Wednesday Tonight we go to the neighborhood to look for a local Campanar just opened (March 2011). We found it without much difficulty. The entry does not seem too attractive: a cafeteria with a warm ... but not about his secret of good cooking that lies within.
Once again we go to dinner alone and have the feeling that going to be a real feast.
Once again we go to dinner alone and have the feeling that going to be a real feast.
We get Julio, owner, master of the kitchen. It invites us to choose the table that we like.
and explains the philosophy of local, lunch menu (two with two prices) and one at night. Tapas menu are closed. Accepted apparently seen on a huge blackboard detailing daily tapas and entrees to be served.
and explains the philosophy of local, lunch menu (two with two prices) and one at night. Tapas menu are closed. Accepted apparently seen on a huge blackboard detailing daily tapas and entrees to be served.
apologizes for not being Ines, his wife and traveling companion in this new location. She is the sommelier and the charge of the wines. And he says we will take care of cooking and serving our dinner.
As there are no cards, do not bother to choose dishes. Like wine, choose one of the unknown, a Ribera del Duero, Finca Resalso 2009, a young red nose and mouth promising behaves compelling, powerful but with hints of becoming a good dinner companion. We'll take it.
As detail of the house, brings some cheese with sesame crackers to whet your mouth. And it's showtime. Cornets
corn guacamole: cones small, well-packed snack guacamole. Fresh and tasty snack.
garlic toast with honey, despite its colorful appearance and a little soulless, the result of this mixture is delicious. The garlic is soft and melted and the counterpoint of sweet honey is superb. 
tortilla Skewer: this typical cover, has been unstructured and create a gourmet skewer: a poached egg with caramelized onions, a delicious mashed potatoes and crusty bread. Awesome! tempura cod fritters ink: soft, delicate cod fritters with a stunning wrap ink that enhances the flavor. Delicious!
Sardines 
back: small fillet marinated sardines open, gentle, very tender, with a dressing of good olive oil and good paprika. Fantastic!
back: small fillet marinated sardines open, gentle, very tender, with a dressing of good olive oil and good paprika. Fantastic! Patatas bravas: great chunks of potato, cooked golden brown and then, with a dressing of garlic and a good spicy tomato background. Very rich.
Tuna mayonnaise with garlic and soy. A filleting tuna taco and made the point, with an impressive decoration and garlic soy mayonnaise is imposing in this dish. We no longer are adjectives for this dish. Devour us. meatballs with cuttlefish stew: small casserole next hot with small meatballs (which explains that meat is the same ball used for the stew: Beef soft and well seasoned with a touch risen 'llavoretes'). The contrast of land and sea is very successful. Sucamos to salsa.
The highlight is a carved sirloin rolled with artichokes and sweet potato chips. Say What? creamy flesh, tender and tasty. Good contrast of crunchy and taste. We love it. 
We gorged but at the proposal for a block of gorgonzola with tomato jam, do not say no. Diosmio how rich is the gorgonzola! Come with very thin slices of crusty bread. 
And then came the desserts. They come in a tray together. They are a sweet tasting, raspberry heaven bacon (amazing taste bud. Yum, yum), a vanilla ice cream served with an apple tart (a delicious snack) and a chocolate with sesame (which end of the party! ) By now we've run out of wine. Quesoy Calvados and asks for a yes! have. Although alcohol is a good little sensitive but not sulky. Karoleta continues with red wine. July brings a bottle that has started (opened it for himself this afternoon) of Mestizaje and leaves the bottle for us to serve as the kitchen still finalizing our dessert. 
Quesoy tops this stunning and amazing dinner with a ristreto that comes well prepared and accompanied by a roasted almonds and attached by a thin layer of caramel. Full, full, no place but can not resist finalized. A great local discovery.
1. Recognizable Ingredients: 9
Total points: 72 for 80
in Valencia. Pope John Paul II Pl # 4 Tel 963 467 807 - 696 949 033
2. Healthy: 8
3. Shopping To serve: 8
4. Generous portions: 10
5. Regional Cuisine: not
6. Tech: if
7. Tasty: 10
8. Balance: 8
9. Dishes and glassware: 9
10. Value for money: 10
11 . It is advertised on the Internet: no
12. They served us everything we ask of the letter: do not ask. A menu was closed.
in Valencia. Pope John Paul II Pl # 4 Tel 963 467 807 - 696 949 033
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