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

Submarino, Valencia, lunch

ByQin Xie 19/07/201419/05/2020

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)

Restaurant interiors, Submarino, Valencia

Olive mousse with anchovies, Submarino, Valencia

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), Submarino, Valencia

Arroz Meloso de Pato con Boletus (wet rice with duck and boletus), Submarino, Valencia

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