two daily seatings.
Biography
Early years
Before training at Nikkei 225 in Madrid under chef Luis Arévalo alongside fellow cook Roberto Martínez, García worked in the kitchens of Kabuki and DiverXO.
Career
In October 2013, García and entrepreneur Luis Gómez-Bua opened Nakeima in Madrid's Argüelles neighbourhood, a counter-only restaurant seating around 20 diners with no reservations taken; guests queue ahead of the two daily seatings. Roberto Martínez Foronda cooked at Nakeima as head chef for about two years and later opened his own restaurant, Tripea, in 2017. The menu changes daily and is listed on a chalkboard rather than printed, built on Asian-Iberian fusion dishes.
Restaurants
On Guidavera
1Gonzalo García in our guides
Editorial guides featuring Gonzalo García’s restaurants.
Accolades
- ·1 Repsol Sol, Nakeima
- ·Trained at Nikkei 225 in Madrid under chef Luis Arévalo
Frequently asked
Does Gonzalo García have a Michelin star at Nakeima?
No. Nakeima carries 1 Repsol Sol; it does not hold a Michelin star.
Did Roberto Martínez cook at Nakeima?
Yes. Roberto Martínez Foronda, who like García had worked at Nikkei 225 under chef Luis Arévalo, cooked at Nakeima as head chef for about two years and later opened his own restaurant, Tripea, in 2017.
Can you book a table at Nakeima?
No. Nakeima takes no reservations; diners queue ahead of its two daily seatings, lunch and dinner, Tuesday to Saturday.
What kind of food does Nakeima serve?
Asian-Iberian fusion built on nikkei technique: a daily-changing menu listed on a chalkboard, served at a single counter seating around 20 diners.
Where did Gonzalo García train before opening Nakeima?
He worked in the kitchens of Kabuki and DiverXO before training at Nikkei 225 under chef Luis Arévalo, where he met future Nakeima co-chef Roberto Martínez.
When did Gonzalo García open Nakeima?
In October 2013, together with entrepreneur Luis Gómez-Bua, in Madrid's Argüelles neighbourhood.