Executive Chef & Culinary Artist
"Where Flavor Meets Art"
Tasting Menu
Seven courses · Wine pairing available
Olive oil sphere with rosemary crystals
Burrata with heirloom tomato and basil oil
Mediterranean sea bass, saffron foam
Iberico pork, quince reduction, root vegetables
Chocolate sphere, raspberry heart
"Cooking is an act of love made visible on a plate."
Passionate about transforming the finest ingredients into unforgettable culinary experiences
Born in Barcelona and trained at Le Cordon Bleu in Paris, I believe that great cooking is the intersection of tradition and innovation. Every dish at Sabor tells a story — rooted in Mediterranean heritage but expressed through modern techniques that surprise and delight.
From the markets of La Boqueria to the kitchens of the world's finest restaurants, my journey has taught me that the best meals are crafted with respect for ingredients, precision in technique, and a generous heart.
The foundation of every dish
Seasonal & Local
Ingredients at their peak, sourced from trusted producers
Respect for Tradition
Classical techniques passed down through generations
Creative Innovation
Modern methods that push boundaries without losing soul
Zero Waste Kitchen
Every part of the ingredient honored and utilized
From My Kitchen
Each creation tells a story of flavor, technique, and passion — refined through years of culinary exploration
Arborio rice slow-cooked with saffron threads, finished with aged parmesan and black truffle oil drizzle
Crispy-skinned branzino with olive tapenade foam, roasted pepper coulis, and micro herbs
Dark chocolate dome melted tableside to reveal raspberry mousse, gold leaf, and edible flowers
Mains
"Arborio rice slow-cooked with saffron threads, finished with aged parmesan and black truffle oil drizzle"
Mastered techniques from kitchens across the globe
From culinary school to Michelin star — a path paved with passion
Graduated with Grand Diplome in Culinary Arts
Commis chef at 3-Michelin-star restaurant in Paris
Chef de partie, specializing in molecular gastronomy
Led kitchen team for Barcelona pop-up residency
Opened her own restaurant in Barcelona's Gothic Quarter
Sabor receives its first Michelin star
Sharing recipes, techniques, and culinary philosophy
How visual presentation elevates the dining experience from good to unforgettable, and the principles I follow in every dish.
The journey of sourcing ingredients directly from farmers and how it transforms your menu with seasonal authenticity.
Bringing professional molecular techniques to your home kitchen with accessible tools and simple methods.
Reviews from food critics and industry professionals
Food Critic, Le Monde Gastronomique
"Chef Navarro's cuisine is a masterclass in balance. Each dish tells a story of tradition meeting innovation, with flavors that linger in memory long after the meal."
Owner, Grupo Restaurantes Vidal
"Isabella doesn't just cook; she creates experiences. Her leadership in the kitchen and her ability to mentor young chefs while maintaining Sabor's excellence is remarkable."
Interested in a private dining experience, collaboration, or culinary consultation?
Currently booking private dining events and culinary consultations for 2026.