BREAKFAST --- coffee
LUNCH --- stew of new potato and chorizo
AFTERNOON-TEATIME --- nectarine
BEFORE-THEATER-DINNER --- (at Jaleo 7th) Valencia fizz | Selection of all cheeses (six kinds of sheep and goat cheese ) | Ajo blanco con cangrejo (Chilled almond and garlic soup with crabmeat and green grapes ) | Lomo Ibérico de bellota con manzanas (Fresh loin from the legendary, acorn-fed,black-footed Ibérico pigs of Spain served with roasted apples) |Espinacas a la catalana (Sautéed spinach, pine nuts,raisins and apples) | Croquetas de Jamón Serrano (Traditional Serrano ham fritters) | Bacalao con salsa verde (Slow cooked cod loin with a parsley sauce and black garlic) | Alcachofas salteadas con ‘Tapenade’ ( Fried baby artichokes with a black olive and anchovy sauce ) | Papas arrugas (Canary Island-style wrinkled baby potatoes served with mojo verde (cilantro, cumin, garlic,Sherry vinegar and olive oil sauce) | Chistorra envuelta en patata frita (Slightly spicy chorizo wrapped in a crispy potato) | white wine
- Valencia fizz, a creamy nutty cocktail : Plymouth Gin, Benedictine, Chufra Horchata , bitters, lemon and egg white
- "Fresh loin from the legendary, acorn-fed,black-footed Ibérico pig" does not taste anything special and it is pretty tough in texture.
- outstanding sauces: the green sauce for baby potatoes ( cilantro, cumin,garlic, sherry vinegar and olive oil) , the black sauce for artichokes: ( black olive and anchovy )
