Jordi Esteve

The Climb

Ownership and the head-chef role at L’Auca d’en Jordi in Vic gave Jordi Esteve a working base built on discipline, control, and close attention to detail. That early post established the terms of his kitchen language: measured, exact, and shaped by consistency rather than display. Those same traits carry through to Nectari, where Esteve remains head chef and owner, extending a style that reads as deliberate and well-structured.

Today

At Nectari, the work is framed around seasonality, place, and the practical demands of translating ingredient change into service. Jordi Esteve has described the restaurant as “a unique gastronomic experience, rooted in the land and fuelled by creativity,” a line that places technique in conversation with origin rather than against it. He has also said, “I wanted something that would reflect the smells, the colors, and the aromas of the changing ingredients of each season, and that encompasses what we do in our kitchen.” That approach puts the kitchen in step with the calendar. Esteve treats ingredients as shifting material, not fixed inventory, and builds from what each season gives. At Nectari, that produces a dining room shaped by responsiveness: flavor, texture, and atmosphere all tied back to a clear sense of place and to the discipline of adjusting the work as conditions change.

In Their Words “I wanted something that would reflect the smells, the colors, and the aromas of the changing ingredients of each season, and that encompasses what we do in our kitchen.” “At Nectari, we create a unique gastronomic experience, rooted in the land and fuelled by creativity.”

Recognition

Michelin star remains the clearest formal recognition attached to Jordi Esteve's work, and it sits alongside a career defined by steadiness rather than theatrics. From L’Auca d’en Jordi in Vic to Nectari, the throughline is control of craft: a measured evolution, consistent standards, and an insistence on precision at the table.