Arrocería L’Estibador

Discover the cuisine of Jonathan Santana, head chef of L’Estibador, trained in the Canary Islands and at the Basque Culinary Center.

For Cuina Oberta, the chef proposes a journey through the flavors of the Mediterranean, combining local products with his unique way of interpreting Valencian tradition.

Benicarló artichoke with green curry of white shrimp from Cullera, brut squid rice with chanterelles and rock mullet, and his own version of arnadí.

A proposal that reflects the personality of his cuisine, in a restaurant recognized by the Repsol guide, by the sea of El Saler.

Menu title: From the Sea to the Rice, by Jonathan Santana