Sustainability at Xiquet

At Xiquet, we are deeply committed to sustainability and responsible sourcing in our culinary practices. Our menu features items like the sea bass from Aquanaria fisheries in the Canary Islands, ensuring that our seafood is sourced from environmentally friendly operations. Additionally, we take pride in offering caviar from Baku, produced with the highest standards of sustainability. We also highlight wines that align with these practices, showcasing selections from Bodegas Itsasmendi and Bodegas Tierra from Spain, as well as Littorai Wines from California.

We believe in minimizing waste and maximizing flavor, which is why we utilize every part of our ingredients. For instance, our Iberico Pork Empanadas are a perfect example; we use the jowl muscle for the filling, the fat from the Iberico ham for the dough, and top the empanadas with actual Iberico ham. We also expertly prepare not just the fillet of our fish, but transform the bones into a rich stock, create a delectable fish liver mousse from the liver, and cure and dry-age the roe to enhance the depth of flavor in our dishes.

In our commitment to reducing waste, we have adopted a straw-free policy, further minimizing our environmental impact. We also strive to eliminate waste wherever possible; any older printed menus or work materials are repurposed to start the fires in our wood-fired kitchen, ensuring a sustainable use of resources. Through these practices, we strive to honor the ingredients we use while promoting a sustainable future in the culinary world.