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Askua, Valencia, dinner

Menu from a dinner at Ricardo Gadea’s meat-centric Askua Restaurant in Valencia with dishes served in tapas sizes (rough English translations bold and in brackets):

[Montadito de piquello] (pepper canapé)

Patatas bravas (spicy potatoes)

Croqueta de rabo de toro, pollo y curry (oxtail, chicken and curry croquette)

Croqueta de Idiazábal (Idiazábal cheese croquette)

Tuétano de hueso (bone marrow)

Mollejas a la brasa con judía verde y mostaza (sweetbread with green beans and mustard)

Montadito de Steak-Tartare (steak tartare canapé)

Cocochas de merluza a la brasa (grilled hake cheeks)

Cocochas de merluza rebozadas (battered hake cheeks)

Chuleta de Lomo Bajo de vacuno mayor (sirloin steak)

Torrija con mantecado (French toast)

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Qin Xie
Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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