With goat cheese and honey. 

With iberian bacon.

Chocolate from La Marina: made with carob instead of cacoa.

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.

Sweet potatoe fried.

The fattest part of the tuna. Delicious!

With tomato coca.

Saussage from Ca Rabosa

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

From the Cantabrian.

With a mixture of different edible wild herbs and a point of black pudding.  

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.