Cocas

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

With tomato coca.

Micuit on caramelized onion and honey vinegar.

With confit tomato and salted tuna.

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

With basil.

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

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.