things we eat and drink, at home and out and about
This new restaurant by famous Spanish chef Quique Dacosta opened in our neighbourhood recently, but I’ve been tracking their development since we heard about it around a year ago. We had been speculating as to where its site would be, what would feature in the menu, etc.
All this excitement is because the focus of the restaurant was on rice. And rice is very dear to Valencian people. And the focus of the restaurant was specifically on rice cooked the Valencian way!
Continue reading “Arros QD”
Welp, this is a really late “this week” post, but I didn’t have access to a computer on Sunday and I was also really busy holidaying and eating out, as you’ll see in a second ?
Continue reading “This week in food, 7 (18-24 March 2019)”
We have queued at Russafa’s market, got some cool produce, asked for WHO’S LAST? and then had an excellent flat white and cinnamon roll at Blackbird.
They have a big glass wall and you can see how they’re busy preparing more pastries on the kitchen.
It didn’t seem too promising but the toast with plenty of olive oil, and the freshly squeezed SWEET orange juice redeemed it!
The coffee was quite average, which is why it doesn’t even get to be in the picture ?
I had the chance to visit La Manera, which I eyed on a former trip to Valencia but didn’t have time to stop at, and it just didn’t disappoint! First I got the cutest flat white I’ve ever been served, then a really yummy granola (I really liked the mint leaves-it was a surprisingly good flavour pairing) ?
I will say the tablespoon they brought was way too big to eat without spilling everything out though, so I ended up using the coffee spoon.
Later we visited La Pilareta. We had been there almost a year ago, but Valencian mussels weren’t available as it wasn’t the right season. This time we were lucky and we could FINALLY have our Valencian mussels! (Plus other delicacies)
Valencian mussels are called clotxines in Valencian, and that’s why the bar is called La casa de les clotxines, ie “the house of Valencian mussels”.
The batter in these calamari was nicely thin, yum!