OUR STORY
Love was the main reason for my arrival in Valencia, and it continues to be the reason for being here.
RiFF, where the sea breaks against the rocks, was actually founded in 1993, although back then we called it El Ángel Azul. A small yet exquisite secret that few of us knew, and which today is 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 head chef, probably due to the potato chips stuffed with sardine fillets, but that's another story.
On September 10, 2001, RiFF finally opened, which would soon become one of Valencia's most famous restaurants. A lot of water has passed 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 kinds of inspirations.
We seek the best ingredients, not the most expensive ones, 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, sourced from the Mediterranean and its beautiful nearby orchards, to enhance their value with our art.
On September 10, 2001, RiFF finally opened, which would soon become one of Valencia's most famous restaurants. A lot of water has passed 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 kinds of inspirations.
We seek the best ingredients, not the most expensive ones, 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, sourced from the Mediterranean and its beautiful nearby orchards, to enhance their value with our art.
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 so that, delicious as they are, they surprise your palates. We are inspired by the passion and love conveyed by the paella makers, the wise griddle masters, the small yet well-run bars that survive on 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 our gastronomic experience; they are part of the cooking process, which is why we've torn down the walls.
There is nothing more exciting than a menu full of surprises experienced in an atmosphere of joy and sincere emotions. Play your part; after all, that will be the memory of today's menu.
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 so that, delicious as they are, they surprise your palates. We are inspired by the passion and love conveyed by the paella makers, the wise griddle masters, the small yet well-run bars that survive on 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 our gastronomic experience; they are part of the cooking process, which is why we've torn down the walls.
There is nothing more exciting than a menu full of surprises experienced in an atmosphere of joy and sincere emotions. Play your part; after all, that will be the memory of today's menu.
Bernd Knöller