Valencian salad frosting thaw

Carrot mead and pomfret roe

Entomacat made with red preserved tomatoes and green tomatoes in brine

Rose of tuna loin matured in salt tunnel for 25 days

Thin corn coca (traditional pastry from the Eastern coast of Spain) withprawns and monkfish liver

Baby cuttlefish with Hollandaise sauce and garlic mayonnaise

 

Valencian oyster, baby clam gel, snails and roasted lemon

Calpe white prawn gazpacho with cockles and sea urchin

Albufera eel pie with saffron gnocchi and Perigord sauce

Fish from market, marine morteruelo stew and codium

 

Mellow rice with octopus and anemones

Suckling lamb guirra breed, black garlic, mushrooms and peppers

 

Parsnip, yoghurt and tiger nut horchata

Herberet, pastisset, chocolate, orange

More information