Expect Spanish cuisine with a focus on Valencia at Chef Danny Lledó's Xiquet. The sparely elegant third-floor room is intimate, with a mere handful of tables. The meal opens with a few small bites before a dish of thinly sliced raw scallop topped with Hokkaido sea urchin, olive gel, lemon pearls, and caviar. Turbot is cooked over the hearth for a distinctive char and served with a vibrant parsley oil and some pieces of clam for a nice salty contrast. The arròs de llagosta is the chef's signature. This paella-style dish is packed with bold flavor. After dinner, guests are invited to conclude the evening with coffee and mignardise in the lounge.