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News | Feb 15 2018

Xavier Pellicer at Arima Hotel

Sustainability, products, land and the search for one’s roots; are all elements that infuse the menu at Chef Xavier Pellicer’s new offering at the Arima Hotel in San Sebastián.


Misura

Sustainable and organic cuisine has long been a passion of Xavier Pellicer, and now this accomplished chef has the perfect outlet for it in the form of the newly inaugurated Arima Hotel, a bastion of sustainability and elegance located in San Sebastián’s Alto Miramón neighborhood (near the Basque Culinary Center).

Opened this past January, Pellicer serves as the gastronomy director for two different culinary projects in this hotel: an informal deli&café called Tilia, and Misura, the chef’s stunning new restaurant.

Located in a gorgeous and soaring structure comprised of glass and wood – with views of the surrounding forest – Misura brings together innovative haute cuisine and natural, seasonal ingredients sourced from local purveyors, many of which rely on biodynamic and organic production methods. Here, diners can watch the magic of the kitchen – led by Sebastián Eskamendi – through a large glass window, or enjoy the wooded views from the terrace.

Xavier Pellicer has spent his career at some of Spain's most lauded restaurants, starting with Arzak, and later at historic restaurant Can Fabes alongside famed Spanish chef Santi Santamaría, as well as at two-Michelin-starred Àbac.

More recently, he received a Michelin star for his Barcelona restaurant, Céleri, which closed last September. Next, this chef is set to open a new flagship restaurant on Barcelona’s Provença street this spring, more about which is sure to follow.
 

Opened this past January, Pellicer serves as the gastronomy director for two different culinary projects in this hotel: an informal deli&café called Tilia, and Misura, the chef’s stunning new restaurant.

Adrienne Smith/@ICEX
Xavier Pellicer
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