Xixo Castaño

Xixo Castaño’s culinary philosophy, epitomized by his "cuina emocional" (emotional cuisine), champions a free, anarchic approach that transcends conventional boundaries. For Castaño, innovation in cooking is paramount, yet it must always serve the ultimate purpose of restoring the body and soul of the diner. This ethos is deeply rooted in the traditional "cuina de pagès" (peasant cuisine) of Lleida, transforming simple, heartfelt dishes into elevated culinary experiences. His commitment to territory and sustainability is unwavering, manifested through a staunch dedication to local, seasonal, and hyper-proximal ingredients. The restaurant Malena, situated in a rural enclave, boasts its own fruit garden and vegetable patch, ensuring a true "kilómetro cero" sourcing. This direct connection to the land provides the foundation for his cooking, where the essence of Lleida—from its fruits and garden produce to its extra virgin olive oil and the unmistakable aroma of wood-fired embers—is celebrated and refined. Castaño's vision is to take the "cocina de casa" (home cooking) and elevate it to the highest possible level, creating a bridge between past, present, and future through the evocative aromas and flavors of his native land. Chef Xixo Castaño’s technical mastery is characterized by a "desbordante creatividad" (overflowing creativity) and a harmonious fusion of cutting-edge techniques with time-honored traditions. He has pioneered innovative gastronomic solutions, most notably designing a custom-built oven that grants absolute control over ember cooking and the aromatic properties of wood smoke. This unique apparatus employs a system of internal piping within the embers to produce steam infused with the distinct aroma of wood, a technique he describes as an "exquisitez" particularly suited for preparing fish. This innovative use of brasa (embers) elevates the rustic essence of Lleida's popular cuisines. His approach to flavor and plating is deeply reflective of his origins, encapsulating the aromas of Lleida, from the sweetness of a freshly picked peach to the scent of burning wood. Castaño continuously evolves traditional recipes by integrating modern techniques and textures, transforming classics into signature dishes of innovative "cocina de autor." Exemplary creations include his refined interpretation of the regional "cassola de tros" and a distinctive escabeche of tuna, served with tomato confit and basil, showcasing a creative twist on a traditional preservation method common to the area.