About
Rice specialist restaurant (arroz del seorito, black rice, rice with lobster, Valencian rice, arroz cortijero, shellfish fideua...) and designer Mediterranean cuisine (warm salad with slow baked pork belly with reduced Jerez vinaigrette and crispy goat cheese ball with thyme; Grilled hake served with sweet and sour ratatouille, fennel with Tabasco and sage oil; Slowly baked squid stuffed with foie and walnuts served on a bed of tabboulet hand its own juices; Fried canutillos stuffed with sultana soaked in orange wine and cream and blueberry sorbet)
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