Wood-fired paellas are our speciality. On our menu, guests can choose from between 20 types of different rice dishes. Our arroz del Senyoret (or young gentleman’s rice, as all the seafood is peeled or shelled and ready to eat), lobster paella and beach langoustine paella are just a few of our customers’ most-beloved favourites. We also have our version of the typical seafood fideuà (a thin noodle cooked in a rich seafood broth). Our Valencian paella must be booked in advance, as we only make a limited number each day due to the long and involved preparation time.

The rest of our culinary offering is nourished by traditional Valencian age-old recipes, so our emblematic esgarraet de pimiento (garlicy roasted red pepper) holds a place of pride, to which we add mojama (salt-cured tuna) and salt cod, or our salad of local sliced tomatoes with chunks of tuna loin.

As appetisers before the main rice dish, perhaps some warm grilled octopus, espardenyà (named for its strange yet tasty mix of ingredients including eel, meats, potatoes, chili pepper and even a poached egg…) tempura sea anemone, batter-fried fresh squid, or a few of our classics: Valencian mussels or beach tellinas (wedge clams). We also have fish and seafood brought fresh from the fish markets and stews like monkfish ‘nougat’, our version of all i pebre (garlic & pepper) in which we substitute eel for monkfish, swimming in a picadillo homemade with a mortar and pestle.