Tasting

menú del xef

Chef Danny Lledó presents a symphony of modern Spanish cuisine ignited by the woodfire kitchen here in our home at Xiquet. Showcasing the finest products, these compositions reflect the gastronomy of Valencia and its warm coastal climate, abundant agriculture, and plentiful fresh seafood. Tuesday - Sunday

225 per person

Optional Upgrades

IBÈRIC WELLINGTON Upgrade (65 FOR TWO) Extra course (75 FOR TWO) Xiquet's Signature Wellington, Iberian pork tenderloin, duxelle, Iberian ham, cabbage, pork jus

maridatge de vins

Add a beautiful layer of harmony to your experience with fine wines selected by Chef Danny & our sommelier team. Our wines come from small & internationally-recognized wineries and represent the very best from around the globe. Each is carefully selected to enhance & compliment each bite.

Xiquet Wine Pairing

9 wines curated from around the world

225 per Person

Premium Pairing

11 wines ft. Krug & Benjamin Romeo

365 per Person

BUNYOL

bacallà, potato, onions, saffron aioli

CLÒXTINA

mussel, escabetx, carrot pureé

BOCATA DE CARRANC

crab, paprika, ctirus medley

TARTALETA DE LA MAR

mackerel, ajo blanco, beet tartlet, strawberry

OSTRA

orange pearls, mandarin mignonette fennel oil, seaweed foam

MARINA

scallop mosaic, Hokkaido uni, lime pearls, Merolin imperial gold caviar, yuzu vinaigrette

MAR

smoked Spanish turbot, cloïsses amb salsa verd

ARRÓS DEL LLAGOSTA

Alicante method paella, Maine lobster, Kaviari baenki caviar

CITRUS I HERBES

orange granita, tarragon herb oil

COLOMÍ

dry-aged squab, foie mousse cake, game jus

CARN DE BOVI

aussie wagyu, piquillo pepper purée, madagascar green peppercorn au poivre, zucchini

MUNDIAL JA AQUESTA ACÍ

strawberry, corn vanilla financier, strawberry albariño sorbet

COR DE PRÉSSEC

almond financier, peach confit, cayenne-peach gel, chili flakes

MIGNARDISE

FERMENTED CARROT PÂTE DE FRUIT PINEAPPLE-OLIVE OIL BONBON ORANGE MAZAPAN TURRÓ D’ÀLACANT TURRÓ DE XIXONA