A BIT OF OUR STORY
It was love that brought me to Valencia, and it's love that keeps me here
RiFF, where the sea crashes against the rocks, was actually founded in 1993, although back then we called it El Ángel Azul (The Blue Angel). A small yet exquisite secret that few knew, it's now a Chinese restaurant located on the street that Bernd Knöller has never been able to escape. A few still remember the Sorrento pizzeria, where Bernd worked before becoming a head chef, probably because of the potato chips filled with sardine fillets, but that's another story.
On September 10th, 2001, RiFF finally opened, soon becoming one of the most famous restaurants in Valencia. A lot of water has flowed under the bridge since then, despite the dry spells. Today, Bernd and his team are synonymous with powerful, exciting, and unexpected flavors, and they tirelessly continue to surprise us with all sorts of inspirations.
We seek the best ingredients, not the most expensive, and we know that these cannot be the same every day. Our obsession is rice, fire, and herbs, which we combine with the freshest vegetables and fish, of course, from the Mediterranean and its beautiful nearby orchards, to enhance them with our artistry.
Let's be clear, there are no bad ingredients, only inadequate preparations.
We learn to adapt to the product to bring out its maximum potential, and from there, plate it with care. We love simple things and work hard to make them delicious and surprising to your palates. We are inspired by the passion and love transmitted by paella masters, the wise grill chefs, the small, yet well-run bars that survive with crazy ideas. The grandmothers and grandfathers who cook tirelessly, with love and time, leave their legacy in our kitchen. All of them are great examples at RiFF, and we hold great respect and admiration for all those who dedicate their lives to making the world a more delicious place.
We sincerely believe that the fun of eating, along with the good vibes of the place and the company, are indispensable elements in the experience of our gastronomy; they are part of the cooking process, which is why we have knocked down the walls.
There is nothing more exciting than a menu full of surprises experienced in an atmosphere of joy and sincere emotions. Embrace your part; after all, that will be the memory of today's menu.
Bernd Knöller