RICARD CAMARENA, VALENCIA

May 31, 2019

RICARD CAMARENA, Valencia

 

¡Qué maravilla!. Qué delicia viajar siempre a Valencia, una maravillosa ciudad llena de luz y energía y tener la oportunidad de conocer el nuevo emplazamiento de Ricard Camarena, una antigua fábrica de bombas hidráulicas totalmente adaptado y reformado para albergar una espléndida cocina abierta al comensal y una sala diáfana y clara.

Tras un preludio en la sala anexa a la entrada el propio Ricard recibe al comensal frente a su centro de trabajo y allí ofrece algunos de los productos que marcan su clara tendencia a la esencia, el producto en sí y la sensibilidad en su trato y cocción.

 

La cebolla, el calabacín con steak tartar y requesón, el espárrago a la brasa con mantequilla de café (¡se come con cuchara!) y el apio con pollo y mostaza dan paso a un menú lleno de frescura, color y esencia de la tierra, de su amplia experiencia y de todo el cariño que se desprende en cada presentación.

Sorprendente y deliciosa la quisquilla con guisantes encurtidos y fresas de Canals, magnífica la cigala (deliciosamente suave y sabrosa) en dos servicios (asada y en velouté), perfecto el punto de la costilla de vaca con berenjena glaseada y único el plato de alcachofas con anguila ahumada y salsa holandesa de anguila…¡para llorar!. 

 

El prepostre cítrico prepara para el protagonismo de la calabaza de postre, maravillosamente ideada en dos formas, como la Royal con almendras y en buñuelo (de los mejores bocados dulces de los últimos tiempos).

El servicio es esmerado, perfecto en ejecución. Ricard coordina desde su puesto, discreto y elegante, como él es y como su cocina desprende. Es un lujo verle en acción, comentar con él su merecidísima (y reclamada por todos sus seguidores desde hace años) segunda estrella Michelín y su aprecio a su gente, su tierra, su producto y el delicado trato a su cocina. ¡Buena gente de la de verdad!

 

Imprescindible en Valencia, a la cabeza de toda una oferta gastronómica que avanza a magnífico ritmo. Un restaurante que aúna respeto y tradición con innovación y sensibilidad. Único

 

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RICARD CAMARENA, Valencia

 

How wonderful! It’s always a delight to travel to Valencia, a marvelous city filled with light and energy, and to have the opportunity to visit the new space of Ricard Camarena, an old hydraulic pump factory that has been completely refurbished to house a splendid open kitchen facing the customers, and a bright and diaphanous dining room. 

After a prelude in the room just off the entrance, Ricard himself greets diners in front of his work space and invites them to try some of the products that characterize his clear tendency to highlight the essence of the products themselves, as well as his sensitivity with regard to their preparation and cooking. 

 

The onion, the zucchini with steak tartare and fresh cheese (requesón),the grilled asparagus with coffee butter (you eat it with a spoon!) and the celery with chicken and mustard, lead into a menu brimming with freshness, color and the essence of the land, as well as reflective of his ample experience and all the love that he puts into each and every dish. 

The quisquilla(a type of shrimp) with pickled peas and Canals strawberries is surprising and delicious. The cigala (langoustine)—served two ways (grilled and velouté)—is magnificent. The beef spare ribs with glazed eggplant is perfectly cooked; and the dish of artichokes with smoked eel and eel-Hollandaise sauce is singular... They brought tears to my eyes!  

 

The citrus pre-dessert prepares diners for the starring role of pumpkin in the dessert: marvelously prepared two different ways, “Royal” style with almonds and as a buñuelo (fritter)—two of the best sweet morsels I’ve tried in recent memory.

The service is attentive and perfectly executed. Ricard coordinates everything from his post, as discreetly and elegantly as the man himself and the feeling that his cuisine gives off. It is a luxury to see him in action, to talk to him about his incredibly well-deserved (and much demanded by all of his fans for many years now) second Michelin star, and his appreciation for his team, his region, his products and the delicacy of his cuisine. He is truly a wonderful person!

 

Not-to-be-missed in Valencia, leading the way in a culinary offering that is advancing at a magnificent pace. A restaurant that unites respect and tradition with innovation and sensitivity. Unique. 

 

 

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