Grilled octopus and mashed potato, Entrevins, Valencia

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Entrevins, Valencia, dinner

ByQin Xie 19/07/201419/03/2016

Menu from a tapas dinner at wine bar and restaurant Entrevins in Valencia with wines to match:

Sea snails with Jamon mayonnaise

Flame cooked sardine fillets with herbs, lemon, tomato and black olives

Tuna Tataki on guacamole sauce with beetroot sand

Roasted bone marrow with toast

Grilled octopus and mashed potato

Ventresca tuna, marinated in house

Chocolate cake with chocolate ganache, chocolate ice cream, olive oil and sea salt

Sea snails with Jamon mayonnaise, Entrevins, Valencia

Flame cooked sardine fillets with herbs, lemon, tomato and black olives, Entrevins, Valencia

Tuna Tataki on guacamole sauce with beetroot sand, Entrevins, Valencia

Roasted bone marrow with toast, Entrevins, Valencia

Ventresca tuna, marinated in house, Entrevins, Valencia

Chocolate cake with chocolate ganache, chocolate ice cream, olive oil and sea salt, Entrevins, Valencia

Entrevins was perhaps more wine bar than restaurant. When I went, the sommelier was French and so had plenty of diversity on the wine list, including of course, a fair share of French wines.

Seafood dominated the menu, which with its generous portions, could be shared or had on their own. I ended up sharing some and having others for myself.

The sea snails was interesting to pick at and the bone marrows were great for scooping up with bread. But perhaps my favourite thing on the menu was the generous serving of grilled octopus.

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.