Premium canned items from a speciality co-operative in Huelva

Tiny sardines in olive oil

Fried, lightly pickled mussels

Cured cod’s liver

Something cold to start…

Air dried acorn fed ham

A selection of cured fish
(Tuna, salt cod, air dried tuna loin, hake roe, ling)

Grilled Sun dried octopus from Denia

House pickled anchovies

Salted anchovies

Local tomatoes, with confit tuna loin

5 varieties of local Valencian cheese

Almeja De Carril

Galician oysters

‘Guillardeau’ oysters from La Rochelle

Valencian oysters

One of each of the above oysters

Speciality small rock shrimp from Santa Pola in Alicante

Roasted speciality rock snails

Hot dishes to follow…

Clotxina small mussel

Grilled Galician razor clams

Crispy, deep-fried sea anemone

Grilled sea cucumber

Grilled local baby squid

Local prawns boiled or grilled

Baby squids with Padron peppers

Crispy battered and fried little fis
(red mullet, lemon sole, fresh anchovy)

Very large shrimp tails fried in garlic

A croquette of Iberico air dried ham and parmesan

‘Savoury doughnut’ of salt cod and pine nuts

Langoustines fried with spring onion

A warm stew of ripe tomatoes, peppers and confit tuna

Suckling pig ribs, with young garlic

Capellanets A La Brasa

Grilled octopus with ‘Parmentier’ potatoes

To finish…

Our Paellas

Paellas cooked over wood fire (price per person, minimum for 2 people)

“Senyoret” Paella (with peeled prawns)

Black fideuá, squid ink and tiny squid

Deep red Cardinal Prawns Paella

Langoustine whith anemone Paella

Meditterraneas Lobster Paella

Mediterranean Spiny Lobster Paella

Brothy rice

Rice, octopus and cepes

Roast duck, wild oyster mushrooms, artichoke, and duck liver

** Bread and appetizer service
** Gluten-free bread

Where you’ll find us

Contact us

WHERE WE ARE

Carrer d’Isabel de Villena, 155.
46011 València.

BOOKING PHONE NUMBER

Please remember that bookings are not valid until they have been confirmed by the restaurant.
(+34) 963 710 073
(+34) 696 017 989

OPENING HOURS

Monday to Sunday from 1.00 to 4.00 pm

Collaborators: