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Some dishes, like rustic paella scooped straight from a wide pan, are best enjoyed without too much pretense or delicacy. That’s what chef Danny Lledó decided recently, as he plotted the course for his new restaurant,“When I started Xiquet, I really was looking for a tasting menu type restaurant,” Lledó says. “But it’s great to experience a dish family-style. Sometimes we miss that part.
Eating at El Taller del Xiquet, which opens later this month in a renovated former private dining room, won’t feel that way. Lledó’s menu there will be à la carte, and the intimate, 14 seat place is aiming for a more relaxed vibe. When it comes to the menu, There will be a gravlax toast made with smoked llobarro sea bass from the Canary Islands—a fattier fish than its Mediterranean counterpart—and bedecked with capers and lemon caviar pearls. A house specialty, fidueà in the style of the coastal city of Gandia, will be topped with cubes of monkfish and seabass, along with cuttlefish and red Carabineros prawns.
“I wanted to get on a plane and fly there and help in any way I can, whether it’s cooking or just taking mud out,” Lledó says. “The rice fields are inundated. We’re not sure when this area’s going to be fully recovered.”
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