EXPERIENCES

15 people.

Thursday and Friday at 11:30 a.m.
Saturdays and Sundays at 12:30 p.m.

For those who want to stay and enjoy a menu with our wines, we offer this experience which consists of a white wine tasting under a centenary holm oak, a visit to the winery to learn about the winemaking process, a tasting of two red wines accompanied by a small appetizer with products from our local gastronomy, a tasting of our boldest vermouths, and a meal in our Gastrovino 8 Encinas lounge.

MEAL MENU

STARTERS

Orza loin carpaccio with seeds and balsamic vinaigrette

Creamy ajoarriero Assortment of homemade croquettes

MAIN COURSE TO CHOOSE

Presa rice with mushrooms Juicy grilled beef presa

Baked cod

Includes homemade dessert and coffee, bread, and 1 glass of wine per person.

55€ per person.

28 people

Thursday, November 27, at 8:45 PM

Learn and taste the techniques of products that will surprise your hosts with the perfect embers in this fire cooking workshop.
Paco Boigues (@pacocinillas), along with Julio Colomer (@restauranteciro), lovers of this area of cooking, will deliver this experience with a talk and a tasting.

42€. Drink not included

30 seats

November 21, 22, 28, and 29, 2025. Fridays at 8:00 PM and Saturdays at 1:00 PM.

"Tasting the Land" is the ultimate immersive experience.

This experience will take place at El Celler de Proava, the oldest winery in Valencia. There, you can experience firsthand the origins of Valencian wine in the heart of the city's historic center.

The session will feature a variety of culinary and oenological surprises that will transport you back to 13th-century Valencia.

The entire menu is composed of locally sourced products, carefully selected to create a sensory dance that will awaken all your senses.

The menu consists of 7 courses and 5 wines.

Allergy/intolerance adjustments are possible.

Each session lasts 2 hours.

60€

8 people.

April 3, 4, and 5, at 2:00 PM, April 4, at 9:00 PM.

Flavor is memory in motion, an echo of the past that resonates in the present.

Each dish at FIERRO is a page of our history, we invite you to delve into our plant-based universe and discover some of the sensory archive dishes and part of our map of experiences.

AN EXCLUSIVE EXPERIENCE AT A SHARED TABLE. 8 people around a table, a tribute to what our beginnings were, 1 space, 1 single table, and 8 people sharing and enjoying it.

Does not include drinks or pairings.

80€ per person lunch.
100€ per person dinner.

25 seats

Tuesday, November 27, 7:00 p.m.

Burmese cooking course with Steve Anderson – Ma Khin Restaurant. During Cuina Oberta, Ma Khin restaurant offers an exclusive course where Steve Anderson invites you to discover the authentic flavors of Burma.

Participants learn to prepare a Shan Tofu Salad, a traditional salad made with chickpea tofu and fresh herbs; the classic Khao Swe, a comforting noodle curry with coconut milk and mild spices; and Falooda, a refreshing Burmese meringue milk with red fruits.

The experience concludes with a shared dinner, where the prepared dishes are tasted in a relaxed and warm atmosphere.

70€ per person.

16 seats

November 19, at 6:30 p.m.

Practical course where participants will learn the basic knowledge and skills to make sushi at home: rice preparation, ingredients, technique for making maki sushi, cutting, etc.

The course will last approximately an hour and a half.

We will learn to make salmon hosomaki, California uramaki, vegetable futomaki, and eel temaki, and we will put them in containers so you can enjoy them wherever you prefer.

65 €

From 15 people (no maximum number of attendees).

November 21, 2025, from 10:30 to 12:30 hours.

Discover the Flavor of Tradition!

Join our Orxata Tour and Horchata Workshop 🍹

Do you love horchata? Come and immerse yourself in the delicious world of this drink with over 400 years of tradition!

We invite you to participate in a unique event where you can:

Explore: Learn about the history and process of making horchata on a tour of the orchard where you'll discover a different corner within the green lung of Valencia.

Learn: Participate in a practical workshop where you'll learn to make your own horchata from scratch, using fresh and local ingredients.

Taste: Enjoy the only sugar-free, traditional horchata and discover new ways to enjoy this refreshing drink

10.50 € per person.

6 people.

Sundays, November 23 and 30, from 6:00 PM to 9:00 PM.

We will prepare authentic Peruvian dishes together such as ceviche, leche de tigre, causa limeña, and lomo saltado. To finish, we will make a typical dessert and a pisco sour to then taste them all (includes water and an appetizer).

€60 per person.

PAIRING BY SAGARDI: min. 2 people

TXULETA ROAST WORKSHOP BY SAGARDI: min. 6 people

PAIRING BY SAGARDI: Monday to Thursday from 13:00 to 19:00 and Sunday dinners 19:00 to 23:00

TXULETA ROAST WORKSHOP BY SAGARDI: Monday to Thursday from 13:00 to 19:00

SAGARDI PAIRING

Experience with Sagardi a unique gastronomic and oenological journey, where each dish finds its ideal wine. The fried Orio txistorra, Cod omelet, "Roxario" style, and the grilled Zarautz leek are enhanced by the freshness of the Cullerot white wine. The old cow txuleta (450 g per person) and the roasted piquillo peppers find balance in the character of the El Parotet red wine. The sweet ending, the traditional Goxua, is harmonized with a late harvest Ochoa muscatel. All accompanied by artisan sourdough bread with 48 hours of fermentation. This experience is for a minimum of 2 people.

TXULETA ROAST

SAGARDI Basque Chefs presents a unique masterclass dedicated to the art of Basque roasting of the legendary txuleton. Led by expert butchers, attendees will discover the secrets of aging old cow meat, the perfect cut, and traditional roasting at over 200 °C on the authentic Basque grill. The experience includes a visit to the aging cellar and culminates with a tasting of freshly roasted txuleton paired with red wine, in an atmosphere that celebrates the gastronomic and social essence of the Basque Country (minimum 6 diners).

PAIRING BY SAGARDI: 95€

TXULETA ROAST WORKSHOP BY SAGARDI: 75€

Prices include VAT

RESERVATIONS:
Daniela Sangucho mobile +34 682 559 099
valencia@sagardi.com

Reservations Center mobile +34 679 202 040
reservasval@sagardi.com