El Picador

Rice dish baked in the oven, typical of the Valencia region (Arròs al forn). It contains a mix of meats (chicken, rabbit, chorizo) and seafood. · Baking in the oven gives a dry texture, sometimes crispy on top. Rich and flavorful.

Rice cooked with squid ink, giving it a distinctive black color and a deep marine flavor. · Creamy texture, accompanied by seafood and chorizo.

Valencian specialty similar to paella, but prepared with small pasta (fideos) instead of rice. · Cooked in a flavorful fish broth, often served with aioli.

A spicy burger featuring grilled chorizo. · Smoky and slightly spicy flavor of chorizo combined with the freshness of tomato and onion.

Burger topped with Manchego cheese, a firm Spanish sheep's milk cheese. · The nutty flavor of Manchego complements the meat and chorizo.

Assortment of meats or fish cooked on a heated metal plate (plancha). · Healthy cooking that preserves the taste of the food, often served with grilled vegetables.

Small sharing plates, typical of Spanish cuisine. · May include a variety of ingredients such as olives, cheese, cured meats, or fried seafood.

Wine served by the glass. Likely selection of local or Spanish wines to accompany the dishes.