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

  • Spicy tonyina nigiri (128.7) — A playful bite merging Japanese nigiri form with Valencian bluefin tuna (tonyina) and a spicy dressing — an opening snack exclusive to the La Gaira menu.
  • 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.
  • Pine nuts and caviar (190.7) — The first course in 'The Eel' series — Valencian pine nuts paired with caviar, preparing the palate for the series of preparations centred on the iconic Albufera eel.
  • Shrimp tartar and caviar (190.7) — The third course in the 'The Shrimp' series — raw shrimp tartar elevated with the luxury of caviar. An indulgent climax to La Salita's exploration of Denia's finest crustacean.
  • Denia's shrimp (190.7) — Fresh gambas from Denia — one of Spain's most prized crustaceans — served in its most elemental form as part of the three-part 'The Shrimp' series. Exceptional sweetness and iodine.
  • The Tiara (190.7) — One of La Salita's signature preparations — a visually striking dish named 'The Tiara' that appears across all tasting menu tiers. Begoña Rodrigo's iconic centrepiece.
  • Oyster salad (190.7) — A composed oyster preparation in salad form — fresh, briny, and bright. One of the signature snack bites from the flagship tasting menu.
  • Sweet and sour mackerel coca (190.7) — Valencian flatbread (coca) topped with sweet-and-sour cured mackerel — a snack bridging regional bread traditions with fine-dining technique.
  • Bivalve with sweet and sour soup (190.7) — A seasonal bivalve — clam, mussel, or cockle — served in a sweet-and-sour broth, a palate-cleansing transition before the final savoury courses.
  • Avocado, smoked trout, and aniseed (190.7) — Smoked trout with avocado and the delicate herbal lift of aniseed — a cool, aromatic snack that reflects Rodrigo's love of contrasting textures.

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

$$

Related restaurants