The new flagship restaurant of La Casa de la Playa, Xal, is born under the vision of the renowned chef Andoni Luis Aduriz. Inspired by the historic Manila Galleon Route, this culinary space presents a ‘traveling cuisine’ that pays homage to a variety of native ingredients from the Philippines, Mexico, and the Basque region, creating unique dishes that explore the cultural exchange of these territories.
True to the essence of La Casa de la Playa, Xal becomes a bridge between continents and times, offering a menu for breakfast, lunch, and a tasting dinner designed by Aduriz. This menu, open to the public with prior reservation, takes diners on a sensory journey where the ocean is the common thread.
The award-winning chef comments: ‘Our route will be through salt, hence the name of this restaurant. The sea, a beloved and respected travel companion, is the path that unites us, just as salt does, which preserves and maintains our food.’ Among the most emblematic dishes are the rice tamale with marmitako and raw tuna and the blue corn taco with confit duck, among others.
Xal represents a reinterpreted story from the Riviera Maya, inviting the guests of La Casa de la Playa to experience moments that resonate with the essence of Mexico. This restaurant adds to the hotel’s philosophy, exploring the cultural richness that made the country an epicenter of trade routes.
With the arrival of Andoni Luis Aduriz, La Casa de la Playa consolidates its culinary proposal by offering unique gastronomic experiences. The harmonious combination of culinary traditions and avant-garde techniques invites diners on a culinary journey that links the past with the present.
Xal reaffirms La Casa de la Playa's commitment to offering exceptional experiences that not only delight the senses but also leave an indelible cultural mark. Each dish at Xal is a testament to the historical richness that unites continents, reinterpreting ancestral flavors to explore new possibilities in haute cuisine.
