Valencia · since 1998
A short menu that changes every week with whatever the fish market and the vegetable gardens bring. Twelve tables, one sitting a night.
The house
We started with six tables and the same wood-fired oven we still cook in. Nothing we serve travels more than a hundred kilometres.
We write the menu every Monday. If the fish is not right, that dish does not leave the kitchen — it really is that simple.
Marta Enguídanos · Chef
Week of the 18th to the 24th
It changes every Monday. These are this week's dishes.
Raf tomato, basil oil, toasted marcona almond.
Cured in house for 36 hours, on sourdough bread.
Straight from the wood oven, with the juice of its own leaves.
Eight hours on a low flame. Served in a cup.
Whatever arrived that morning. Two people minimum.
Whole fish, served in the middle of the table.
With potato confited in its own fat.
With pomegranate and herbs from the garden.
With cinnamon milk ice cream.
Three ingredients. Nothing else.
Thin tart, served warm.
One sitting
We open Wednesday to Sunday. The table is yours for the whole evening.