Restaurant in Washington DC, United States
Valencian fire cooking, hard to book.
Xiquet by Danny Lledo is Washington D.C.'s most credentialed Spanish tasting room — Michelin-starred, AAA 5 Diamond, and ranked three consecutive years on Opinionated About Dining's North America list. The third-floor room is deliberately small, the booking window is tight, and the wood-fired Valencian rice preparations are the reason to plan around it. If a tasting format suits you, this is the room in D.C. to prioritize.
Securing a table at Xiquet by Danny Lledo takes real effort. Dinner service runs Tuesday through Saturday, 5 to 10 pm, with no lunch and no Sunday or Monday option. The third-floor room holds only a handful of tables, which means availability is tight and lead times are long. That booking difficulty is not incidental — it reflects the kitchen's capacity to deliver something the larger, easier-to-book rooms in Washington, D.C. cannot. If you've eaten here once and are weighing a return visit, the answer is direct: go back, and plan further ahead than you did last time.
Xiquet earned a Michelin star in 2024, an AAA 5 Diamond in 2025, and has appeared on the Opinionated About Dining Leading Restaurants in North America list three consecutive years — ranked #94 in 2023, #79 in 2024, and #126 in 2025. That trajectory is worth understanding: the slight OAD ranking shift from 2024 to 2025 does not signal a decline in quality; the list's North American field is competitive, and Xiquet's sustained presence across three years carries more weight than any single year's number. For a Spanish tasting format in D.C., there is no comparable entry point at this level.
The room itself sets the register immediately. The third-floor space is sparse and deliberately minimal , a small number of tables, enough separation to make conversation feel private, and an atmosphere that reads formal without being cold. The visual impression on arrival is one of restraint: this is not a room designed to impress you with its decor. It is designed to make the food the focal point, which is the correct call given what comes out of the kitchen.
The cooking comes from a wood-fired hearth and a smoker, and the menu is oriented around the culinary traditions of Valencia and the broader Spanish coast. If you visited before and left thinking the rice preparations were the thing to order, that instinct was right. The Alicante-style rice with rabbit and mushrooms, cooked over the hearth, is the dish the kitchen's identity is built around. For a return visit, pay attention to how the lighter early courses , dill-cured bonito with ajo blanco is a representative example from the database , frame what follows. The sequencing matters more than any individual plate.
Menu's approach to sourcing is sustainability-oriented, and the product quality reflects that. For diners returning for a second visit, the consistency of ingredient quality is one of the things you are likely to notice more the second time: the kitchen is not coasting on technique alone.
At a $$$$ price point with a tasting format, service is doing real work. The team at Xiquet includes Aaron Watts as both General Manager and Wine Director, with a sommelier bench that includes Polina Jensen, Timothy Larkin, and Michelle Perrone. That level of staffing depth in a room this size is deliberate and noticeable. The wine program covers around 150 selections across an 800-bottle inventory, with particular depth in Spain, France, and California. Corkage is set at $75 for those bringing their own bottle.
Where service philosophy matters at this price level is in whether it creates friction or ease. A room this small, with a team this focused, should feel attentive without being intrusive. The end-of-meal practice of inviting guests to move to the lounge for coffee and mignardise is a small but meaningful signal: the kitchen wants the meal to have a proper close, not a check-drop. For returning diners, this transition is worth accepting rather than skipping , it is part of how Xiquet structures the experience, and it earns the price point more than any individual dish does.
For a useful comparison: at [Le Bernardin in New York City](https://www.joinpearl.co/restaurants/le-bernardin), service at a similar price tier is more formally European and less intimate. At [Lazy Bear in San Francisco](https://www.joinpearl.co/restaurants/lazy-bear), the tasting format is more communal and theatrical. Xiquet sits between those modes , tasting menu discipline with a quieter, more personal delivery. If you want high-contact service, Xiquet may feel understated. If you want the food to do the talking, it earns the check.
The wine program prices at $$$, meaning expect many bottles above $100. Spain and France represent the list's depth, with California rounding out the range. For a return visit, ask about Spanish regional bottles outside the obvious Rioja and Ribera del Duero options , the list's strength in Spain suggests there is range beyond the familiar. The $75 corkage fee is on the higher end, so bring your own bottle only if you have something specific in mind that justifies the cost.
