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
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Maybe something more modern would do the trick.