Cocas

Micuit on caramelized onion and honey vinegar.

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.

With onion and egg. 

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

And honey coca

Ground porc, paprika and spices, with smooth aioli and honey.

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.

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

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

With goat cheese and honey. 

With caramelized onion