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  <description>美国华盛顿特区 Georgetown 的西班牙瓦伦西亚料理餐厅，以柴火明炉烹饪，自2021年起获米其林一星，列入2023年至2025年《米其林指南华盛顿特区版》一星名单。</description>
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        <value>$$$$；主厨品尝菜单约195–265美元/人</value>
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    <summary>美国华盛顿特区 Georgetown 的西班牙瓦伦西亚料理餐厅，以柴火明炉烹饪，自2021年起获米其林一星，列入2023年至2025年《米其林指南华盛顿特区版》一星名单。</summary>
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        <title>MICHELIN Guide 2023 - New York, Chicago and Washington - A new three-MICHELIN-Star restaurant</title>
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    <body>**Xiquet**（Xiquet by Danny Lledó，读作 chee-KETT）是美国华盛顿特区 Georgetown 的西班牙瓦伦西亚料理餐厅，自2021年起获米其林一星，列入[[work_michelin_guide_washington_2023_stars|2023年《米其林指南华盛顿特区版》]]、[[work_michelin_guide_washington_2024_stars|2024年《米其林指南华盛顿特区版》]]和[[work_michelin_guide_washington_2025_stars|2025年《米其林指南华盛顿特区版》]]一星名单。[^guide2023pdf]&#xA;&#xA;餐厅由瓦伦西亚出身的主厨 Danny Lledó 主理，以柴火明炉厨房演绎瓦伦西亚传统料理的创新版本，品尝菜单包含20余道作品。瓦伦西亚沿海的气候与丰富海产是其风味来源，那里也是西班牙名菜海鲜饭的摇篮。用餐从楼上通透明亮的顶层用餐室开始，宾客先在开放柴火厨房旁与主厨共享迎宾小点与苦艾酒，最后在夹层酒廊以甜点和餐后酒收尾。酒单曾获 Wine Spectator 卓越奖，藏有大量波特、马德拉与威士忌。&#xA;&#xA;## 招牌菜&#xA;&#xA;- 德尼亚红虾（Red Prawn of Dénia）：罕见珍馐，常出现在菜单上&#xA;- 海鲜饭（paella）：风味围绕柴火与食材本味&#xA;- 黑橄榄挞配烤鱿鱼</body>
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