Sometimes, purely by chance rather than lots of planning, you come across a restaurant that is doing something quite special and more so, delicious.
In Valencia, over the weekend, we found one of those, a true little gem of an establishment.
Situated just a hundred meters away from Valencia's iconic Central Market, in the beating heart of the city centre, you will find Nostre Cocina.
Nostre Cocina has been trading for just 5 months, so a new, young venture.
It specialises in modern Spanish food, with the traditional dishes of Valencia its focus. But these dishes are elevated to a remarkable level of gastronomy.
Just 3 members of staff, one out front, 2 in the kitchen, but all 3 serving the tables as needed, in a friendly skilled way. The chef, a young lady, learnt her craft in top Spanish restaurants including 3 Michelin starred restaurants and the level of cooking along with beautiful presentation, shows off those honed skills, to the full.
It's not big inside with seats for around 18 downstairs and around the same upstairs, via a steep staircase.
From the moment you enter Nostre Cocina, you feel the quality oozing from the beautifully dressed tables and crisp uniformed staff.
The menu is short, but packed with sensational dishes.
Home pickled vegetables were presented while we studied the menu.
Sweet pickled cauliflower florets and salty sharp little squares of cabbage. Delicious.
Warm homemade bread came alongside a little dish of remoulade puree, which was topped table side, with a pungent, bright green, aromatic, organic olive oil. Morish.
To start an ensaladidia. No carrots and peas topped with tuna here. This ensaladidia was pimped to a whole new level. Plump tender chunks of sepia bound in a rich, mustardy mayonnaise topped with marsh eels and blanched sea herbs. Wonderful.
A second starter was a humourous take on a classical French dish, of pate en croute, or for us Brits a good old gala pie. A chilled wedge, sliced from a large pie with a crumbly, buttery pastry. Stuffed with black and white sausage, locally grown, green fava beans and coarse minced pork. Served simply, with a peppery dressed salad, topped with picked flowers. Immense.
Three main courses consisted firstly of a figatell, but a figatell like no other. This tennis ball sized one arrived on a creamy, silky, potato puree. Topped with finely shaved mushrooms, black truffle and a lobe of seared foie. Dressed with thyme vinegar. The gamy, meaty meatball, to beat off all other meatballs. Epic.
Our second main course was a special dish, not on the carte. A light, subtle dish, of poached estuary red prawns, on a bed of confit apple, with a tomato and shellfish consomme, garnished with micro herbs. Delicious.
Finally for main course a duo of wild venison. Seared fillet and slow cooked, stewed, pulled shoulder. Apple wedges, bourguignonne sauce and a malt extract dressing. Spectacular.
Just one pudding.
A warm brioche bread pudding baba. Soaked in a sweet wine from Jerez, topped with a quenelle of vanilla seed ice cream.
Gorgeous.
Then a sharing platter of five Artisan cheese and more of the wonderful warm bread. Served with quince jelly, dried apricots and more of that delicious olive oil.
Complimentary biscotti biscuits to finish things off.
We washed all of that amazing meal down with bottled water and a couple of bottles, of delicious, creamy, floral white. Grown and produced, from a small estate, inland, not too far from Gandia.
Now, for a truly spectacular memorable meal for three of us, beautifully cooked and presented, in a great atmosphere, smack bang in the centre of historic Valencia, it all came in at just €200.00 including a 10% tip.
Perhaps the best value anywhere in Spain.
You can find Nostre Cocina, on Calle Mallorquins 1, Valencia. Tel 603112049.
Get yourselves booked in next time you are up in the city, this place is special, and not...
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