Vegetable garden:

Valencian salad frosting thaw

Pickled vegetables from Benitachell

Flamed grilled grated aubergine

Esclafoll (roasted onions) with roasted peppers

Tuber from the Marina Alta capuccino

 

Sea:

Red prawn from Dénia consommé

Sea foie, crabs and seaweed

White prawn from Calpe and galera shrimp seabed

Eel from the Albufera pie, potatoes and black truffle Perigord sauce

 

Millenary tradition:

Tuna jowl with marine morteruelo stew and codium

Matured pigeon, marrow, sweetbreads and mushrooms

 

Sweet heritage:

Roasted pumpkin, grape syrup and lemon

Herberet, pastisset, chocolate, orange

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