SALADS AND COLD CUTS
salads and cold startersSalmon and Avocado Salad
Sprouts, smoked salmon, avocado, yuzu caviar, hazelnuts, olive soil and dill vinaigrette.
Smoked cod carpaccio
Cod carpaccio topped with toppings that traditionally accompany it in peninsular stews.
Pastrami Salad
Sprouts, blue cheese, roasted pepper, pastrami, cherries, walnuts and red fruit vinaigrette.
Prawn salad "cuaRte.
Russian Salad influenced by the German Kartoffelsalat
FREIDURIA
FRITTERSCountries like Nigeria did not have the custom of using wheat flour until the arrival of the British, because wheat was not grown. Instead of wheat, they used...
Japanese vegetable tempura and aubergine with cane honey are not far from each other. We spice the romaine with hummus flavours and offset the ultra-sweetness of the cane honey with the ultra-saltyness of the cured sheep's milk cheese flakes.
Crispy chicken on a bed of basmati rice, with teriyaki sauce made with Villar del Arzobispo honey.
FROM THE CHEF
CHEF'S CHOICEBattered hake taco with red cabbage, pickled onion, red and green sauces and sweet chilli mayonnaise
The filling of a typical beef round, in a Chinese dimsum format, with vegetable, mistela and soy reduction sauce.
MEAT AND FISH
FISH AND MEATLamb stew
Our lamb stew, a dish that captures the essence of Spanish gastronomic tradition, elevated to culinary perfection.
Each element of the dish is designed to offer a harmonious taste experience full of interesting contrasts.
PIM PAN PUM
TRAVELLING BREADDelicate pork simmered in cola, infused with the unmistakable aroma of Chinese five spices. A harmonious fusion of barbecue sauces - the American and...
Our orientalised version of a squid sandwich
Aubergine, blue whiting and pepper.
Argentine Pepito
Filling of the Argentinean empanada in our Valencian pepito. A dish that we created in Mislata more than five years ago, which displaced the traditional pepito de titaina, and of which we are especially proud.
180 grams of Pyrenean veal.
