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Submarino, Valencia, lunch

Menu from a lunch at the “underwater” Submarino restaurant in the City of Arts and Sciences‘s Oceanogràfic  in Valencia:

[olive and anchovy starter]

Mozarella de búfala con tartar de aguacate, salsa ácida con yuzu y ensaladita de rúcula (buffalo mozzarella with avocado tartar, sour sauce with yuzu and little salad of rocket)

Navajas al vapor con vinagreta de verduras y un toque picante (razor clams steamed with vegetables vinaigrette and a spicy touch)

Arroz Meloso de Pato con Boletus (wet rice with duck and boletus mushroom)

Helado de yogurt griego con mousse de gianduja negra y bizcocho especiado (Greek yogurt ice cream with black gianduja chocolate mousse and spiced sponge)

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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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