Riviera Maya Restaurants|Playa del Carmen, Quintana Roo, Mexico

XAL

Name: XAL
Telephone: 984-169-0940

A twist on tradition in Riviera Maya

VERIFIED LUXURY

Learn How We Inspect

Tucked into the lush coastline of Riviera Maya, XAL restaurant at La Casa de la Playa doesn’t just serve dinner; it tells a story. The moment you step inside, past flickering lanterns and through doors carved with global motifs, you feel transported. The air hums with anticipation as the scent of smoked herbs and distinct spices curls through the space.

At the helm is chef Andoni Luis Aduriz, whose vision takes diners on a sensory voyage inspired by the Manila Galleon Route. The tasting menu — 10 thoughtful, intricate courses — unfolds like chapters in a beautifully bound book. A tamal infused with marmitako and ribbons of tuna arrives like a whisper from the sea. A blue corn taco, rich with duck confit and melipona honey jelly, lingers like a memory. Each plate invites conversation, best enjoyed with a soundtrack of crashing waves from the Riviera Maya coast not far away.

Our Inspector's Highlights

XAL’s concept is rooted in the ancient Manila Galleon trade route, blending Mexican, Filipino and Basque flavors into a seamless, globe-spanning tasting menu. Each dish carries a sense of place, evoking centuries of cross-cultural exchange on a single plate.
The Riviera Maya restaurant’s ambiance balances quiet sophistication with storytelling — imagine dim lighting, handmade décor and artworks sourced from Asia and Latin America. Floor-to-ceiling glass offers glimpses of the jungle beyond, reminding you of where you are, even as your palate travels far away.
Dishes like huitlacoche coquette or suckling pig cannelloni challenge expectations while honoring tradition. The use of indigenous ingredients in refined formats keeps each course surprising.
Chef Aduriz, known for Mugaritz in Spain, has an unmistakable influence on the experience. His storytelling is woven into the progression of courses, with personal touches that make the meal feel curated, not just cooked.
With limited seating and a reservation-only policy, dining at XAL is an invitation to something rare. It’s not just a highlight of the resort — it’s the kind of meal that becomes a cornerstone memory of your entire trip.

The Chef

Born in 1971 in San Sebastián, Spain, Aduriz grew up immersed in the rich culinary traditions of the Basque region. Despite initial academic challenges, he found his calling in the kitchen, enrolling in the Donostia School of Cuisine.
Aduriz honed his skills under the tutelage of renowned chefs, including Juan Mari Arzak, Martín Berasategui and Ferran Adrià at elBulli, where he embraced avant-garde cooking techniques.
In 1998, he established Mugaritz in Rentería, near San Sebastián. The restaurant quickly gained international acclaim for its innovative approach, earning a reputation as one of the world's top dining destinations.
He is known for his "techno-emotional" cuisine, blending science, art and emotion to create thought-provoking dishes that challenge conventional dining experiences.

Amenities