To start, Iberian ham and artichoke consommé with slow-cooked egg. For the main dish, fresh fish with autumn fruits and Japanese dressing. And for dessert, strawberry tagliatelle. Does that sound good? Book now for Valencia Cuina Oberta Restaurant Week, to be held from 21 to 27 November in more than 80 restaurants. Don’t miss out: go to https://www.valenciacuinaoberta.com to see the full list of set menus.
In addition, this time round there will be some culinary activities going on at the same time. You can take part in a new edition of Chef al Mercat (Chef in the Market) with Raúl Aleixandre, go on a wine-tasting tour of the Hoya de Cadenas winery, enjoy a paella while cruising on a traditional albuferenc boat on the Albufera lake, or develop your culinary skills on one of the courses organised by the Valencia Cooking Club.
What are you waiting for?