Alenar Menu

The best of the region, for two people. Designed to share and savour the finest ingredients from the region.

Combine the freshness of our starters with the tradition of Valencian coques. A menu designed to enjoy the authentic flavours of the region.

A unique gastronomic journey where each glass of wine is perfectly paired with dishes selected to surprise your palate. A menu designed to enjoy a good pairing in company.

Two “butterfly” fillets. Ortiz anchovies are caught during the spring fishing season and are always processed fresh to preserve their full flavor. They are matured in barrels with salt for a minimum period of 6 months. Once matured, they are marketed in olive oil and hand-filleted one by one or preserved in salt.

Unit.

Homemade potato and onion omelette.

Espinaler presents these spectacular large-sized natural white razor clams sourced from Sálvora Island in Galicia.

Cockles from the Galician rías, hand-selected, 25 to 30 pieces. Harvested in the Ría de Noia, they are rested for one hour in salt water to remove all sand, then boiled and sorted by size before being hand-packed.

Mussels sourced from the finest rafts in the Ría de Arousa, harvested and fried in extra virgin olive oil. They are then finished with a traditional escabeche made from vinegar, paprika and selected spices.

Seasonal tomato, roasted peppers, smoked tuna, Catí cheese and capellanets (flame-grilled small cod).

Sliced oven-roasted pepper with flame-cooked blue whiting.

Our “00” anchovies with truffle oil, honey and basil.

With pepper jam and pickles.

With anchovies.

Unit.

Smoked tuna with Iberian ham infused in its oil.

New recipe.

Slow-cooked egg with ham, homemade mashed potatoes and truffle oil.

Oven-roasted vegetables: tomato and peppers.

Coca with red pepper, Yondu onion, eggplant, brava sauce, goat cheese and black olive powder.

“El Paquito del Montgó”: shredded lamb on Robuchon sweet potato mash, pine honey, ditet (Valencian chilli pepper), candied orange and sweet potato crisps.

HEDONIST GUIDE – Dish of the week 25/09/2020 https://valenciaplaza.com/bocata-de-pollo-al-horno-con-patatas-en-alenar.

Brascada Roast Beef, Yondu onion, ham, cheese and tomato.

Brascada Roast Beef, Yondu onion and ham.

Sobrasada, onion and Catí goat cheese.

With our smoked tuna and Iberian ham.

With garlic mayonnaise and Mery sauce.

Coffee cream, artisan nougat ice cream from D.O. Jijona, sponge cake, ginger biscuits, rum, Baileys and cremaet jelly.

Vanilla or cinnamon ice cream.

Chocolate, vanilla, leche merengada, Jijona D.O. nougat, blood orange sorbet.

VALENCIAN ORANGES with/without CINNAMON.

Creamy caramel egg flancoulant.

With Larios 12 gin, Angostura bitters and soda.

TEMPLAT is an artisanal red vermouth crafted in Utiel-Requena, Valencia. Made from 100% Macabeo grapes with no added sugars or preservatives. It offers an excellent balance of bitterness and sweetness with well-integrated raisin notes.

Did you know…? Xaloneret is the name given to the people who live in and are from Jalón. Crafted following the traditional method, using the Moscatel grape variety and a refined production process, achieving higher quality and a more subtle, elegant expression.

Crafted by Bodegas Alonso Sanz in Aielo de Malferit. Made from a Garnacha red wine base and 21 secret wild herbs sourced from organic farmland. The botanicals are macerated at controlled temperature for two months before filtering and bottling. Very dry, with notes of eucalyptus and spearmint and subtle hints of fruit, characteristic of the Garnacha grape.

Artisanal Valencian vermouth crafted by Bodegas Alonso Sanz in Aielo de Malferit. Intense citrus aromas (orange, lemon), cinnamon and vanilla. Slightly sweet with a touch of bitterness. Persistent on the palate.

Valencian vermouth made from Macabeo white wine and a selection of 24 Mediterranean and Alpine botanicals. Aromas of Mediterranean herbs, citrus fruits and liquorice, with a balanced, spicy and persistent palate. It revives the original recipe created by the Valsangiacomo family in the early 20th century.

Muscat vermouth fermented for 30 days with orange peel, which gives it its characteristic orange colour and greater body. Aromas of orange blossom, jasmine and citrus fruits, with a sweet attack, good balance and an elegant, slightly bitter and persistent finish.

Dark amber Valencian vermouth, made with Macabeo white wine and a selection of 24 Mediterranean botanicals. Aromas of herbs such as oregano, fennel and thyme with notes of citrus and liquorice. Balanced on the palate, with spicy touches and a pleasant, persistent bitter finish. Historic recipe from the Valsangiacomo family, originators of Valencia’s oldest vermouth.

This vermouth displays toasted aromas and flavors with spicy notes imparted by French oak infusion stoppers, achieving a perfect balance with a base of grapes and raisins from one of the world’s most renowned Muscat vineyard regions.

This vermouth displays toasted aromas and flavors with vanilla notes imparted by American oak infusion stoppers, achieving a perfect balance with a base of grapes and raisins from one of the world’s most renowned Muscat vineyard regions.

Crafted from red wine made with Garnacha and Cariñena grapes, infused with native herbs. The result is an aromatized wine in which fruit stands out, with a well-balanced bitterness.