“Paella” is nowadays used to refer to some specific Valencian rice dishes. But the name ‘paella’ (pronounced pa-eya) is the old Valencian word for the flat frying pan used to prepare the Valencian-style rice dishes.
ARROZ A BANDA
“A banda” rice means “rice on the side” and is cooked only with fish stock (no fish or shellfish inside) and served with a garlic and olive oil sauce.
LEEK AND MONKFISH PAELLA
SPINACH AND JUMBO SHRIMP PAELLA
VALENCIAN PAELLA
Valencian paella, the original recipe made with chicken, rabbit, beans and garden vegetables
(Order in advance)
SEASONAL VEGETABLE PAELLA
(Order in advance)
GENTLEMAN’S RICE
Gentelman´s Rice, a seafood paella in which all seafood is peeled or shucked and ready to eat
(order in advance)
RED MULLET AND GARLIC SHOOT PAELLA
(order in advance)
CUTTLEFISH BLACK RICE
Cuttlefish Black Rice gets its jet black color from the cuttlefish’s ink. It contains cuttlefish and other seafood hidden in the inky goodness
Green salad
Seasonal tomato salad
Spanish cold tomato soup (seasonal)
Ibérico ham
Potato and vegetable salad
Artisan hand-prepared 00 anchovies with toasted crispy bread, fresh tomato purée and olive oil
Croquettes of the day
Cured ham croquettes
Seared eggplant cubes
Cured paprika pork sausage from Arbizu, grilled and served warm
Confit and grilled artichoke hearts
Mallorca paprika pork pâté with olive oil toast
Roasted eggplant, red pepper and onion salad with cod
Jumbo shrimps in garlic sauce
Sliced fried calamari
Smoked sardine
Deep fried battered whitebait/sprats
Marinated salmon Berlanga style
Crispy bread, fresh tomato purée and olive oil
Deep fried battered Hake slices
Beef cheek stew
Steak tartare
Breaded milk lamb cutlets with Padrón green peppers
Brioche French toast in honey syrup
Cheese cake (gluten-free)
Brownie
Ice cream, various flavors
Lemon sorbet
Expresso with Martini
“Paella” is nowadays used to refer to some specific Valencian rice dishes. But the name ‘paella’ (pronounced pa-eya) is the old Valencian word for the flat frying pan used to prepare the Valencian-style rice dishes.
ARROZ A BANDA
“A banda” rice means “rice on the side” and is cooked only with fish stock (no fish or shellfish inside) and served with a garlic and olive oil sauce.
LEEK AND MONKFISH PAELLA
SPINACH AND JUMBO SHRIMP PAELLA
VALENCIAN PAELLA
Valencian paella, the original recipe made with chicken, rabbit, beans and garden vegetables
(Order in advance)
SEASONAL VEGETABLE PAELLA
(Order in advance)
GENTLEMAN’S RICE
Gentelman´s Rice, a seafood paella in which all seafood is peeled or shucked and ready to eat
(order in advance)
RED MULLET AND GARLIC SHOOT PAELLA
(order in advance)
CUTTLEFISH BLACK RICE
Cuttlefish Black Rice gets its jet black color from the cuttlefish’s ink. It contains cuttlefish and other seafood hidden in the inky goodness
Green salad
Seasonal tomato salad
Spanish cold tomato soup (seasonal)
Ibérico ham
Potato and vegetable salad
Artisan hand-prepared 00 anchovies with toasted crispy bread, fresh tomato purée and olive oil
Croquettes of the day
Cured ham croquettes
Seared eggplant cubes
Cured paprika pork sausage from Arbizu, grilled and served warm
Confit and grilled artichoke hearts
Mallorca paprika pork pâté with olive oil toast
Roasted eggplant, red pepper and onion salad with cod
Jumbo shrimps in garlic sauce
Sliced fried calamari
Smoked sardine
Deep fried battered whitebait/sprats
Marinated salmon Berlanga style
Crispy bread, fresh tomato purée and olive oil
Deep fried battered Hake slices
Beef cheek stew
Steak tartare
Breaded milk lamb cutlets with Padrón green peppers
Brioche French toast in honey syrup
Cheese cake (gluten-free)
Brownie
Ice cream, various flavors
Lemon sorbet
Expresso with Martini