Our story

Listening to the land, cooking with the soul

The story of a chef who found his true voice by placing the vegetable at the centre of everything.

The origins

Forged in the world's finest kitchens

Xavier Pellicer is one of the leading figures in contemporary plant-forward cuisine. Trained at houses such as Can Fabes (Sant Celoni) and ABaC (Barcelona), his career spans decades of excellence at the highest level.

Awarded the Premi Nacional de Gastronomia d'Autor 2024, he now leads his eponymous restaurant in Barcelona — recognised for two consecutive years, 2018 and 2019, as the Best Vegetable Restaurant in the World by the We're Smart Green Guide.

The philosophy

"Vegetables cease to be an accompaniment to become the central axis."

His cuisine is built on a deeply plant-based foundation. The approach draws from Mediterranean tradition and a close relationship with organic and biodynamic agriculture, prioritising local produce, seasonality, and absolute respect for the rhythm of nature.

Seasonal vegetable dish at Xavier Pellicer

Beyond flavour

The energy that connects the land to the diner

Beyond technique, Xavier Pellicer's cuisine has an emotional and energetic dimension. He believes the quality of an ingredient begins in the soil and in the hands that cultivate it, and that this energy is transmitted throughout the entire process — from the kitchen to the diner.

This approach gives rise to an experience that seeks not only gastronomic pleasure, but also wellbeing.

The experience

Three paths, one philosophy

In the dining room, an open bar allows guests to observe the team at work on each course, reinforcing the direct connection with the creative process.

The menu offers a more flexible format at weekday lunchtimes, while in the evening it unfolds across three tasting menus — vegan, vegetarian, and omnivore — all built on the same plant-forward philosophy.