Menu to Taste

La Salita

Contemporary Valencian · valencia · L'Eixample · Michelin One Star · Chef Begoña Rodrigo

La Salita is chef Begoña Rodrigo's landmark restaurant in Valencia, a MICHELIN-starred destination that channels her philosophy of deep research, precision, and respect for product. The multi-course tasting menus — La Salita (flagship), La Vianda, La Gaira, and the vegetarian La Burria — rotate seasonally and draw on the finest local produce from Valencia's sea and interior. Rodrigo, a Top Chef Spain winner and one of Spain's most celebrated female chefs, brings creative coherence to every dish, with hallmark preparations centred on the Albufera eel, Denia shrimp, and the emblematic dessert 'Hoya de la Iglesia' bubbles.

Carrer de Pèlai, 40, 46007 València, Spain, valencia

  • Michelin Star 2025
  • 3 Soles Repsol 2026

Menu

Dishes

  • Parsnip, Tot de Poble, and fermented cabbage cream (128.7) — Roasted parsnip with 'Tot de Poble' (a local Valencian ingredient) and a fermented cabbage cream — a fermentation-forward vegetable course appearing in multiple La Salita menus.
  • Preserved tomato, olives and oregano (152.7) — Slow-preserved whole tomato with brined olives and dried oregano — a pantry-driven course that honours Valencian conserving traditions.
  • The eel with legumes and peanuts (152.7) — Albufera eel presented with legumes and Valencian peanuts in the La Vianda menu — a more rustic, earthy take on the eel preparations central to Rodrigo's cuisine.
  • Smoked watermelon radish pastrami (152.7) — Smoked and cured watermelon radish prepared in the style of pastrami — a wholly plant-based snack that mirrors charcuterie technique using a root vegetable.
  • Cold pickled tiger nuts soup and radish shots (152.7) — A chilled soup of pickled chufa (tiger nuts) served alongside radish shots — a uniquely Valencian preparation that celebrates the horchata ingredient in a savoury, cooling context.
  • Nutella berline with English cream of coconut (55) — A Nutella-filled berliner doughnut served with a coconut-flavoured anglaise — the Kids menu dessert, balancing indulgence with the restaurant's pastry craft.
  • Extra courses (23)
  • Olla Serrana stew, madeira wine and thyme air (190.7) — A refined interpretation of the traditional Valencian mountain stew (olla serrana), finished with a thyme air and enriched with Madeira wine. A connection to the inland hills surrounding Valencia.
  • Vegetarian menu (Cloris) (152)
  • Razor clams, pickled tiger nuts, and balsamic vinegar (190.7) — Steamed razor clams with pickled chufa (tiger nuts) — a uniquely Valencian combination using horchata's base ingredient in a savoury, acidic preparation.

Cocktails

  • Children's Menu (50)
  • Menu El Llauro (105)
  • Menu Llauro Sangonereta (135)
  • Menu Novença (105)
  • Menu Sangonereta (135)

Tasting Menu

  • Menú Cloris (152)

The Experience

In a historic setting and with garden or terrace dining. The meal is structured around a tasting menu and a wine pairing. A good fit for celebrations.

  • Occasion: Celebration
  • Format: Tasting menu, Wine pairing
  • Setting: Historic, Garden / terrace

Phone: +34 963 81 75 89

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