Vegetals 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
flower salad - ferradura beans - mango - lemongrass - tigernut
-
peach tartare - sheep's butter - pumpkin seeds grilled grilled gem lettuce - raw pumpkin juice
-
roasted eggplant - miso from our sourdough bread - sunflower seeds - dried onion - herbs
-
celery root - koji - fried capers - sea grapes
-
valencian rice - oxidized mushroom broth - toasted brewer's yeast
-
spring onion - figs - fig leaf oil
"spaghetti ice¨ - tomato - parmesan
-
chestnuts - hazelnuts
Valrhona chocolate tart
profiterole with tonka bean
coffee caramels
This menu is our perspective turned inward. An ode to the vegetable gardens of Valencia and the small farmers who care for our land.
It is a proposal designed around grains, legumes, mushrooms, and the finest seasonal vegetables.