Xanty Elías started studying in hospitality at 14 years old and he continued to specialise in the kitchen at the hospitality school of Islantilla. After his experience in various restaurants in Huelva, he set off for San Sebastián where he spent two years at the restaurant Juan Mari Arzak. In 2011 he opened Acánthum, a space based on a very personal culinary philosophy: the investigation of the gastronomic legacy of Huelva, the province in which he was born.
His cuisine is based on local, 100% Huelva produce. To these native flavours he adds touches of madness and emotion to offer less traditional creations, but without losing the essence of where he came from.