Racó de l’Arnau

The gastronomic proposal for the València Cuina Oberta event includes day and night menus that highlight local and seasonal ingredients. The designed dishes combine tradition and modernity, with starters such as anchovy marinera and steak tartare brioche, and mains like striped prawn rice and cod with tripe stew. The dessert, a brioche bread torrija with horchata and hazelnut ice cream, rounds off this culinary experience designed to delight and surprise diners.