I often reflect on the evolution of haute cuisine and ask myself a question: Are long menus dying? Although I enjoy extensive journeys, I am fascinated by an idea that we sometimes forget: the pleasure of a single, leading dish. Sometimes, less is more if that "less" is extraordinary.
For this reason, I have designed a more agile menu, intended to be enjoyed in less than two hours, but with the same essence and rigor as always. I have chosen a dish I have been passionate about for many years: the Bouillabaisse. It originated in Marseille, a Mediterranean sister city of Valencia.
It is an extremely delicate stew and difficult to execute. Different fish coexist in the dish, such as red mullet, sea bream, churiola, monkfish, skate, or scorpion fish (we serve at least 4 different types in each course), all cooked to their perfect point, along with octopus and seasonal mollusks.
We call it “Bullabesa a la RiFF” because, while we respect tradition and its classic rouille sauce, we give it our personal touch with a grand broth of fennel, saffron, a splash of Riesling, and “Lágrima” extra virgin olive oil from Viver. All the product comes directly from the auction of the Valencia Fishermen's Guild, where I have been buying personally for years.
The Grand Bullabesa Menu
(Available only until February 28th, 2026)
Reservation Details
Important note: Due to the technical complexity of the Bullabesa and the daily selection of fish at the auction, this menu is only available by prior reservation through our website. We ask that you select the "Grand Bullabesa Menu" when making your reservation to guarantee product availability.
(Available only until February 28th, 2026)