El Molino de Urdániz y Origen

"The last thing you expect in an old stone mansion such as this, which has witnessed the passing through of pilgrims heading to Santiago de Compostela along the Way of St James over the centuries, is innovative cuisine that is well worth a break in your journey. Its interior is both rustic and contemporary in style, with two separate sections: the informal dining area at the entrance (Origen restaurant), dedicated to the traditional and inexpensive set menu; and the more refined gourmet dining room upstairs (with just three tables) where you can eat while watching the chefs at work. David Yárnoz prepares sincere, creative cuisine that is highly appealing in terms of both its presentation and flavour, and always showcases the outstanding produce of the Navarra region (pork from Lekunberri, vegetables from Tudela, trout from the Baztan area, game from de Errea, eggs from the Iza valley etc) and a strong commitment to the local region. This is demonstrated on a single surprise menu (Clásicos & Evolución) featuring the restaurant’s signature dishes alongside its more recent creations." - Michelin Inspector

Landscape on a Plate: David Yárnoz Dishes Up Eco-Conscious Cuisine from Northern Spain to Taipei

"Located in a 150-year-old country house just outside Pamplona, this two-MICHELIN-starred, MICHELIN Green Star restaurant has long championed the natural and cultural legacy of Navarre. An extensive, research-driven network of small producers underpins the menu: pork chops from free-roaming Euskal Txerria (Pío Negro) pigs in nearby Lecumberri are cured with salt and spices, then served with a beurre blanc seasoned with caper water and sherry, enriched by Navarrese caviar and texturized pork fat; wines include a distinctive white from a Valle del Bastán couple working with the chacoli grape. Hyper-locality is expressed in dishes like the ethereal dessert Mar y Montaña, where a pine nut cream base supports seaweed crumbs, caviar, tender pine needles, and smoked resin to evoke the pine forests around Urdániz and Yárnoz’s coastal memories of San Sebastián. Sustainability is woven into the experience, from energy-use awareness to creative upcycling—such as turning fish skin from Origen’s ajoarriero into a course paired with cod-flavored foam and house bell pepper extract, with pepper trimmings fermented into shiokoji to season other dishes." - Vincent Leung

Origen

"Located on the ground floor of an old stone building (the same one that houses the two-Michelin-star El Molino de Urdániz), Origen showcases the cooking of award-winning chef David Yárnoz but in a much more informal and relaxed format. Directly accessed from the street, it features a rustic-contemporary dining room, bare wood tables and a single tasting menu that adopts a contemporary take on traditional and regional dishes but with a continued focus on seasonal and locally sourced ingredients. Half raciones are also available." - Michelin Inspector

MICHELIN Guide Taipei & Taichung 2020 Selection Unveiled With 8 New And Newly Promoted Restaurants

"Newly awarded one star, this first overseas branch of the two-MICHELIN-star restaurant El Molino de Urdániz in Spain sits in the MVSA Hotel, where two head chefs trained at the Spanish flagship offer a 12-course tasting menu that takes diners on a culinary journey traversing the mountains and the seas of Taiwan." - MICHELIN Guide Asia

MICHELIN Guide Spain & Portugal 2019 Selection

"El Molino de Urdániz in the Navarrese city of Urdaitz, where chef David Yárnoz maintains a creative proposal exalting the local products of Navarre." - Abbe Baker