Nacho Solana

Nacho Solana's culinary philosophy is deeply rooted in the rich tapestry of Cantabrian tradition, yet meticulously elevated through his distinctive modern sensibility. Having inherited the legacy of his family's modest bar, founded in 1974, Solana embarked on a thoughtful, evolutionary journey rather than a revolutionary one. His vision, honed during formative apprenticeships in revered family-run Michelin establishments like Túbal and Europa, was clear: to transmute ancestral recipes into culinary excellence, always honoring the palate and patronage cultivated by generations before him. This commitment to a gradual metamorphosis ensured that Solana, while ascending to gastronomic heights, never alienated its loyal following, instead inviting them along a journey of refined familiarity. Central to Chef Solana's ethos is an unwavering dedication to the indigenous bounty of Cantabria. His kitchen is a shrine to "sabores de antaño," where the essence of the region's produce is not merely presented but reinterpreted with profound respect and artistry. He champions iconic Cantabrian staples, from the prized anchovies of Santoña—a quintessential regional delicacy—to the distinctive, richly flavored Santander-style tortilla de patata, which he advocates as an essential culinary experience, even above the famed rabas. This profound connection to the land and sea, allowing him to transition from mountain to coast in mere minutes, underscores his belief in a gastronomic identity that is intrinsically linked to its geographical and cultural roots. Solana’s approach is marked by a rare humility, seeing accolades like Michelin stars not as ends in themselves but as mandates for continued growth and defense of his craft. He shuns the notion of "vanguardia" for its own sake, preferring instead a mature evolution of his repertoire. This self-reflective process involves revisiting past creations, refining them with newfound wisdom, and eliminating what he now deems "atrocities" from his earlier, more experimental days. His overarching vision is to continuously enrich Cantabrian traditional cuisine, transforming it from a regional secret into a recognized gastronomic destination, demonstrating that authentic flavors, when treated with technical mastery and passion, can achieve global recognition without sacrificing their soul. Chef Nacho Solana's signature approach is characterized by an exquisite balance of profound respect for Cantabrian culinary heritage and a refined technical mastery that elevates traditional flavors without resorting to avant-garde theatrics. He meticulously adapts classic regional recipes, infusing them with his unique style while ensuring that the "sabores de antaño" remain vibrantly present. His plating reflects a minimalist elegance, designed to enhance the inherent beauty and integrity of the ingredients. Solana's culinary journey is one of continuous evolution, where he revisits and refines his repertoire with a mature understanding, transforming humble, rustic dishes into sophisticated gastronomic experiences. Among his most legendary creations, the croquette stands as an unparalleled emblem of his artistry, earning the prestigious 'Best Croquette in the World' title at Madrid Fusión in 2017. This seemingly simple dish embodies Solana’s philosophy: perfecting a beloved classic to an extraordinary degree, and remains a permanent fixture on his menu. Another iconic dish is his masterful reinterpretation of the Cocido Montañés. Presented as a minimalist yet profoundly evocative element within his tasting menu, this dish is celebrated for its ability to transport diners, eliciting the comforting familiarity of a mother's home cooking while showcasing a profound technical elegance.

Career

• Chef at Solana, Ampuero
• Chef at Hotel Pico Velasco, Cantabria