Chuleta de Lomo Bajo de vacuno mayor (sirloin steak), Askua, Valencia

Askua, Valencia, dinner

ByQin Xie 17/07/201419/05/2020

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)

[Montadito de piquello] (pepper canapé), Askua, Valencia

Patatas bravas (spicy potatoes), Askua, Valencia

Croqueta de rabo de toro, pollo y curry (oxtail, chicken and curry croquette) and Croqueta de Idiazábal (Idiazábal cheese croquette), Askua, Valencia

Tuétano de hueso (bone marrow), Askua, Valencia

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

Montadito de Steak-Tartare (steak tartare canapé), Askua, Valencia

Cocochas de merluza rebozadas (battered hake cheeks) and Cocochas de merluza a la brasa (grilled hake cheeks), Askua, Valencia

Torrija con mantecado (French toast), Askua, Valencia

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.