Focaccia accompanied by grated tomato and all i oli (a typical Valencian sauce based on olive oil emulsified in garlic purée).
Focaccia with titaina (A traditional Valencian dish: a sauté made with various vegetables, tomato and tuna), marinated tuna and thyme all i oli (a typical Valencian sauce based on olive oil emulsified in garlic purée) this time with thyme.
Cantabrian anchovy on rosemery focaccia bread with grated tomato.
Cantabrian anchovy on rosemery focaccia bread with Virgilio butter.
Shellfish croquette... with a subtle bite!
Squid croquette with all i oli (a typical Valencian sauce based on olive oil emulsified in garlic purée).
Potatoes accompanied by our spicy tomato sauce.
Crispy grilled artichoke heart with garlic shrimp and shrimp head all i oli. The all i oli is a typical Valencian sauce based on olive oil emulsified in garlic purée.
Our classic grilled cuttlefish, served with a homemade mayonnaise infused with fresh lime. Accompanied by crispy slices of artisanal bread.
Grilled cuttlefish with garlic and parsley oil.
Roman fried calamari with all i oli (a typical Valencian sauce based on olive oil emulsified in garlic purée).
Crispy fried baby squid with crumbs of feta cheese and a mild lime and kimchee mayonnaise.
D.O. Dehesa de Extremadura (Spain).
Served with toasted bread and tomato.
Served with nuts and quince.
SELECTION OF CHEESES:
-Hacienda Guijoso Manchego cheese.
-Payoyo goat cheese.
-Vettón Gran Reserva goat cheese.
-Stilton cheese.
Grilled aubergine, crunchy artichoke, crispy onion, baby tomatoes, honey, Parmesan cheese, almond shavings and drizzled with a Romesco sauce.
A mix of fresh shoots with smoked aubergine, crumbs of feta cheese and textured tomato tartar. Drizzled with a dried fruit and soya dressing.
Delicious potato and carrot salad with anchovy froth, tuna belly slices, dried tomato and crispy chickpea wafer.
The best seasonal tomato from our garden accompanied by slices of tuna belly, homemade pickles, thyme oil and crispy rosemary focaccia.
Battered and fried cod accompanied by French fries with our homemade tartar sauce.
Crispy tuna on creamy eggplant and aromatic herbs vinaigrette.
Grilled salmon with grilled vegetables, crispy potato and a nut and soy vinaigrette.
Octopus on smoked leek cream, dried tomato, chorizo oil and crunchy pistachio powder.
High loin ribeye steak from Vacum matured beef, served with French fries and Padrón peppers.
180 gr. beef burger, lettuce, tomato and cheese accompanied with potatoes.
Marinated Iberian pork pluma (boneless flank) with truffled parmentier and sesame seeds.
If you want to order rice...
- Minimun 2 persons.
- 1 type of rice per table up to 10 people.
- 2 types of rice per table from 10 people.
For weekend reservations, it is advisable to reserve the rice in advance.
(Price per person)
(Price per person)
(Price per person)
(Price per person)
(Price per person)
Traditional Spanish peeled seafood rice, with a rich house-made seafood broth. Ready to enjoy—no shells, no fuss.
(Price per person.)
(Price per person)
(Price per person)
(Price per person)
(Price per person)
Traditional Spanish dish from the Valencian region, similar to paella but made with short and thin noodles.
(Price per person)
(Price per person)
(Price per person)
Creamy mascarpone on a bed of almonds, cocoa and coffee ice-cream.
Several different types of textured dark and milk chocolate (bubbly, creamy and crunchy ....) and ground pistachios.
A crunchy biscuit base with a smooth creamy cheesecake with a touch of pistachio and served with raspberry ice cream.
Caramelised pumpkin bread (French toast) on a bed of crushed almonds, served with meringue milk ice-cream and just a touch of toffee.
Fresh seasonal fruit.
Served with nuts and quince.
SELECTION OF CHEESES:
-Hacienda Guijoso Manchego cheese.
-Payoyo goat cheese.
-Vettón Gran Reserva goat cheese.
-Stilton cheese.
Potatoes accompanied by our spicy tomato sauce.
Crispy grilled artichoke heart with garlic shrimp and shrimp head all i oli. The all i oli is a typical Valencian sauce based on olive oil emulsified in garlic purée.
Grilled aubergine, crunchy artichoke, baby tomatoes, honey, grated Parmesan cheese, almond shavings and drizzled with a Romesco sauce.
A mix of fresh shoots with smoked aubergine, crumbs of feta cheese and textured tomato tartar. Drizzled with a dried fruit dressing.
The best seasonal tomato from our garden accompanied by slices of tuna belly, homemade pickles and thyme oil.
High loin ribeye steak from Vacum matured beef, served with French fries and Padrón peppers.
Minimun 2 persons
Chicken, rabbit and snail paella
Vegetable paella
Duck and bolletus mushroom paella
Seafood paella
Lobster rice
Choose: Traditional or with extra broth.
Black rice
Traditional Spanish peeled seafood rice, with a rich house-made seafood broth. Ready to enjoy—no shells, no fuss.
Sobrasada, squid and artichokes rice
Creamy mascarpone with coffee ice-cream.
Fresh seasonal fruit.
Focaccia accompanied by grated tomato and all i oli (a typical Valencian sauce based on olive oil emulsified in garlic purée).
Potatoes accompanied by our spicy tomato sauce.
Grilled aubergine, crunchy artichoke, crispy onion, baby tomatoes, honey, grated Parmesan cheese, almond shavings and drizzled with a Romesco sauce.
A mix of fresh shoots with smoked aubergine, crumbs of feta cheese, textured tomato tartar and kalamata olives. Drizzled with a dried fruit and soya dressing.
Minimun 2 persons!!
Creamy mascarpone on a bed of almonds, cocoa and coffee ice-cream.
Several different types of textured dark and milk chocolate (bubbly, creamy and crunchy ....) and ground pistachios.
A crunchy biscuit base with a smooth creamy cheesecake with a touch of pistachio and served with vanilla ice cream..
Caramelised pumpkin bread (French toast) on a bed of crushed almonds, served with meringue milk ice-cream and just a touch of toffee.
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