Excel·lent Menu
158,80
158,80
wine pairing €85
Excel·lent Menu
158.80
wine pairing 85
snacks
"Bloody Mary"
tapa of the day
my grandmother's tartlet
olive oil and rosemary bread
homemade sourdough bread
squid salad - ferradura beans - mango - lemongrass - valencian tigernut
-
white shrimp tartare - beetroot - sunflower seeds - pumpkin seed oil
grilled gem lettuce - raw pumpkin juice
-
roasted eggplant - miso from our sourdough bread - brewer's yeast
sunflower seeds - dried onion - herbs
-
cuttlefish - koji - Cristal Grand Cru caviar
-
"dirty" rice
-
amberjack - fresh white beans - fig leaf oil
"spaghetti ice” - tomato - parmesan
-
chestnuts - hazelnuts
Valrhona chocolate tart
profiterole filled with tonka bean
coffee caramels
We work hand in hand with local farmers who care for the land organically, allowing us to serve vegetables with real flavor.
"The menu is a living organism that changes every day according to what nature provides."
From the sea: We buy directly at the local fish market. We champion marine seasonality, a key concept for our menu.
From the vegetable garden: Organic vegetables grown just a few kilometers from our restaurant.
From the Albufera: We select the finest grains of Valencian rice to prepare the rice dishes that have become a hallmark of our house.
Excel·lent Menu
158.80
wine pairing 85
snacks
"Bloody Mary"
tapa of the day
my grandmother's tartlet
olive oil and rosemary bread
homemade sourdough bread
squid salad - ferradura beans - mango - lemongrass - valencian tigernut
-
white shrimp tartare - beetroot - sunflower seeds - pumpkin seed oil
grilled gem lettuce - raw pumpkin juice
-
roasted eggplant - miso from our sourdough bread - brewer's yeast
sunflower seeds - dried onion - herbs
-
cuttlefish - koji - Cristal Grand Cru caviar
-
"dirty" rice
-
amberjack - fresh white beans - fig leaf oil
"spaghetti ice” - tomato - parmesan
-
chestnuts - hazelnuts
Valrhona chocolate tart
profiterole filled with tonka bean
coffee caramels
We work hand in hand with local farmers who care for the land organically, allowing us to serve vegetables with real flavor.
"The menu is a living organism that changes every day according to what nature provides."
From the sea: We buy directly at the local fish market. We champion marine seasonality, a key concept for our menu.
From the vegetable garden: Organic vegetables grown just a few kilometers from our restaurant.
From the Albufera: We select the finest grains of Valencian rice to prepare the rice dishes that have become a hallmark of our house.