Our Essence
There are places that don’t change—they evolve. Spaces that, like nature, transform, adapt, and find new paths.
The Source and the Course
rk is embarking on a new chapter. We are like a river that flows forward, renewing itself at every turn, yet remaining exactly the same at its source. We represent a stream that originates in nature, flows through the landscape, and shapes it, gathering everything in its path and transforming it.
In this new identity, we seek to capture the perfect balance between origin and evolution; between the organic and the built. For us, nature is the language from start to finish.
From Farm to Table
We view cooking as an act of transformation: from ingredient to experience, from the simple to the memorable, from the earth to the plate. Just as in nature, the passage of time transforms organic matter into stone or mineral, leaving a lasting imprint, we work with raw ingredients that are alive and ever-changing.
Our cuisine follows that same logic. We understand nature from within, work according to its own rules, and elevate the ingredients without losing their essence. All with a single goal: to ensure that every experience is unique and different each time you visit us.
Ion Cavia Arregui - Head Chef and CEO of rk
I grew up on our family farmhouse and now I live there once again. It was there that I learned to value high-quality ingredients and seasonal products, while my grandmothers passed on to me their love for cooking.
I began studying Geology at university, but I soon realised that it was the kitchen that truly called to me, my real passion.
I studied Culinary Arts at the Gamarra School in Vitoria and have worked in many different places ever since. From traditional restaurants with a deep connection to local products to Michelin-starred restaurants. I spent the latest chapter of my professional career in San Sebastián, one of the cradles of the new Basque cuisine.
Now, I am embarking on my own project in Mondragón, with the aim of bringing the experience I have gathered over all these years in the kitchen back to my hometown.
I’d like to invite you all to experience rk.
The same as always, like never before!