Lienzo Restaurante (*1 Michelin Star and 1 Sol Repsol)

From 11 to 21 April 2024. Wednesday to Sunday from 13:30h to 14:30h. Wednesday to Saturday from 20:30h to 21h.
26 diners.
Plaza Tetuán, 18 · 46003 - València

A former art gallery where paintings by Valencian artists stand out, María José Martínez offers a Mediterranean and very creative cuisine with seasonal Valencian product. The chef, with a Michelin star and a Repsol sun, makes delicate dishes that surprise for their originality and flavor in sauces and creams, served with an impeccable aesthetic. A canvas that evokes the garden, the sea, the flavors of always become authentic works of art.

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SEE MENU
LUNCH MENU
Starters

Snacks:

Cheese cannelloni 4 peaks Hoya de la Iglesia, wrapped in veil of orange blossom honey and black garlic honey.
Panna cotta of roasted parsnip, parsnip lantern, calluna pearls and habanero oil.
Eel terrine, alkaline pumpkin and arropyaki sauce.
Crystal tartlet of llisa, algae mahonese, amaranth and blue spirulina.
Petit choux stuffed with VLC chicken pâté.

Starters:

Blue crab aspic with lettuce juice, crème fraîche, fermented radish, homemade pickled radish flower and caviar osetra.
Sumac mini-artichoke, hazelnut, rabbit and coffee.
Low-temperature squid dashi, pickles and tuille of your own tub.
Albufera duck stew, carob, almond and Dacsa coca tamale wrapped in cane leaf.
Aquanaria sea bass, espicanas, sobrasaba and foie of the sea bass itself.

Main course

Organic lamb, purple sweet potato and black lemon foam.

Desserts

La Repera.

Price

80€ (VAT included-drinks apart).

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DINNER MENU
Starters

Snacks:

Cheese cannelloni 4 peaks Hoya de la Iglesia, wrapped in veil of orange blossom honey and black garlic honey.
Panna cotta of roasted parsnip, parsnip lantern, calluna pearls and habanero oil.
Eel terrine, alkaline pumpkin and arropyaki sauce,
Crystal tartlet of llisa, algae mahonese, amaranth and blue spirulina,
Petit choux stuffed with VLC chicken pâté

Starters:

Blue crab aspic with lettuce juice, crème fraîche, fermented radish, homemade pickled radish flower and caviar osetra.
Sumac mini-artichoke, hazelnut, rabbit and coffee.
Low-temperature squid dashi, pickles and tuille of your own tub.
Albufera duck stew, carob, almond and Dacsa coca tamale wrapped in cane leaf.
Aquanaria sea bass, espicanas, sobrasaba and foie of the sea bass itself.

Main course

Cuava de la araña deer.

Desserts

Pre dessert
La Repera.

Dessert
Urban honey Thyme and lemon.

Price

100€ (VAT included-drinks apart).

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SEE EXPERIENCES
LEARN ALL ABOUT HONEY AND DON’T BE FOOLED // PRINCIPLES OF BEEKEEPING
Capacity

20 persons.

Dates and Hours

Learn about the honey: 15 April, from 18:00 to 19:30 h.

Principles of beekeeping: 16 April, from 18:00 to 20:00 h.

Description

LEARN ALL ABOUT HONEY AND DON’T BE FOOLED

Tasting workshop exclusive for 20 people in Lienzo Restaurant with our chef María José Martínez who will teach the workshop directly and teach you how to taste honeys and differentiate between them. With some surprise tasting of exotic honeys. And ending with the tasting of urban honey dessert, thyme and lemon.

PRINCIPLES OF BEEKEEPING

Toni Fernandez is one of our head beekeepers in Lienzo his brand "Abella Negra" Historical introduction of honey, recognition of different species of pollinating insects and predators, differentiation of bees. Explanation of the pollen system, the biological cycle of bees and the biological cycle of their society. Experience with beehive observation and explanation of the same and harvest honey live. Gift of a pot of honey per course participant.

Price

40€

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If you need more information:
prensa@valenciacuinaoberta.com
info@valenciacuinaoberta.com