The filling of a typical beef round, in a Chinese dimsum format, with vegetable, mistela and soy reduction sauce.
Sprouts, smoked salmon, avocado, yuzu caviar, hazelnuts, olive soil and dill vinaigrette.
Fusion of traditional Nigerian fritter and Spanish cod.
Taco de merluza rebozada con col lombarda, cebolla encurtida, salsas roja y verde y mayonesa sweet chili.
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.
A twist on hake a la Koskera.
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.
El relleno de la empanada nigeriana de pollo con berenjena y curry en nuestro pepito valenciano.
Nuestra propuesta para la Ruta del Paquito, con chutney de menta y emulsión de romesco de anacardos y jugo del guiso con especias de Cachemira.
