In the sunny streets of Valencia, Spain, lies a gastronomic treasure: La Salita restaurant. Renowned for its Michelin-starred cuisine, this establishment promises an exceptional culinary experience. Prepare yourself for a unique taste journey to the heart of Spanish tradition revisited with creativity and finesse.
La Salita: An Enchanted Garden in the Heart of Valencia
Located in the district of Ruzafa in Valencia, the restaurant La Salita is a veritable garden of creative and enchanting delights. The name “Ruzafa” means “garden” in Arabic, evoking the time in the 9th century when Valencia, then called Balansiya, was under the rule of Abd Allah al-Balansi, who decreed the creation of a large green space recreational outside of town.
About Begoña Rodrigo
Begoña Rodrigo is at the heart of this gastronomic marvel. Born in Valencia in 1975, she began her culinary adventure in Amsterdam at the age of 20, working as a kitchen assistant in a Marriott hotel. After a year spent in Amsterdam, she went to London to continue her training in the French private club called Aquarium, holder of two Michelin stars. Returning to Spain, she honed her art and skills at La Sucursal before eventually launching La Salita with her partner at the time, Jorne Buurmeijer. She gained further fame by winning the Top Chef culinary competition in Spain.
The atmosphere
La Salita is nestled in a square 19th century colonial-style building, with a couple at its summit. Towering palm trees and a charming patio welcome guests as the sturdy wooden door opens to reveal this tranquil retreat. The restaurant has an atmosphere reminiscent of a Cuban seaside bar, with a long cocktail bar on the ground floor. The experience truly begins at 8 p.m., where you will be warmly welcomed and shown to your table.
Culinary and Beverage Experience
The first order of business is to choose from a variety of intriguing cocktails. For example, the Magreb Sour, a pisco sour infused with Ras El Hanout, borrows Moroccan flavors, white tea and yuzu, enhanced with parmesan bitters.
Sangonereta Menu
- Appetizers presented on homemade wooden stands.
- Croquettes with a broth of fesols i naps.
- Crispy maki with cauliflower and squid.
- Nigiri tonyina spicy.
- Oyster salad in a small open tart with a divine mousse.
- Deer tartare wrapped in a shiso leaf with tofu mayonnaise.
Each dish is an explosion of flavors and textures, masterfully prepared and exquisitely presented.
The Art of the Table at La Salita
Led by impeccable service, every detail is carefully orchestrated. The opening meal includes a cold tiger nut and razor clam soup, accompanied by homemade focaccia bread and olive oil lagrima. Followed by a Las Travinas white wine.
The next dish, nicknamed “The Queen,” is a shrimp head broth with ginger and a refreshing cucumber base. The Denia shrimp is the highlight of this dish, soaked for just 30 seconds in hot water to retain all its sweet and fresh flavor.
List of Significant Dishes
- Eel sausage with crunchy potato ragout.
- Vegetarian “Charcuterie” dish including marinated turnip and mushroom and chestnut pâté.
- Valencian artisanal cheese “Tot de poble”.
- Quail breast in broth, accompanied by a thigh marinated in a sweet and sticky sauce.
- Mexican taco dessert with Hoya de la Iglesia sauce and fig cream.
Each dish, each wine, each note is an ode to the culinary refinement of Begoña Rodrigo, celebrating seasonal and local products with limitless creativity.
Towards a Gentle Conclusion
To close this feast, guests are invited to taste homemade chocolates, accompanied by a complimentary cognac. After four hours of an unforgettable experience, visitors leave La Salita with a renewed desire to return, enriched with tasty memories and moments of pure culinary delight.
