Menu to Taste

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
  • 3 Soles Repsol 2026

Menu

Tasting Menu

  • Ricard Camarena Route (220)
  • Ricard Camarena Route (220)
  • Síntesis (175) — Shorter tasting menu reflecting the culinary journey of recent years. A distilled version of the restaurant's evolution.
  • 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.
  • 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.
  • 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.
  • Roasted onion — From the Preludio: the outer layer of an onion — its interior used elsewhere in the meal — roasted and served as a standalone bite. An edible manifesto of Camarena's zero-waste commitment: the same onion appears at two different moments in the menu, in two different forms.

Pairing

  • Essential Pairing (115)
  • Singular Pairing (135)

Cocktails

  • 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)
  • SINGULAR Pairing (Recorrido) (135) — Mixed pairing combining natural non-alcoholic house-made beverages and wines for the Recorrido menu.
  • 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.
  • Essential (homemade non-alcoholic natural drinks only) (135)

The Experience

A minimalist room in a historic setting. The meal is structured around a tasting menu and a wine pairing.

  • Atmosphere: Minimalist
  • Format: Tasting menu, Wine pairing
  • Setting: Historic

Phone: +34 963 35 54 18

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