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
Menu
Dishes
- 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)
- Hoya de la Iglesia bubbles, figs cream and figs sautéed in Tintoralba (190.7) — The closing dessert of the La Salita flagship menu — a composition featuring sparkling wine from Bodegas Hoya de la Iglesia alongside fresh and sautéed fig with Tintoralba wine, celebrating Valencian viticulture in a final sweet flourish.
- Autumn Menestra (190.7) — A seasonal vegetable stew in the Valencian tradition — multiple market vegetables cooked to differing textures and unified in a refined broth. A love letter to the huerta.
- 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.
- Orange (190.7) — A pre-dessert built around the Valencian orange — the region's most iconic fruit — served in a preparation that transitions the palate from savoury to sweet.
- Onion royale (152.7) — A silky royale (baked custard) of onion — a vegetarian snack from the La Burria menu that transforms a humble allium into an elegant, intensely savoury mouthful.
- Valencian Sweet Cart (23) — An optional add-on across all La Salita menus — a curated selection of traditional Valencian confections, offered as a supplement at €23 per person per course.
- Fried eggs berline (55) — A pastry berliner filled with a fried egg preparation — from the Kids menu, showcasing the kitchen's playful spirit applied to a child-friendly format.
- Eel blanquet (190.7) — The second course in 'The Eel' series — Albufera freshwater eel prepared as a blanquet (a traditional Valencian cold-cut emulsion), celebrating a defining ingredient of the region.
Cocktails
- Children's Menu (50)
- Menu El Llauro (105)
- Menu Llauro Sangonereta (135)
- Menu Novença (105)
- Menu Sangonereta (135)
Tasting Menu
- Menú Cloris (152)
Phone: +34 963 81 75 89
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Related restaurants
- Award-winning restaurants in Valencia
- More from chef Begoña Rodrigo
- Lienzo — valencia (1 Michelin stars)
- Ricard Camarena — valencia (2 Michelin stars)
- Flores Raras — valencia (2 Michelin stars)
- Arrels — sagunto (1 Michelin stars)
- La Tasquería — Madrid (1 Michelin stars)