Sprouts, blue cheese, roasted pepper, pastrami, cherries, walnuts and red fruit vinaigrette.
Fusion of traditional Nigerian fritter and Spanish cod.
Battered hake taco with red cabbage, pickled onion, red and green sauces and sweet chilli mayonnaise
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.
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.
Hot dog with bean chilli, pineapple, cornflakes, fresh cheese and our "guacamayo" mayonnaise and avocado sauce.
180 grams of Pyrenean veal.
Our lamb stew, a dish that captures the essence of Spanish gastronomic tradition, elevated to culinary perfection.
