Para comenzar “picaetas marinas y más”
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Ostra Gillardeau Num. 2 (unidad) (2) 6,00
Gillardeau Oyster (Each)
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Anchoa costera serio oro "LOPEZ" (unidad) (4) 6,00
“Cantabrico” sea anchovies in extra virgin olive oil (Each)
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Tomate valenciano o raff con ventresca (según temporada) (4) 22,00
Valencian local “raff tomato” salad with tuna
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Nuestra ensaladilla rusa (4, 5, 14) 16,00
Duna-style fine “Russian” potato salad with peas, carrots, tuna and hard-boiled eggs
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Ensalada de la huerta valenciana (4, 5) 13,00
Traditional Valencian salad with tomato, lettuce, tuna & carrots
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Sashimi de sepia con mahonesa y polvo de aceituna Kalamata (4, 5, 10, 11, 14) 19,00
Cuttlefish sashimi with mayonnaise and Kalamata olive powder
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Tartar de ventresca atún con jengibre y soja (4, 10, 11) 28,00
Tuna belly tartar with ginger and soy
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Steak tartar de vaca vieja con teja de patata y tostas crujientes (150gr) (5, 7) 32,00
Sirloin steak tartar with finely cut french fries
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Jamón ibérico de bellota con tostas y tomate fresco rallado (14) 30,00
“Pata Negra” (Black hoof pork) Iberico ham – DOC Jabugo / 100% acorn fed. Served with fresh grated tomato and baguette toast
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Servicio de Pan Payes de harina ecológica molida a la piedra y masa madre, tomate fresco triturado diariamente y aceite de oliva virgen (por persona) (1) 3,50
Bread service made from organic stone-grinded flour and sourdough, fresh tomato crushed daily and virgin olive oil (per person)
Para entrar en calor
De nuestras costas más cercanas
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Tellinas a la plancha y riego de arbequina (3) 22,00
“Tellina” clams with a splash of arbequina extra virgen olive oil
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Pescaditos de lonja bien fritos (1, 4) 18,00
Mixed fish fry of mediterranean sand smelt, european anchovy and red mullet
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Pulpo a la brasa, con cremoso de patata y pimentón de la Vera (3, 13) 29,00
Grilled octopus, with creamy potato and paprika from La Vera
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Calamar a la andaluza (1, 3) 23,00
Squid rings fried in batter
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Puntilla (fresca) con nuestra salsa romesco (1, 3) 26,00
Fresh baby squid with “romesco” sauce of roasted red peppers & almonds
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Clóchinas o mejillón (según temporada) (3) 15,00
Local valencian “clochina” or "mejillon" black shell mussels (subject to seasonal availability)
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Calamar de playa a la brasa (3) 24,00
Josper grilled beach squid, with creamy mashed potatos
Mariscos "TOP"
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Hervidos, braseados, a la sal, traídos de las lonjas más cercanas (Denia, Valencia, Cullera, Jávea).
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Gamba rayada de Denia hervida o a la sal (2) s/m
Striped red prawns from Denia (Alicante) grilled or boiled (each according to market price)
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Cigala de tronco a la brasa o hervida (2) s/m
Dublin Bay prawn braised in our Josper oven (each according to market price)
Pescados de lonja, Piezas enteras (Fish from the fish market, whole pieces)
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Lubina a la brasa o a la sal (mínimo 2 personas) (4) 90,00/Kg
Sea bass, grilled or salt crusted (minimum 2 people)
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Dorada a la brasa o a la sal (mínimo 2 personas) (4) 90,00/Kg
Sea bream, grilled or salt crusted (minimum 2 people)
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Rodaballo salvaje a la brasa en nuestro horno Josper (mínimo 2 personas) (4) 120,00/Kg
Wild turbot grilled in our charcoal Josper oven (minimum 2 people)
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Gallo San Pedro a la brasa (4) 100.00/Kg
John Dory grilled
Pescados, Raciones individuales (Fish portions)
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Lubina a la brasa con verduras de temporada (4) 39,00
Sea bass, grilled with seasonal vegetables
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Dorada a la brasa con verduras de temporada (4) 39,00
Sea bream grilled with seasonal vegetables
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Rodaballo salvaje a la brasa con verduras de temporada (4) 45,00
Wild turbot grilled with seasonal vegetables
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Corvina a la brasa con verduras de temporada (4) 32,00
Maigre grilled with seasonal vegetables
Selección de carnes (Meat Selection)
Guarniciones (Side Dishes)
Arroces Secos y Melosos (Dry and sticky rice paellas)
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De nuestra tradición familiar en homenaje a mi madre Mercedes Mendieta
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Dos arroces diferentes en una misma mesa, solo para 8 comensales o mas. Todos los arroces mínimo para dos personas
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Paella Valenciana. Pollo de corral, conejo, bachoqueta, garrofó y caracoles (sólo por encargo) (14) 24,00
“Paella Valenciana” is the traditional version of Valencia’s signature rice dish with rabbit, free range chicken, vegetables and snails (only on prior request)
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Arroz a banda (2, 3, 4, 14) 22,00
“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”
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Arroz del señoret. Gambas, cigalas, langostino (2, 3, 4, 14) 25,00
Paella with peeled seafood, a.k.a. as “del Senyoret” (young Master)
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Paella de cigalas y alcachofas (2, 3, 4, 14) 26,00
Prawns and artichoke paella
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Paella de l´horta con verduras de temporada (sólo por encargo) (14) 26,00
Vegetarian "Paella de l´horta" with seasonal vegetables (only on prior request)
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Paella de carabineros 32,00
Large red "carabinero" shrimp paella
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Paella de bogavante azul (2, 3, 4, 14) 45,00
Lobster paella
Fideuás
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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
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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
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Fideuà peladita del señoret, gambas, cigalas y langostinos (2, 3, 4, 14) 25,00
Peeled seafood fideduà, a.k.a. as “del Senyoret” (Young Master)
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Fideuà de cigalas y alcachofas (2, 3, 4, 14) 26,00
Dublin Bay prawn and artichoke fieduà
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Fideuà de bogavante (2, 3, 4, 14) 45,00
Lobster fideuà
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Fideuà de carabinero (2, 3, 4, 14) 32,00
Big red "carabinero" shirmp Fideuà
El momento más DULCE
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Nuestra tarta fina de manzana con hojaldre y helado de vainilla (12 m de espera) (1, 5, 9, 13) 10,00
“Tarte fine aux pommes” – homemade apple tart with vanilla ice-cream and fresh mint leaves (wait time 12 minutes)
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Tarta de queso cremosa (5, 13) 9,00
Homemade creamy cheese cake
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Torrija caramelizada con helado de pistacho (1, 5, 9, 13) 9,50
Homemade caramelized french toast with pistachio ice cream
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Tarta líquida de chocolate con helado de chocolate (1, 5, 13) 9,00
Liquid chocolate cake with chocolate ice cream
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Helados caseros (5, 9, 13) 9,00
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)
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Tabla de quesos (13) 25,00
Assorted cheese platter
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Fruta de temporada (14) 17,00
Freshly cut seasonal fruits
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Sorbete de mandarina o limón (13, 14) 9,00
Tangerin or lemmon sorbet
