Valencian burger of minced pork and spice with onion and mustard.

Cebo de campo ham (extensively raised in the Montes de Toledo), crossing Iberian and Duroc with rosemary oil.

With Valencian extra virgin olive oil and Santa Pola salt.

White sausage, dried tomato, chickpeas and cabbage.

Tono artichokes, from the Marinas garden in Dénia, with dried tomato and bacon.

Sautéed chanterelles with blood saussage from Ca Rabosa

Fried red and green peppers, aubergine, tomato and garlic.

From the Cantabrian.

Formerly prawn from La Marjal de Pego-Oliva was used. Today, as it is almost extinct, we use shrimp from Huelva.  

Micuit on caramelized onion and honey vinegar.

And honey coca

With moscatel raisin, pine nut and goat cheese.

With tomato sauce, goat cheese, basil and virgin olive oil.

With ham and cheese.

Coca dough in Neapolitan pizza format , with tomato sauce, garlic and extra virgin olive oil