An accessible, safe and honest cuisine.
Coherent with its Valencian origin, as it sinks its roots in the traditional recipe book, but without fear of updating it.
Focused on rice, but also on the product and the Valencian stew, which works from the new techniques.
A cuisine originating from the past, but worked according to today’s rules.
Neither tradition nor avant-garde.
Present cuisine.
ENTRANTES
· Corazón de alcachofa en tempura melosa y ligeramente picante | G
· Alcachofa a baja temperatura con crema suave de foie | L
Plato Principal
· Paella de ropa vieja | H
(elaborada con caldo de ternera, alcachofa y yema trufada)
Postre (a elegir)
· Espuma de chocolate | LG
· Helado casero de la casa | LGH
Café o Té