The focal point of the restaurant is the spectacular open kitchen and long bar, where the diner will be able to see how the dishes are prepared prior to tasting – 100% enjoying the gastronomic experience.
Ember, wok and spices: three featured highlights
Among the updates of Xavier Pellicer, the incorporation of the grill, evident in the dishes’ flavours, alongside the wok and garnishing spices are highlighted. Dishes are based around seasonal produce and adapted to all kinds of dietary needs. Vegans and vegetarians alike will feel very comfortable here, since Pellicer knows how to make the most of vegetables’ flavours without losing their healthy essence.
Pellicer is committed to a biodynamic, ecological and natural wine list, made up of around 100 world references, which he has selected together with the sommelier, Anna Darakhvelidze.
Carla Casanova has used natural materials to create a design that builds on the culinary concept of Xavier Pellicer and his team.
"When Xavier and Mercè asked me to help them create the environments for the Xavier Pellicer and El Mejador restaurants, it was a great challenge. We had to make a dynamic restaurant, but at the same time cozy. We all knew we had to use noble materials, without overdoing it too much, but at the same time making a place where people feel comfortable and where they can enjoy a good meal. We combined oak and pine to make it more functional and quotidian, with slightly cooler but still enveloping iron structures and glass. The structural stone was treated to give it more presence, in keeping with the building’s essence. In the kitchen, all the walls were lined to make them completely hygienic. The touch of colour was given with the fabrics of the cushions, rugs and armchairs. In the bathroom, a marble sink with views of the garden gives presence and stability."