Ricard Camarena
Contemporary Mediterranean · valencia · La Saïdia · Michelin Two Stars · Chef Ricard Camarena
Ricard Camarena is the eponymous flagship restaurant of one of Valencia's most celebrated chefs, set within the extraordinary Bombas Gens Art Centre — a former hydraulics factory in the Burjassot suburb that now doubles as a contemporary art museum. Two MICHELIN stars and a MICHELIN Green Star for sustainability recognise Camarena's seasonal, zero-waste philosophy: produce defines and establishes each menu, and seasonal availability drives every course. Two dining proposals are offered — the Ricard Camarena Route (a full seasonal tasting menu) and the Camino Oxalis (a 100% plant-based route) — as well as an à la carte. The restaurant offers one of Spain's most sought-after fully plant-based fine dining experiences.
Avenida del Doctor Peset Aleixandre, 3 (Bombas Gens Art Centre), 46009 València, Spain, valencia
- Michelin Star 2025
- Michelin Green Star 2025
- La Liste 2025
Menu
Wines
- Wine Pairing (Recorrido) (175) — Wine pairing curated by sommelier Salvatore Catalano to complement the Recorrido Ricard Camarena menu.
- Wine Pairing (Síntesis) (175) — Wine pairing to complement the Síntesis menu.
Tasting Menu
- Ricard Camarena Route (220)
- Ricard Camarena Route (220)
- Recorrido Ricard Camarena (250) — The most complete tasting menu by Chef Ricard Camarena. Features new seasonal dishes alongside established favorites. Located inside Bombas Gens Centre d'Art. 2.5-3 hours.
- Síntesis (175) — Shorter tasting menu reflecting the culinary journey of recent years. A distilled version of the restaurant's evolution.
- Camino Oxalis (155) — 100% plant-based tasting menu. No animal-origin ingredients, even in stocks. Built around Valencian produce. Chef's commitment to sustainability and zero-waste cooking.
Dishes
- \### Menú Carta (175)
- \### Ricard Camarena Route (220)
- \### Menu carte (175)
- Fried eggplant with miso — Crisp-fried aubergine with miso — one of the palate-clearing transition courses before dessert in the Oxalis menu. A Japanese-Valencian intersection: the deep umami of fermented soy with the smoke and bitterness of charred aubergine.
- Essential Pairing (115)
- Singular Pairing (135)
- Three-colour vegetable soup — A Recorrido course: a soup with green, yellow, and orange components — a visual and flavour study in primary vegetable colours from the Valencia huerta.
- Mango curry — A transition course: mango with curry spicing — warming, aromatic, and sweet-savoury, cleansing the palate as the menu prepares for desserts. Served in a stone plate.
- Mini corn with cream and dill — An opening snack from the Preludio (appetiser sequence): a miniature corn, its inherent sweetness amplified by a delicate cream and the anise-adjacent freshness of dill. One of several small bites served at the standing bar counter.
- Cured tuna, radish, herring roe — Cured tuna paired with crisp radish and delicate herring roe — a restrained, technically precise course from the standard menu that showcases Camarena's command of curing and marine flavour.
Cocktails
- SINGULAR Pairing (Síntesis) (115) — Mixed non-alcoholic and wine pairing for the Síntesis menu.
- ESSENTIAL Pairing (Síntesis) (95) — Non-alcoholic artisanal beverage pairing for the Síntesis menu.
- SINGULAR Pairing (Recorrido) (135) — Mixed pairing combining natural non-alcoholic house-made beverages and wines for the Recorrido menu.
- ESSENTIAL Pairing (Recorrido) (115) — Non-alcoholic pairing of artisanal house-made natural beverages for the Recorrido menu.
- Singular (homemade non-alcoholic natural drinks + wines) (115)
- Essential (homemade non-alcoholic natural drinks only) (135)
Phone: +34 963 35 54 18
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- Flores Raras — valencia (2 Michelin stars)
- Deessa — Madrid (2 Michelin stars)