Cocas

White sausage, dried tomato, chickpeas and cabbage.

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

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.  

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.

Micuit on caramelized onion and honey vinegar.

Sautéed chanterelles with blood saussage from Ca Rabosa