DICTIONARY
ABANICO IBÉRICO (Acorn-fed) ➡️ Centro
Iberian pork cut located near the ribs, known for its juiciness and marbling. Excellent grilled
AJADA GALLEGA (Galician garlic sauce) ➡️ Centro
Traditional Galician sauce made with olive oil, garlic, and paprika, typically served with fish and seafood
A LA PUTANESCA ➡️ La Mar / Centro
Tomato sauce with olives, capers, and a spicy touch. At La Mar we reinterpret it with seaweed to give it a marine character.
ALL I OLI ➡️ Centro, Playa, La Mar, Carmen
The traditional Mediterranean garlic and olive oil emulsion sauce. A perfect accompaniment to rice, meat, or fideuà.
ARROZ AL HORNO (oven-baked rice) ➡️ La Mar
Baked rice. A traditional Valencian dish cooked in a clay pot in the oven. Known locally as “cassola,” usually made of ceramic or earthenware.
ARROZ DEL SENYORET ➡️ Centro, Playa, La Mar
Rice dish where seafood and fish are served already cleaned and peeled, making it easy to enjoy without shells. Its name refers to the “little lords” who preferred eating without effort.
BUÑUELO DE BACALAO (cod fritter) ➡️ Playa, La Mar
Cod fritter. A popular Southern European specialty: crunchy outside, soft inside.
CAZALLA ➡️ Centro, Playa, La Mar, Carmen
Dry anise liqueur, typical of Valencia. Often enjoyed with a cremaet
CERDO DUROC ➡️ Centro, Playa, La Mar
Pork from the Duroc breed, known for its tenderness, juiciness, and flavor. Excellent grilled.
CLOTXINA ➡️ Centro, Playa, La Mar
A Valencian mussel, smaller but more flavorful than the common mussel. Seasonal (May–August) and considered a local delicacy
COCA DE ACEITE ➡️ Centro, Playa, La Mar, Carmen
Flatbread made with flour, olive oil, salt, and yeast, baked until crispy outside and tender inside. Can be enjoyed plain, with savory toppings, or even sweet versions.
COCAS VALENCIANAS ➡️ Carmen
Valencian flatbreads with ancient origins, topped with vegetables, fish, cured meats, or herbs. Both sweet and savory versions exist.
CREMAET ➡️ Centro, Playa, La Mar, Carmen
Traditional Valencian hot drink: coffee with rum, sugar, lemon peel, and cinnamon, flambéed to burn off the alcohol. Served in glass with visible layers.
ESMORZAR ➡️ Playa
Traditional Valencian mid-morning meal: a sandwich, drink (beer, wine with soda, or coffee), and snacks like olives, pickles, lupins, and local peanuts (cacaus del collaret). Finished with a cremaet (coffee with rum, lemon, and cinnamon, flambéed).
FALAFEL ➡️ La Mar
Popular vegetarian dish made from chickpeas and spices, shaped into small patties or balls. Originated in the Middle East.
FARTÓN ➡️ La Mar
A sweet, elongated, spongy bun from Alboraya, traditionally dipped in horchata (a refreshing tiger nut drink). At La Mar, also available as a “French toast” dessert
FOIE MICUIT ➡️ La Mar
Duck liver gently cooked at low temperature, preserving its delicate texture and rich flavor
GUANCIALE ➡️ Centro, Carmen
Italian cured meat made from pork jowl or cheek, essential in dishes like carbonara
FIDEUÀ ➡️ Centro, Playa, La Mar
A traditional dish from Gandía, similar to paella but made with noodles instead of rice. Prepared with fish stock and seafood like cuttlefish and prawns. Vegetarian option available.
GAZPACHO ➡️ Centro
Cold tomato and fresh vegetable soup with olive oil, water, and vinegar. Refreshing and light.
HUEVAS (roe) DE TOBIKO ➡️ Centro
Flying fish roe, small and crunchy with bright colors, commonly used in Japanese cuisine
KARAAGE (Chicken) ➡️ Centro, Carmen
Japanese-style fried chicken, marinated in soy sauce, ginger, and garlic, then coated in flour or starch and deep-fried
KATSUOBUSHI ➡️ Centro
Thin flakes of dried, smoked bonito fish, widely used in Japanese cuisine to add umami and aroma
KEWPIE (mayo)➡️ Centro
Japanese mayonnaise made with egg yolks and rice vinegar, creamier and slightly sweeter than regular mayonnaise
PAELLA ➡️ Centro, Playa, La Mar
The most iconic Valencian dish. The traditional recipe includes chicken, rabbit, garrofón (local beans), and green beans.
PATO PIBIL (duck) ➡️ Centro
Mediterranean twist on the classic Mexican dish. Slow-cooked duck with spices.
PICANTÓN ➡️ La Mar
Young roasted chicken, tender and juicy.
PICAÑA IBÉRICA ➡️ Playa, La Mar
Premium Iberian pork cut, renowned for its juiciness.
PIMIENTOS DE PADRÓN ➡️ Centro, Playa, La Mar, Carmen
Small fried green peppers – most are mild, but some are surprisingly spicy.
PIONONO ➡️ Centro
Small sponge cake filled with custard cream, typical of Granada
POLLO A L’AST (chicken) ➡️ Playa, Centro
Traditional rotisserie chicken, golden outside and juicy inside.
PONZU ➡️ Playa, Centro
Japanese citrus-based sauce made with soy sauce, mirin, and citrus juice, light and refreshing
PULPO DE ROCA TORRAT ➡️ Centro, Playa, La Mar
Mediterranean octopus grilled over coals, with olive oil and sea salt flakes.
SALMOREJO ➡️ Centro, Playa, La Mar
Cold tomato and bread cream from Córdoba. Usually garnished with hard-boiled egg and diced ham
SALSA EL CABANYAL ➡️ Playa, La Mar
Our house sauce with garlic, paprika, lemon, and bay leaf. Inspired by the fishermen’s neighborhood of El Cabanyal
SHICHIMI (or Sichimi) ➡️ Centro
Japanese seven-spice blend, typically including chili pepper, sesame seeds, citrus peel, and seaweed
SOCARRAT ➡️ Centro, Playa, La Mar
The crispy, caramelized layer of rice at the bottom of the paella. A prized texture and flavor that defines authentic paella
SRIRACHA (sauce) ➡️ Centro
Spicy sauce from Thailand made with red chili peppers, garlic, vinegar, sugar, and salt.
TITAINA DEL CABAÑAL ➡️ Playa, La Mar
Traditional recipe from Valencia’s seaside neighborhood: tomato and pepper stew with pine nuts, served with cured tuna or bonito. Vegetarian version available at La Mar
TORRIJA ➡️ Centro, La Mar
Spanish-style French toast: bread soaked in milk or syrup, coated in egg, fried, and sweetened with honey or sugar. At La Mar, made with fartón as a special dessert.
WAKAME (alga) ➡️ Centro
Edible seaweed with a mild flavor, commonly used in Japanese soups and salads
YAKINIKU (sauce)➡️ Centro
Japanese sauce made with soy sauce, garlic, sesame, and fruit, used for grilled meats
