EXPERIENCES

Wednesday, Thursday, Friday noon and Sunday

Discover Alegal, the trendy restaurant in Valencia that is here to revolutionize the city's gastronomic scene. Experience a leisurely dining adventure where the cuisine, the product, and the spectacle of service take center stage.

The experience begins with a guided tour of the space, where you can get up close and personal with the restaurant's concept and kitchen. Upon reaching your specially decorated table, you'll toast with two glasses of cava to kick off the experience.

From there, you'll enjoy a Cuina Oberta menu to share, designed to showcase the house style:

1. To start
Artisan bread with sheep's milk butter and a welcome appetizer
Prawn croquette with roasted garlic aioli

2. Shared starter
Fresh sausage and smoked eel tartare

3. First course to share
Sweet tempura prawns with kimchi sauce

4. Choice of main course to share
- Whole sea bass roasted with candied lemon peel and olive oil
- Iberian pork shoulder marinated in koji

5. Shared dessert
Charcoal-grilled pineapple tiradito with passion fruit yogurt

40€

20 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 includes a white wine tasting under a hundred-year-old holm oak (weather permitting), a visit to the winery to learn about our wine-making 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 dining room.

LUNCH MENU

STARTERS

Orza loin carpaccio with seeds and balsamic vinaigrette

Creamy ajoarriero

Assortment of homemade croquettes

MAIN COURSE (choice of one)

Presa rice with mushroomsJuicy grilled beef presa

Baked cod

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

60€ per person.

20 people

Thursday, April 16, at 9 p.m.

The dinner of the senses is an experience that cannot be told because it must be experienced, it is a unique event in the world where your senses transport you to unprecedented places you could never imagine.

Led by Javi Serrano, creator and executor along with his great team, and Julio Colomer from Ciro, who puts all his mastery into his dishes, they will craft a very, very special night.

It is also an event if you need to make an exclusive gift.

120€.

8 seats

April 9, 15, and 16, evenings only. April 10, 11, 17, and 18, day and evening. At 1:30 PM and 8:30 PM.
 

SECRET TABLE: 1 SPACE, 1 TABLE, 1 MENU: ONLY 8 GUESTS

Eight people sharing an evening together at a shared table—that was the essence of FIERRO when it was born 10 years ago. A tribute to the beginnings, to those who believed in and trusted the power of gathering around a single table where things happened. During these days, flavors and memories from the last decade will be revisited. We will be premiering one of our new dishes for CUINA OBERTA.

The first single shared table in Spain happened here at FIERRO. We're going back to our roots.

Includes a special tasting menu, FIERRO bread, and dessert.

Does not include drinks or extras from the menu (appetizers, caviar, truffles, coffee, etc.)

€100 per person

 
When booking, select the CUINA OBERTA EXPERIENCE in the RESERVATIONS tab. Only reservations made selecting the CUINA OBERTA EXPERIENCE will be valid.

20 seats

On the 9th, 12th, 15th, 16th, and 19th during lunch and dinner hours

Welcome to FUN DINING:

Carito and Germán present a tasting menu where flavor and the grill set the pace with vibrant bites, starters, and grilled aged fish. The proposal is completed with a cocktail pairing created exclusively for this menu, designed to accompany each moment and take the flavors to a different, unexpected, and nuanced terrain.

The experience takes place in the most creative space of Carito and Germán. A place where the Mediterranean pantry meets technique and where fire is part of the culinary language. "Here, you come to enjoy eating." That is FUN DINING.

This experience includes:

Truffled Ninoyaki with Wagyu Beef

Crispy Rice

Mushrooms, Smoked Burrata, Watercress

Smoked Iberian Pork Tartare

Mature Fish in the Center

Dessert by Carito Lourenço

Exclusive Cocktail Pairing

Includes Bread and Coffee

95€ per person

When booking, select the CUINA OBERTA EXPERIENCE in the RESERVATIONS tab. Only reservations made selecting the CUINA OBERTA EXPERIENCE will be valid.

15 seats

April 16, 2026, from 7:30 PM to 10:30 PM.

A unique gastronomic experience at Mengem with baker Andrea Forte, dedicated to the fascinating world of fermentations. During the evening, we will discover and explain techniques such as sourdough, kefir, and lacto-fermentation, exploring how these processes transform flavors in the kitchen. In a relaxed atmosphere and around a large shared table, participants will create their own bottle of flavored kefir to their liking and enjoy a tasting dinner where fermentations will take center stage. Dishes created with products from Andrea Forte and the Mengem kitchen for a night designed to learn, share, and discover living flavors.

75€

Minimum 10 people (no maximum attendees).

Friday, April 10, 2026, at 10 a.m. (approximate duration 2h).

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 València.

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

19.90 € per person.

PISCO TASTING, MUGA WINERY WITH THE WINERY REPRESENTATIVE: 15 people

PERUVIAN COOKING WORKSHOP: 8 people

PISCO TASTING, MUGA WINERY WITH THE WINERY REPRESENTATIVE: April 12, from 4:00 PM to 6:00 PM (approximately)

PERUVIAN COOKING WORKSHOP: April 19, from 6:00 PM to 9:00 PM

PISCO TASTING, MUGA WINERY WITH THE WINERY REPRESENTATIVE

A Sunday of Peruvian Pisco tasting. We will have Paola Pisano, Pisco Sommelier and representative of Bodega Murga, as our guest. We will taste different Piscos, Pisco Preparations, and learn something about the history behind Pisco and the production process. All accompanied by some Quina tapas.

PERUVIAN COOKING WORKSHOP (Ceviche, Leche de Tigre, and Pisco Sour)

In our workshop, we will learn how to make leche de tigre, Peruvian ceviche, and for this, different fish cuts, and we will crown it with the preparation of pisco sour. We will taste all the preparations.

PISCO TASTING, MUGA WINERY WITH THE WINERY REPRESENTATIVE: €40

PERUVIAN COOKING WORKSHOP: €50

25 seats

Tuesday, April 14, 2026, 7:00 PM.

We offer a cooking course in which Steve Anderson will demonstrate three Indian curries. After the demonstration, participants will enjoy the Cuina Oberta dinner menu with drinks included at a shared table.

70€ per person.

PAIRING AT SAGARDI
Minimum 2 diners, reservation via web.

T-BONE GRILLING WORKSHOP
Minimum 6 guests, reservation by phone or email.

From Monday to Sunday, by prior reservation.

PAIRING AT SAGARDI
Enjoy an authentic Basque-inspired gastronomic experience with selected pairing. We start with a fried Orio txistorra as an appetizer. Then, shared starters: grilled Zarautz leek and "Roxario" style cod omelet. The star dish is a spectacular old cow txuletón (approx. 550 g per person), accompanied by wood-roasted piquillo peppers, hand-peeled. We finish with the traditional goxua. All paired with selected Valencian wines, late harvest muscatel, mineral water, and our artisan sourdough bread with 48 hours of fermentation.

T-BONE GRILLING WORKSHOPz/strong>
Discover the secrets of the legendary Basque txuletón in this red meat grilling masterclass. Guided by our experts, you'll learn the techniques for aging mature beef, how to cut the meat, and the traditional Basque grilling method. We'll visit the restaurant's aging cellar and learn, alongside our butcher, how to select and prepare the meat. Then, next to the grill and over oak charcoal heated to over 200ºC, we'll uncover the art of Basque grilling. The experience concludes with a tasting of grilled meat paired with red wine, right at the grill.