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Celebrated chef Andoni Luis Aduriz has unveiled his inaugural restaurant outside Spain, located at Xcaret in Mexico’s Riviera Maya.
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Upon discovering that Grupo Xcaret launched a boutique, adults-only hotel, renowned Basque chef Andoni Luis Aduriz felt a strong urge to lead the hotel’s upcoming signature restaurant. Aduriz, who co-founded IXO Grupo and heads the esteemed two-Michelin-star Mugaritz, was captivated by the breathtaking design of La Casa de la Playa and its prime setting within the acclaimed Xcaret ecotourism resort, complemented by the area’s vibrant culinary customs and local produce.
With the potential for an extraordinary collaboration in mind, Aduriz approached Grupo Xcaret with a vision. He proposed a restaurant themed around the historical Manila Galleon Route, a key maritime passage that connected New Spain with Asia and Europe from 1565 to 1815, significantly influencing global culinary practices and cultural exchanges. The concept was welcomed, leading to Aduriz taking charge of this exceptional venue.
Launched in February 2025, Xal (pronounced “sal,” meaning salt in Spanish) marks Aduriz’ first foray beyond Spain. This culinary initiative intertwines the cultural narratives of Mexico, the Philippines, and the Basque region. The restaurant’s innovative culinary style will feature seasonal menus utilizing fresh local ingredients from these three regions, with frequent updates to ensure a dynamic dining experience.
Xal represents the culinary pinnacle at La Casa de la Playa, a stunning boutique hotel by Grupo Xcaret.
Claudia Alarcón
“I am frequently approached for collaborative endeavors, but this was the first time I actively sought to join a project,” Aduriz shares. “It’s a dream come true and a privilege to be part of such a remarkable establishment, working with fresh, high-quality ingredients and a talented, eager team.”
La Casa de la Playa has garnered accolades, including being named the best resort hotel in Mexico and the second-best globally, as recognized by the Travel + Leisure® World’s Best Awards 2024, alongside a Five Star ranking from Forbes Travel Guide Awards 2025. The hotel’s architectural brilliance marries seamlessly with its natural environment, drawing inspiration from rich Mexican artistic traditions.
Xal will complement existing dining options at La Casa de la Playa, including Tuch de Luna by renowned chef Martha Ortiz, and Lumbre and Centli, curated by siblings Daniel and Patricio Rivera-Río, chefs from Koli in Monterrey, creating an extraordinary gastronomic landscape.
A Transporting Experience
The stunning indoor-outdoor dining space at Xal is donned with artwork and traditional furnishings sourced from Europe, Asia, and Mexico. Breakfast and lunch are available to hotel guests, featuring à la carte selections that elevate familiar dishes through innovative flavors and presentation. In the evening, a meticulously crafted 10-course tasting menu is available to the public through reservations, designed by Aduriz to evoke an immersive culinary journey centered around the sea.
Relish the delights of a blue corn taco with duck confit, local herbs, crispy pork castacán, anchovy, and melipona bee … More honey jelly at Xal.
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“Our culinary path is defined by salt, hence the restaurant’s name,” explains Aduriz. “The ocean is a cherished companion and a connecting thread, much like salt, which preserves and enriches our food.”
Notable dishes on the opening menu include a rice tamal with marmitako and tuna crudo, presenting a Mexican classic intertwined with Basque elements; a blue corn taco filled with duck confit, local herbs, crispy pork castacán (a dish native to Yucatán), and honey jelly derived from melipona bees that beautifully encapsulates local flavors.
The ginatán, a dish from Guerrero, is artistically reimagined with Maya octopus, coconut milk, and chile guajillo, showcasing Filipino culinary influences while remaining attuned to local tastes. The meal concludes with a dessert made of cacao pulp, tapioca, and pink pepper.
Harmonizing With Drinks
Acclaimed sommelier Sandra Fernández curates a selection of wines from Mexico’s top vineyards to accompany … More lists at Grupo Xcaret.
Claudia Alarcón
Complementing the culinary offerings, a thoughtfully selected range of beverages that includes wine, sake, and teas reflects the three cultures represented, achieved through a collaborative effort by Sandra Fernández, the corporate sommelier for Grupo Xcaret, and Kristell Monto, the sommelier from Mugaritz. Their innovative pairing approach, termed harmonizations at Xal, embraces experimentation befitting Aduriz’s renowned culinary style.
With over 23 years in the wine and spirits industry, Fernández has made significant contributions, including the creation of signature wines for Casa Madero and winning a gold medal at the Brussels World Competition for the wine L by Baumgartner. As the corporate sommelier for Grupo Xcaret since 2020, she showcases Mexican wines prominently across the group’s restaurants.
Fernández and La Casa de la Playa’s sommelier Pavel Martínez have curated an exclusive selection of Mexican wines for the property’s 24-hour accessible wine cellar, Cava, where guests can enjoy guided tastings and interactive seminars, enhancing their appreciation for the rich wine heritage of Mexico.
Beyond being a chef, Andoni Luis Aduriz is a visionary, researcher, and mentor.
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The Legacy of Andoni Luis Aduriz
As the author of over a dozen books, including collaborative works with notable scientists and thinkers, Aduriz has led Mugaritz since its inception in 1998. More than just a dining establishment, Mugaritz serves as a creative hub for multidisciplinary exploration, earning two Michelin stars and maintaining its status among the world’s top 10 restaurants according to The World’s 50 Best Restaurants for 14 consecutive years.
In 2023, Aduriz received the Icon Award from this prestigious list, acknowledging his impact and inspiration on global gastronomy, and was recognized as one of the 100 most creative individuals worldwide by Forbes Spain.
“Xal invites diners to celebrate our shared heritage, showcasing our roots with authenticity and sophistication,” notes Akis Neocleous, executive director of Hoteles Xcaret. “Aduriz not only enhances our establishment with his talent and imagination, but he also strengthens our dedication to providing distinctive gastronomic experiences, establishing La Casa de la Playa as a premier destination for gourmet dining.”
Reservations at Xal are highly recommended, particularly for non-guests of La Casa de la Playa.
Source
www.forbes.com