Àtic (1 Sol Repsol)

In April, Palau Alameda offers two menus that pay homage to the Valencian spring and product-based cuisine. At lunchtime, flavors from the garden such as baby green beans and creamy truffled potatoes are combined with almond-crusted suckling pig and a dessert of red fruits and Armagnac. In the evening, the experience continues with fresh starters like artichoke and green apple, and grilled main courses: turbot with pepper cream or deboned lamb with hummus. The final touch is a delicate passion fruit flan. Two proposals to enjoy April in every bite.