Tapas in the restaurants of Millesime Weekend Valencia

A week ago, in addition to taking a walk through the Millesime Weekend Valencia, I also took tapas in some of the many restaurants there, almost all awarded Michelin stars or Repsol suns. A good opportunity to taste the best of each house without the inconveniences that a tour of all these establishments would entail.

As I explained, each restaurant offered three small portions at reasonable prices (between two and four euros), and there were also drinks for a very reasonable cost, so I could enjoy an interesting six-course tasting menu, a beer, a glass of wine and even a small dessert for 20 euros (plus five of the entrance).

Let's see where and what I ate, and what restaurants and dishes left me with a better taste.

After several laps of recognition for all the small streets that made up the small tapas town that was the Millesime Weekend Valencia, in the end I decided on the Torrijos restaurant in Valencia, whose chef is Josep Quintana.

Among its offer I chose the Valencian clóchina with mashed celeri and trout roe (2 euros), because the clóchina is a very seafood and I wanted to try a different way to prepare it.

Although the look of the clóchina did not excite me (it is always less orange than mussels), the mixture of flavors and textures with the celerí and the eggs was very interesting. As an appetizer he fulfilled his mission perfectly.

After the appetizer, I decided it was time for a salad or something like it, so I opted for the tomato taco with marinated and spiced tuna (2 euros) that was really delicious, both for the tomato, very tasty, and for the tuna, a snack that makes you consider never to cook some fish again.

This little delight is the work of chef David Fernandez, from Las Torres de Huesca restaurant, of which I was left wanting to try a ternasco to the shepherdess with olives of the Low Aragon that they offered.

After the two starters and with the first beer already in hand, it was time to move on to adults, so I accepted the suggestion of going to try some of the dishes of the Don Giovanni restaurant in Madrid, whose cuisine is under the orders of chef Andrea Tumbarello.

The choice was one of the most commented and required dishes, the free-range egg yolk, truffle caviar, pecorina, toasted guanciale and boletus (4 euros), which is made practically in front of your nose and whose taste is inversely proportional to what can be seen in the image. Total success.

As the first portions fell, it was getting harder to choose, if only because of the idea that you weren't going to be able to try everything and every new decision involved discarding other equally attractive options.

So, after much meditation, I opted for one of the busiest restaurants; Gerardo House, from Prendes, Asturias, in the hands of chefs Pedro and Marcos Morán. But instead of opting for the casserole of fabada, which was the most demanded, I opted for something lighter, not to quench my hunger too soon and because it was better not to have to compare it with that of my grandmother.

The choice was a wild salmon tartare with Asturian touches (3 euros), that if I remember correctly they were something of apple and a kind of curd that I could not guess at all. Rich and soft, but also somewhat lacking in strength; You can not have everything.

For the final stretch of my menu I decided that I could not stop trying the Spanish omelette of S.XXI (3 euros) from Chef Paco Roncero, in the kitchen restaurant La Terraza del Casino de Madrid. I remember how next to me a group of boys were discussing what dish each one of those who left the kitchen was, without making it clear to them what the liquid croquette was and which the deconstructed tortilla (allow me the expression).

Despite my initial skepticism, I really liked to recognize the flavors of the tortilla in something that looks nothing like its appearance. The different layers of potato foam, egg cream and poached onion (from top to bottom), mix and match perfectly to offer you something that every spoonful tastes like a delicious tortilla while offering you a completely different range of textures.

Before moving on to desserts, and with a burgundy in hand, I had to decide which should be the last of the dishes I would taste my mouth that night. First I decided on the salmorejo of the Puerto Delicia restaurant in Seville (Antonio Bort), but just when it was my turn, it was over. So I remade my soul and went in search of my last prey.

In the end I opted for a plate of Trigo de Valladolid restaurant, by chef Víctor Martín, who perfectly paired with wine, about Iberian snails with potatoes (3 euros) that were really rich (and abundant), although perhaps I would have preferred that they were not out of their shells and be able to enjoy the pleasure of taking out and eating each one. The potatoes, as you can see in the picture, will actually be a creamy mash.

To close my little one tapas round at the Millesime Weekend Valencia restaurantsThe best thing was a refreshing ice cream, which in this case was run by the Estiu refrigerator.

Among all the flavors I chose two that had been made without lactose, one of chocolate and another of hazelnut, both quite rich although I have to confess that both of them were noted the absence of lactose, being much less creamy and lacking in flavor intensity.

I hope that the dishes I have shown you have been interesting and that encourage you to approach next year, it is worth it. If you have attended the event and tried these or other tapas, I would love you to share your experience in the comments.

Video: Valencia Brunch at Sea Fu Dubai (February 2020).