At La Salita, every dish we serve is born from deep dedication, research, and respect for the product. Our gastronomic proposal is not merely the result of a recipe, but of a philosophy — a personal vision of cuisine that demands coherence, sensitivity, and precision.

Begoña Rodrigo - Chef

Menús 2025

  • La Salita

    190,70€ · Drinks not included

    Crispy seaweed and spicy tuna

     Sweet and sour mackerel coca

     Avocado, smoked trout, and aniseed

     Oyster salad

    Lobster and corn

    The Tiara

    Bread, herb butter, and olive oil

    Razor clams, pickled tiger nuts, and balsamic vinegar

    Autumn Menestra ( Vegetable stew)

    The Shrimp:

    _ Denia’s Shrimp

    _ It’s fossil

    _ Shrimp tartar and caviar

    Onion and beach squid in white and black

     The eel:

     _ Pine nuts and caviar

     _ Eel blanquet

     _ Berliner

    Bivalve with sweet and sour soup

    Parsnip, “Tot de Poble”, and fermented cabbage cream

    Corn quail, stewed wheat,  and pickled stock


    Orange

    “Hoya de la Iglesia” bubbles, figs cream and figs sautéed in Tintoralba


  • La Vianda

    152,70€ · Drinks not included

    Crispy seaweed and spicy tuna

    Sweet and sour mackerel coca

     Avocado, smoked trout, and aniseed

     Oyster salad

     Cod fritter


    The Tiara


    Bread, herb butter, and olive oil

    Preserved tomato, olives and oregano

    Razor clams, pickled tiger nuts, and balsamic vinegar

    Red mullet and its suquet with bajoqueta

    The eel with legumes and peanuts

    Parsnip, “Tot de Poble”, and fermented cabbage cream

    Deer, chestnuts toffee, sweet potato and his own sweet and sour juice



    Orange

    “Hoya de la Iglesia” bubbles, figs cream and figs sautéed in Tintoralba

  • La Gaira

    128,70€ · Drinks not included

    Spicy tonyina nigiri

     Avocado, smoked trout, and aniseed

     Cod fritter

    Oyster salad


    The Tiara


    Bread, herb butter and olive oil

    Preserved tomato, olives and oregano

    “Sardajo” from almond and blue  fish

    The eel with legumes and peanuts

    Parsnip, “Tot de Poble”, and fermented cabbage cream

    Iberian royal, celery root toffee, and oloroso pears

    Orange

    “Hoya de la Iglesia” bubbles, figs cream and figs sautéed in Tintoralba


  • La Burria

    152,70€ · Drinks not included · Vegetarian menu

    Onion royale

    Mushroom nigiri

    Fermented kohlrabi flower

    Avocado & dill

    Smoked watermelon radish pastrami



    The Tiara 


    Bread, herb butter and olive oil

    Pumpkin, green mojo and patamulo

    Cold pickled tiger nuts soup and radish shots

    Autumn Menestra (Vegetable stew)

    Pine nuts and egg:

    _ Pine nuts, asparagus, curry and vegetable eggs

    _ Vegetable blanquet

    _ Berline

    Sweet potato coulant

    Fermented soy wellington with spinach and mushrooms


    Orange

    “Hoya de la Iglesia” bubbles, figs cream and figs sautéed in Tintoralba

  • Kids

    55€ · Drinks not included

    Stew croquette

    Fried eggs berline

    “Sobrasada”

    Pastrami sandwich

    Tomato and sausage tiara

    Beef pie

    Chicken and potato Rubik



    Nutella berline with English cream of coconut

  • Would you like more?

    If you wish, you may enhance your menu with additional courses, available at an extra cost of €23 per person, per course.

    Available additions:

    Valencian Sweet Cart – a delightful assortment of traditional Valencian confections

    Should you wish to add desserts alongside the cheese selection, each dessert will have an additional cost of €8.