Chef Danny Lledó is the visionary behind this focused Valencian culinary machine. This is confident cooking that results in inventions like tonyina tartare with citrus "caviar" and a creamy coconut milk-mustard-sauce. "Bossa de Captaire" with suckling pig and foie gras in apple confit and brown butter may then be trailed by paella de la duquessa de denia with lobster, prawn and cuttlefish. Served in the classic wide-bottomed pan, this house specialty is a welcome break from the more formal menu. For dessert, the "Bresquilla del segle XXI" is a pastry cream-filled doughnut atop a sauce of finely diced peaches; while Xocolat, also dubbed the chocolate temptation, lives up to its moniker.
Slate Wine Bar, located just below, is a lovely, light-on-the-wallet dining delight.