Gillardeau Oyster (Each)
“Cantabrico” sea anchovies in extra virgin olive oil (Each)
Tomato salad with Italian burrata and pesto
Valencian local “raff tomato” salad with tuna
Duna-style fine “Russian” potato salad with peas, carrots, tuna and hard-boiled eggs
Traditional Valencian salad with tomato, lettuce, tuna & carrots
Salmon and guacamole salad
Tuna tartare with ginger and soy
Sirloin steak tartar with finely cut french fries
“Pata Negra” (Black hoof pork) Iberico ham – DOC Jabugo / 100% acorn fed. Served with fresh grated tomato and baguette toast
Bread service made from organic stone-grinded flour and sourdough, fresh tomato crushed daily and virgin olive oil (per person)
Lobster croquettes (each)
Iberico ham croquettes (each)
Codfish croquettes with “ali-oli” (olive oil emulsified into mashed fresh garlic)
Crispy large red "carabinero" shrimp, fresh basil and miso sauce (each)
“Tellina” clams with a splash of arbequina extra virgen olive oil
Mixed fish fry of mediterranean sand smelt, european anchovy and red mullet
Grilled octopus, with creamy potato and paprika from La Vera
Squid rings fried in batter
Fresh baby squid with “romesco” sauce of roasted red peppers & almonds
Local valencian “clochina” or "mejillon" black shell mussels (subject to seasonal availability)
Josper grilled beach squid, with creamy mashed potatos
Cuttlefish grilled in our Josper oven
Clams cooked with a "marinera" sauce, made with fresh tomatoes, paprika, onion, garlic and white wine 250gr
Hervidos, braseados, a la sal, traídos de las lonjas más cercanas (Denia, Valencia, Cullera, Jávea).
Striped red prawns from Denia (Alicante) grilled or boiled (each according to market price)
Dublin Bay prawn braised in our Josper oven (each according to market price)
Blue lobster braised in our Josper oven (each according to market price)
Sea bass, grilled or salt crusted (minimum 2 people)
Sea bream, grilled or salt crusted (minimum 2 people)
Wild turbot braised in our charcoal Josper oven (minimum 2 people)
Catch of the day
Sea bass, grilled with seasonal vegetables
Sea bream grilled with seasonal vegetables
Wild turbot grilled with seasonal vegetables
"Galician Blond" breed sirloin steak 200gr
"Galician Blond" breed sirloin steak 200gr with fresh pepper sauce
Entrecote 300gr with french fries
60 days dry aged cow steak
De nuestra tradición familiar en homenaje a mi madre Mercedes Mendieta
Dos arroces diferentes en una misma mesa, solo para 8 comensales o mas. Todos los arroces mínimo para dos personas
“Paella Valenciana” is the traditional version of Valencia’s signature rice dish with rabbit, free range chicken, vegetables and snails (only on prior request)
“Arroz a banda” paella: rice cooked in fish stock. Originated with the fishermen of Alicante, who sold off their best fish and kept the leftovers for stock, used to cook the rice. Served with “ali-oli”
Paella with peeled seafood, a.k.a. as “del Senyoret” (young Master)
Prawns and artichoke paella
Black Paella with seafood and squid cooked in its own ink
Vegetarian "Paella de l´horta" with seasonal vegetables (only on prior request)
Large red "carabinero" shrimp paella
Large red "carabinero" shrimp paella with artichokes
Wild turbot or grouper paella with striped red prawns
Lobster paella (supplement for blue lobster or live lobster)
"Granny's" creamy rice with free-range chicken, rabbit and snails
Creamy rice with peeled seafood, a.k.a. as “del Senyoret” (young Master)
Creamy rice with prawns and artichokes
Creamy rice with large red "carabinero" shrimps
Creamy rice with large red "carabinero" shrimps and artichokes
Creamy lobster rice
Vegetarian creamy fresh vegetables rice
Fideuà de fideo fino, la tradición cuenta que en Gandía un pescador que hacia los arroces para el patrón del barco, el cual después de comer se sentía muy indispuesto, decidió cambiar el arroz por fideos, todo el pueblo se hizo eco de esta variedad que fue de casa en casa para así nacer esta receta tan Valenciana
Fideuá (dialectal pronunciation of the Valencian word fideuada "large amount of noodles") is a seafood dish originally from the Valencian coast which is similar to paella but with noodles instead of rice. Legends suggest that in Gandía a fisherman who made rice for the skipper of the ship, who after eating felt very unwell, decided to change the rice for noodles, the entire town echoed this variety that went from home to home, giving birth to this very Valencian recipe
Peeled seafood fideduà, a.k.a. as “del Senyoret” (Young Master)
Black fideuà with seafood and squid cooked in its own ink
Dublin Bay prawn and artichoke fieduà
Lobster fideuà (supplement for blue lobster or live lobster)
Big red "carabinero" shirmp Fideuà
Large red "carabinero" shrimp with artichoke fideuà
Wild turbot or grouper fideuà with striped red prawns
“Tarte fine aux pommes” – homemade apple tart with vanilla ice-cream and fresh mint leaves (wait time 12 minutes)
Homemade creamy cheese cake with raspberries sorbet
Homemade caramelized french toast with “leche merengada” ice cream
Liquid chocolate cake with vanilla ice cream
Ice cream assortment – Chocolate, vanilla, “leche merengada” (made with milk, egg whites and aromatized with cinnamon), and turron (nougat made of honey, sugar and egg white, with toasted almonds)
Assorted cheese platter
Freshly cut seasonal fruits
Tangerin or lemmon sorbet