Basque
Classic
$-$$
Review
Xaya reflects owner Frédéric Grobost’s belief that great cooking starts with great ingredients. Every element of the menu is built around what is in season and at its best, with the kitchen taking a measured approach that highlights the character of each product instead of masking it with unnecessary techniques or flavours.
Rooted in the Basque Country while looking to the present, the cooking is clean, focused and ingredient-driven. The result is a menu that feels both thoughtful and effortless, where the quality of the produce remains the centre of attention.
Closed Monday
Editor’s Highlights
- Ham Kintoa
- Cantabrian anchovies
- Tartine with tarama
- Monkfish fillet, barigoule emulsion,baby new potatoes, girolle mushrooms.