Cocas

Micuit on caramelized onion and honey vinegar.

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

With Valencian extra virgin olive oil and Santa Pola salt.

From the Cantabrian.

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

With moscatel raisin, pine nut and goat cheese.

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

And honey coca

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

Caramelised blood sausage and pine nuts.

With ham and cheese.

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

With goat cheese and honey. 

With caramelized onion