Washington's fine dining tier has deepened considerably in recent years, with venues like [Albi](https://www.joinpearl.co/restaurants/albi), [Bresca](https://www.joinpearl.co/restaurants/bresca), and [Causa](https://www.joinpearl.co/restaurants/causa-washington-dc-restaurant) each operating at the $$$$ level with distinct culinary identities. Among these, Xiquet is the clearest choice for diners whose priority is a single coherent cuisine tradition executed with technical precision. It is not the most accessible room in D.C., and it is not designed to be. That is part of the point. For broader Washington D.C. dining context, see [our full Washington, D.C. restaurants guide](https://www.joinpearl.co/restaurants/washington-dc).
If Spanish cuisine in a tasting format interests you beyond Washington, [ZURRIOLA in Tokyo](https://www.joinpearl.co/restaurants/zurriola-tokyo-restaurant) and [Arco by Paco Pérez in Gdańsk](https://www.joinpearl.co/restaurants/arco-by-paco-prez-gdask-restaurant) represent two very different takes on how Spanish technique travels. Xiquet is closer to the Gdańsk model in terms of intimacy and focus, though the wood-fire emphasis is its own thing.
For other D.C. dining, drinking, and exploring options: [our full Washington, D.C. bars guide](https://www.joinpearl.co/bars/washington-dc), [our full Washington, D.C. hotels guide](https://www.joinpearl.co/hotels/washington-dc), [our full Washington, D.C. wineries guide](https://www.joinpearl.co/wineries/washington-dc), and [our full Washington, D.C. experiences guide](https://www.joinpearl.co/experiences/washington-dc).
Also worth knowing in the neighborhood: [Del Mar](https://www.joinpearl.co/restaurants/del-mar-washington-dc-restaurant) and [The Saga](https://www.joinpearl.co/restaurants/the-saga-washington-dc-restaurant) are nearby options at different price points for nights when Xiquet is fully booked , which, given the room size, will happen.
Quick reference: Dinner only, Tue–Sat 5–10 pm; $$$$ cuisine pricing; wine list ~150 selections, 800-bottle inventory, $$$ pricing; corkage $75; third-floor room, small number of tables; Michelin 1 Star (2024); AAA 5 Diamond (2025); OAD Leading Restaurants in North America 2023–2025.
Yes, with one condition: you need to be bought into the tasting format. Xiquet holds a Michelin star, an AAA 5 Diamond, and three consecutive OAD North America rankings , that credential stack at the $$$+ cuisine pricing tier reflects genuine kitchen quality. The wood-fired rice preparations alone are the kind of thing that justifies the meal. If you want flexibility or a la carte optionality, look elsewhere , this is a set-format experience. For tasting menus at a comparable D.C. price point, Bresca offers a more French-leaning alternative; Gravitas takes a New American approach. Xiquet is the only room in D.C. doing this with Spanish-Valencian cuisine at this level.
Smart business casual is the practical floor. The room is sparse and deliberately formal in register , a Michelin-starred, AAA 5 Diamond space on the third floor of a building in upper Georgetown. You will not be turned away for missing a jacket, but the atmosphere is closer to a fine dining room than a casual tasting bar. Dress as you would for a $$$$ dinner at any other starred restaurant in D.C. , erring toward polished rather than relaxed is the right call.
The database does not confirm a bar seating option at Xiquet. The room is described as a small number of tables on the third floor, with a separate lounge used for post-dinner coffee and mignardise. If bar seating matters to you, contact the restaurant directly before assuming it is available. For D.C. Spanish dining with a more casual entry point, check our full Washington, D.C. restaurants guide for alternatives.
Dinner is the only option. Xiquet does not serve lunch , the kitchen operates Tuesday through Saturday, 5 to 10 pm only, with Sunday and Monday closed. There is no lunch service to compare against. If your schedule requires a midday reservation, Xiquet is not the right venue for that visit. Plan around the dinner-only format or look at other D.C. options like Oyster Oyster, which may have more scheduling flexibility.
