Martín Narvaiz
Co-founder of Lana, Madrid's 2 Repsol Soles Argentine parrilla, where he handles meat selection, aging and the grill.
- Repsol Soles
2- Restaurants
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Martín Narvaiz is the co-chef, with his brother Joaquín Narvaiz, of Lana, an Argentine wood-fired parrilla in Madrid's Ríos Rosas neighborhood that holds two Repsol Soles and ranks No. 18 on the 101 World's Best Steak Restaurants list. Raised at the family's Estancia La Azucena near Tandil, Argentina, Martín moved to Madrid first, at 19, with Joaquín following five years later. At Lana, which they opened in January 2022, Martín handles meat selection, aging and the grill, while Joaquín runs the all-Argentine wine program.
Biography
Early years
Martín Narvaiz grew up with his brother Joaquín Narvaiz on the Estancia La Azucena near Tandil, in Argentina's Buenos Aires province, where their father oversaw sheep shearing and wool storage for more than 8,000 sheep a year and ran the grill when the family hosted guests, teaching both brothers the asado tradition. Their grandfather, José, had emigrated from Asturias, Spain, to Argentina, and the brothers made the reverse trip: Martín moved to Madrid first, at 19, and Joaquín followed five years later, at 18.
Career
Both brothers worked in Madrid restaurants before going into business together, including a specialty coffee bar in Chamberí serving artisanal butter medialunas, along with other ventures that opened and closed. They spent years developing the idea for their own asador before opening Lana on Calle Ponzano in January 2022, in a former supermarket they renovated over two and a half years; construction ran through the pandemic and nearly bankrupted them twice, and they leaned on family help to finish it. At Lana, Martín handles meat selection and aging, sourcing Argentine cuts such as entraña and ojo de bife from Rauch near their hometown alongside dry-aged Spanish Rubia Gallega beef held up to 350 days, and runs the wood-fired grill; Joaquín curates the restaurant's all-Argentine wine list. Lana holds 2 Repsol Soles, ranks No. 18 on the 101 World's Best Steak Restaurants list, and won the Academia Madrileña de Gastronomía's international-cuisine award in 2025.
Philosophy
The brothers describe their approach as sharing the grilling tradition they learned from their father while evolving it for Madrid. Lana is built around the parrilla as its centerpiece, cooking over wood-fired coals and dry-aging both Argentine and Spanish beef, and the menu is dedicated to the family who taught them the trade.
Restaurants
Martín Narvaiz in our guides
Editorial guides featuring Martín Narvaiz’s restaurants.
Accolades
- ·2 Repsol Soles, Lana
- ·No. 18, 101 World's Best Steak Restaurants, Lana
- ·Premio Cocina Internacional, Academia Madrileña de Gastronomía, Lana (2025)
Frequently asked
Does Martín Narvaiz have a Michelin star?
No. Lana, the restaurant he runs with his brother Joaquín, holds two Repsol Soles and ranks No. 18 among the '101 World's Best Steak Restaurants.'
What is Martín Narvaiz's role at Lana?
He selects and ages the beef and runs the wood-fired grill. His brother Joaquín curates the restaurant's all-Argentine wine list.
Where can I eat Martín Narvaiz's cooking in Madrid?
At Lana, Calle Ponzano 59, in the Ríos Rosas neighborhood, which opened in January 2022.
What kind of cuisine does Martín Narvaiz cook?
Argentine-style wood-fired parrilla, built around Argentine cuts like entraña and ojo de bife alongside dry-aged Spanish Rubia Gallega beef.
Where did Martín Narvaiz grow up?
On the Estancia La Azucena near Tandil, in Argentina's Buenos Aires province, where his father managed sheep shearing and taught him to grill.
Where does Martín Narvaiz source Lana's beef?
Argentine cuts come from Rauch, near the Narvaiz family's hometown of Tandil, alongside dry-aged Spanish Rubia Gallega beef held for up to 350 days.