![]() These white truffles are seasonal from January to May, so we were able to enjoy them with a salsify (root) carbonara. A savory meusli of sorts, complete with egg yolk, green peas, almond, and caviar. “Grains” or ”Pasta” courses Smoked “All i Pebre” eel, Israeli cous cous, apples, aoli, and onion in the form of a cookie. Lobster royale with its juice, tapioca pearls and smoked lobster meat. A piece of abstract art, the next course consisted of spider crab, jalapeños, fennel, and winter flowers embedded in a tomato water jelly. … couldn’t resist! Signature Dish One of their signature dishes, named “La Tiara” (the crown) is stunningly presented with edible flowers, radish, herbs, and a bright green basil oil. I couldn’t get enough if it, and easily polished off my whole half of the loaf of bread (even though I knew I was going to get full way too fast. The Super Memorable Bread Course One of my favorite courses was actually the phenomenal house made foccacia, topped with a generous pour of fantastic Spanish olive oil. A beautiful Spanish consommé made with white bean and codfish. We begin with a beautiful savory onion custard, not unlike a creme brulee. Carrot soppresata mini sandwich A creative take on Caprese: tomato + basil + meringue Squid + ink, pickled cauliflower, curry and parsley pesto Tasting MenuĪnd then the official tasting menu begins, though it’s all really a seamless experience. “Papadum“ - like shell with chevril and pickled fish roe. Next came a dizzying array of small, creative bites, each with its own set of unique flavor combinations and textures. So, even though I am usually not a huge cocktail person, we both began our meal with a cocktail. La Salita is known for its crazy cocktails. Cocktails known for their cocktailsĮven before we got our first drink, we were distracted by what almost looked like a magic show by server pouring a cocktail for a guest. ![]() Our meal at La Salita certainly delivered on surprising us with creative bites, dramatic presentation, and a multitude of textures, flavors, and expressions of ideas. ![]() This model allowed people to be able to take time off, which she thought was something that was very important. ![]() ![]() It was a different team that worked on weekdays and weekends. On weekends, the same space would transform into L’Hort al Nú (which serves more casual, traditional fare). She decided to only open La Salita on weekdays. She was the first winner of Top Chef Spain (in 2014), and has gone on to win numerous awards and accolades, including 1 Michelin star for La Salita.ĭuring the pandemic Chef Rodrigo did something bold. Chef Begoña Rodrigo is talented, creative, and known for being bold and unconventional. Out of all the restaurants we visited in Valencia, La Salita was certainly the most hyped and most famous. TABLE OF CONTENTS CHEAT SHEET: RESTORE THE LIGHTHOUSE. ![]()
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