The rice preparations are the kitchen's signature, and the Alicante-style rice with rabbit and mushrooms cooked over the hearth is the dish that defines Xiquet's identity , if you are returning for a second visit, this is the anchor to build the meal around. Earlier in the sequence, the dill-cured bonito with ajo blanco represents the kitchen's lighter register before the heartier hearth-cooked courses arrive. The meal is structured as a tasting format, so you are not selecting individual dishes in the traditional sense, but knowing what to anticipate in the rice course and the fish preparations helps you pace the meal correctly. The post-dinner lounge transition for coffee and mignardise is worth staying for rather than skipping.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Xiquet by Danny Lledo | Spanish | Chef Danny Lledó's kitchen is equipped with a smoker and a wood-fired hearth to produce a menu that proudly extols Spanish cuisine with a focus on the delights of Valencia. Morsels like dill-cured bonito arranged with creamy, cool ajo blanco lead up to heartier compositions such as crisped-skin turbot with smoked trout roe-studded beurre blanc. The rice preparations steal the show, like the Alicante-style rice with rabbit and mushrooms cooked over the hearth. The meal is creative and intriguing, while showcasing first-rate products procured with an eye toward sustainability. The sparely elegant third-floor room hosts a mere handful of tables. After dinner, guests are invited to conclude the evening with coffee and mignardise in the lounge.; Opinionated About Dining Top Restaurants in North America Ranked #126 (2025); WINE: Wine Strengths: Spain, France, California Pricing: $$$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Corkage Fee: $75 Selections: 150 Inventory: 800 CUISINE: Cuisine Types: Spanish Pricing: $$$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Dinner STAFF: People Wine Director: Danny Lledó Sommelier: Aaron Watts, Polina Jensen, Timothy Larkin, Michelle Perrone Chef: Danny Lledó General Manager: Aaron Watts Owner: Danny Lledó; Chef Danny Lledó's kitchen is equipped with a smoker and a wood-fired hearth to produce a menu that proudly extols Spanish cuisine with a focus on the delights of Valencia. Morsels like dill-cured bonito arranged with creamy, cool ajo blanco lead up to heartier compositions such as crisped-skin turbot with smoked trout roe-studded beurre blanc. The rice preparations steal the show, like the Alicante-style rice with rabbit and mushrooms cooked over the hearth. The meal is creative and intriguing, while showcasing first-rate products procured with an eye toward sustainability. The sparely elegant third-floor room hosts a mere handful of tables. After dinner, guests are invited to conclude the evening with coffee and mignardise in the lounge.; AAA 5 Diamond (2025); Opinionated About Dining Top Restaurants in North America Ranked #79 (2024); Michelin 1 Star (2024); Opinionated About Dining Top Restaurants in North America Ranked #94 (2023) | Hard | — |
| Albi | United States, Middle Eastern | Michelin 1 Star | Unknown | — |
| Causa | Peruvian | Michelin 1 Star | Unknown | — |
| Oyster Oyster | New American, Vegetarian, Vegetarian (Sustainable) | Michelin 1 Star | Unknown | — |
| Bresca | Modern French, Contemporary | Michelin 1 Star | Unknown | — |
| Gravitas | New American, Contemporary | Michelin 1 Star | Unknown | — |
Key differences to consider before you reserve.
Yes, with one caveat: this format only rewards guests who want a fully composed, chef-driven meal. Xiquet holds a Michelin star, an AAA 5 Diamond rating, and ranked #126 on Opinionated About Dining's 2025 North America list — credentials that justify the $$$$ price tier. The wood-fired hearth and smoker anchor the cooking in something concrete rather than decorative, and the rice preparations are the menu's clearest argument for the price. If you prefer ordering freely rather than surrendering control to the kitchen, look at Bresca instead.
The third-floor room is described as sparely elegant with only a handful of tables — the physical setting signals serious dining without being a formal ballroom. Business casual is a safe read: no need for a tie, but jeans and trainers will feel out of register. Treat it like any Michelin-starred tasting room in a major U.S. city.
Nothing in the available venue data confirms bar seating or a walk-in counter option at Xiquet. Given the format — a small number of tables on a dedicated third floor, dinner only Tuesday through Saturday — the operation reads as reservation-only and table-service only. check the venue's official channels to confirm before planning a drop-in visit.
Dinner is your only option. Xiquet operates Tuesday through Saturday, 5 to 10 pm, with no lunch service and no Sunday or Monday hours. Plan around that window; there is no midday alternative here.
The rice preparations are the dish category most worth prioritising — specifically the Alicante-style rice with rabbit and mushrooms cooked over the hearth, which Michelin's own documentation singles out. The dill-cured bonito with ajo blanco and the crisped-skin turbot with smoked trout roe beurre blanc represent the menu's range from lighter to more substantial. After dinner, the kitchen invites guests to finish with coffee and mignardise in the lounge — take it; it is part of the designed experience.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
