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.
The filling of a typical beef round, in a Chinese dimsum format, with vegetable, mistela and soy reduction sauce.
A twist on hake a la Koskera.
Our orientalised version of a squid sandwich
Aubergine, blue whiting and pepper.
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.
Currywurst, bacon and sauerkraut hot dog
Blood sausage, chistorra and bacon
180 grams of Pyrenean veal.
Our lamb stew, a dish that captures the essence of Spanish gastronomic tradition, elevated to culinary perfection.
