To say that Xixón is just a Spanish Restaurant would be akin to saying that Lebron and Dwayne are a couple of Americans who just happen to play basketball.
Xixón, the modest sized restaurant started by the husband and wife team of Carlos Mattos and Begonia Tuya in 2001 has moved and grown into a world class, tri-leveled, gastronomic powerhouse with a menu that combines the best traditions of Spanish Cuisine interpreted with a modern and unique European touch.
In addition to the three levels of the restaurant, there is also a fully stocked deli offering Ibérico ham, sausages and a huge variety of cheeses as well as many other items.
The restaurant’s wine list boasts more than 700 different wine labels (yes…you read that right… that’s 700) with more than 5,000 bottles on hand in the temperature controlled cellar which is kept at a constant 64°.
A few weeks ago, Xixón’s Client Relations Manager, Lidia Hernandez, suggested to chefs Jon Gonzalez and Jose Ruiz that they should create a lunch menu which would allow the lunch patrons to sample a variety of the many dishes the restaurant had to offer in smaller “lunch sized†portions. The chefs responded by creating a unique menu which relies on locally available fresh ingredients to enhance the flavor of authentic Spanish dishes.
From a refreshing Gazpacho (chilled tomato soup) which goes so well with our Miami weather to Salpicón de Mariscos (seafood salad) brimming with shrimp, calamari, mussels, octopus with the just right touch of vinegar and olive oil and Pescado Fresco (fresh fish) which is… very fresh. I happened to sample Lubina (European sea bass) baked to a golden light crunch with a delicate white wine sauce, it was spectacular.
The Guisado de Carrilleras de Buey con Verduritas Estofadas (beef cheek stew with vegetables) is simply delicious with a rich and velvety red wine sauce which has that homemade taste that only slow cooking and careful attention to detail can bring forward.
The Arroz con Leche (Spanish rice pudding) had the right touch of sweetness and creaminess. The Crema Catalana (commonly referred to as a Spanish crème brulée) was the most delicate I have ever tasted.
The portions for the lunch menu which includes: soup, appetizer, main course and dessert, are just the right size to allow for thoroughly enjoying the meal, feeling satisfied rather than feeling overstuffed, after all…not all of us can take a “siesta†after lunch…but if we did…we’d probably dream about what to eat the next time we visit Xixón.
Lunch menu: $18.00
More images from Xixón:
