Restaurante RiFF

Had the Excellent menu for 2 people. Could not fault the food, everything was delicious. Highlights were the 'Fried Egg' and 'spaghetti' dessert which were very fun and tasty. We sat at the bar which is highly recommended as you can watch the chef's as they prepare all the dishes. Service was quick and friendly, the owner/head chef was a very good host and also prepared and presented many of our dishes. The wine menu is very well thought out, caters to all price points and the sommelier was great. The best meal we had in Valencia. The leaflet we were given at the end of the meal detailing the kitchen staff's favourite restaurants around the world was such a thoughtful and interesting parting gift. Highly recommended to anyone that enjoys fine dining.

Me and my girlfriend both chose the Excellent Menu and absolutely loved every moment of it. The meal was a perfectly curated journey from start to finish. We began with fried pancake, pickled vegetables, and marinated olives — a smooth and inviting start. Personally, I lean towards gazpacha or alinadas, so maybe adding them to the selection of olives next time would be a delightful touch. :) The “bloody” Mary was an exciting and creative twist — honestly better than the original in my opinion! A playful and delicious experiment that really set the tone for the evening. The “cuttlefish - koji - malosol caviar” was well-balanced, with an outstanding sauce. However, the standout for us in this course was the “fried egg - shrimp - kale - sheep butter” — a truly unique and flavorful combination that we’re still thinking about. From there, we moved to “white asparagus - Iberian bacon - sunflower oil”, which seamlessly led us to the beautifully prepared “tatomato rice - black garlic - basil” — each dish building perfectly upon the last. And then… the star of the night: “monkfish - lemon in salt - mullet roe - seaweed”. This dish simply left us speechless. The flavors were so well-balanced and elevated that we struggled to put the experience into words — just pure palate pleasure. Dessert continued the magic: “spaghetti” - tomato - parmesan — yes, it’s a dessert! Yes, it includes tomato and parmesan! And yes, it’s absolutely brilliant. A wonderfully playful and delicious end to a phenomenal meal. The service was impeccable throughout and the atmosphere warm and elegant. The wine pairing was also on point and very well organised. A truly 5-star experience — we will most definitely return. Highly recommended!

We had one of the greatest experiences, everything was perfect for us. The ambiance, the serving, the food was amazing. We enjoyed the lunch menu which was perfectly balanced for our tastes. Their Bloody Marry cocktail addition had a lovely taste and this dessert we experienced (ice cream with brioches and blue cheese) was one of the most interesting combinations of tastes I have ever had. I really recommend this place.

It was amazing! Great menu. The best deserts I’ve ever tried in my life. Service is top!

Amazing experience from Start to finish, Bernd was so nice and so passionate about his food. The service from the staff was perfect, we had a lovely Lady serve us (unfortunately I forgot her name) but she spoke fluent English and was so enthusiastic about where she works. But above all else the food is amazing, we did the riff taster menu and it did not disappoint. I would highly recommend this restaurant as an experience. I can’t wait for the new location in September, I will definitely be back!

Was really excited about going. The experience was great. We had a great time. But we have a great time almost anywhere we go. The food was a little disappointing. I love wine and the wine pairings were some of the most unique I’ve ever had. So they were all different. I liked a couple of them.

My experience at RIFF restaurant did not meet my expectations. Although the service tried to be attentive, I found that the dishes lacked unique flavors and originality. The care, silence, special atmosphere and effort to make oneself feel special that I had experienced in other Michelin Star restaurants were not here. The chef was nice to greet the tables by visiting the tables, somelier Ivan was very attentive and experienced. Unfortunately, I did not have an experience that would make me think about visiting again.

Returned to the Marvelous RIFF Restaurant a few weeks ago for a family celebration. It was a wonderful experience once again. Every food item was extraordinary, it would be impossible to pick a favourite item as everything from the home made bread to the final dessert was a delight for the senses. We enjoyed watching the talented and extraordinary staff at work from where we sat at the counter and appreciated the explanation of each dish presented. The atmosphere was very friendly with the Chef interacting with both the staff and customers, Bernd is a true genius! Kudos also to Ivan for his welcome and efforts to make this such a wonderful celebration for our family.

A German chef in Valencia Spain, serving two Americans who just arrived not long ago from Athens. Yes it's a mixed bag of cultural mashups. However it did no hinder us from trying to get a fantastic meal late in the evening after having just got into town. Chef Bernd Knoller and his wonderful staff were more than happy to welcome us, and it's that type of hospitality that started off this wonderful meal. After having been through many find kitchens of his home country, Chef Knoller found himself at Akelarre under Pedro Subijana, one of the forefront of the new Spanish cuisine. This being the gateway to Spain with some other ventures along the way, he opened Riff, which would be our first taste of Valencian food. From the outside you see a stark foyer with a long white hallway, minimalist art on either side. We're seated at a two top not that far away form the kitchen. The Riff staff are buzzing around us providing us with all the things we need before our meal. Chef himself comes out, speaks to my friend about his food allergies and we agree that we want Riff's Menu Degustacion: -Oysters with frozen seaweed -Salad from small calamares, aioli, black trumpets and watercress -Summer truffels with pine nuts and Joselito ham -Langustines, tomato, eggplant and basil -"Dirty Rice" -Monkfish with humus from fresh peas -Roast lamb with spices and dried tomatoes -Hot mousse au chocolate with olive oil and salt -Strawberries, almonds and orange sanguine If you've had enough food in Valencia, you know that the Arroces dishes and their artichokes are very special in this region. As all of the Spanish regions do, Valencia has a character all of its own and Chef Knoller, despite being German brings the Valencian spirit in his cooking. In fact if I didn't know he was Germain, I wouldn't known any better! He obviously brings the touches of the Michelin star kitchens he's been through and it definitely shines. The staff are very professional and more importantly they are very warm and welcoming. Often when you see places of this design and caliber you think that it will be a cold experience but that couldn't be farther than the truth here. A grand experience all around and a gem of a restaurant.

I'm not sure why but when you try to enter the restaurant the door is locked so you have to buzz to get into the building. Once you get in, the ambiance is simple and clean. The lights could be dimmed a bit as it was very bright inside. The staff struggled a bit with speaking English but they tried very hard and were quite friendly. The chef actually took our orders and also came to say goodbye at the end of our meal. We tried the... Prawn Fettuccine Fried egg with Iberian bacon, herbs and peas "Dirty" rice with squid ink Venison with eggplant and cumin Monkfish with coriander, cinnamon and pea hummus We also received an abundance of amuse bouches which we devoured. Overall we thought the food was fresh, seasoned well, and cooked to perfection.

There are many aspects of Riff that reminded me of the renown Alinea in Chicago. While the prices at Alinea make dining at Riff a bargain, the style of food, presentation and ambiance are somewhat alike. The decor is staid minimalism at its most boring. There is nothing to look at. Done in shades of beige and white, with no pictures, the most interesting design was on the front of the server's shirt. I know the food is suppose to be the star with this type of decor, but it just doesn't lend itself to a pleasant dining experience. What is it with over salting dishes in Valencia? Salt overpowered many of the dishes served at Riff, especially the Sweetbreads. Yikes, only a deer would enjoy that dish. The kitchen did a great job with rice, expected in Valencia, but many of the other dishes were hit and miss. Visually appealing, the pork tartar was rather mushy, although the kale added a bit of a crunch. The orange seafood carpaccio was quite refreshing and beautifully presented. Bread was tasty, with three different kinds served, a nice touch. One "touch" I didn't understand, was the exchange of a large napkin for a small one at dessert. I wanted to use the smaller napkin as a pocket handkerchief. I didn't get it. Service was professional, attractive, and pleasant. With a bottle of white Ribera, our meal came to around $220 for two persons. Too expensive for a "hit and miss" dining experience.

Great dinner! Great for fish and meat as well, really a MUST in Valencia! We weren't sure about the Spanish in the menu and the chef came out personally and translated it for us, suggesting and giving personal guidance about the dishes. The service was impeccable and the portions were satisfying (it seemed "novelle cuisine" but it wasn't at all) When we where living they even gave us as a present a portion of freshly baked bread to take away.

Amazing... Seems like too small a word to describe the experience at Riff? Maybe if you add "innovative" or "attention to detail" or simply "fresh" & "creative" you'd come close.

I responded to Riff's request for my thoughts... but they have been silent in response... which is a shame since people who know the chef personally tend to emphasis his dedication and caring. Here is the edited version of the response I sent them. ---- * ---- I am a frequent Michelin star "foodie" and have eaten at such amazing places as Lucas Carton (Michelin days) and Ducasse's Louis XV. I prefer one star restaurants due to mass appeal and sensibility. That being said, the prix fixe menu (Menu Riff) and its pairing was the worst Michelin gastronomical experience I have ever had and the only one where I left with having regretted even coming. The technical ability and merits of the kitchen staff are fantastic and leave no room for complaint. The dishes were executed with a technical expectation that often helps define the importance and appreciation of the Michelin rating system. My dissatisfaction rises from the individual attempts as well as the general flow of the menu. I had problems with a strong and unpleasant bitterness throughout a number of the plates which transposed across the evening. Even some of wine selection helped exasperate this fact. I am not complaining because there was bitterness or at times excessive saltiness in any given dish. I have indulged in traditional Chinese cuisine where bitterness is often an essential element. But the bitterness that was present was more inline with using only the white part of the orange rind and intensifying it without a counterbalance (only example I can provide for clarification). All of this leads to the point of what I love so much about Michelin starred restaurants. You can go to have a meal that will be constructed in such a way as to tantalise the senses with little or no insult. This is not to say that a menu cannot be constructed to offer discoveries that are outside of the normal bounds of acceptance... but people jumping into those menus should have a full understanding of what they are getting into before hand. There were a number of other trivial issues (even more so considering the main scope of my complaint). For example, the broccoli was delivered in near raw firmness which is very acceptable, but there wasn't a proper utensil to cut it with. As such, after struggling with the first cut, I gave up on eating them. II admit that I came to Riff with an expectation of finding another "Simply Fosh". By no means do I want to deter anyone from pushing thresholds... but they need to remember the most important basics which are essential for a positive experience. -- Additional note -- I brought my 5 y/o son and they cooked him a rather nice plate of fish. I made sure brining him to the restaurant was okay with the staff prior to doing so and am very appreciative of their efforts.

I enjoyed yesterday a wonderful evening in the Riff. I was looking for a one-Michelin-star restaurant in Valencia and first didn't realize that there is a German chef. It was then a funny surprise when it turned out that Bernd Knöller is also from the northern Black Forest in Germany and once was an apprentice in the Ochsen in Höfen, a typical Black Forest inn well below Michelin star levels. He is now since about 20 years in Valencia and developped himself towards real culinary mastership. I placed the order for the Riff Menu Snacks & Tapas and was very excited. The restaurant is looking elegant all in beige and with some wood and making immediately to feel comfortable. The real agenda started after several amuse-bouches with tartar with white tuna fish with mustard, mushrooms and trout roe. It was excellent and certainly already one of the best dishes. We continued with Autumn with wild mushrooms, a combination of its very own served in a high bowl. It developped several completely different and rich aromas and textures. After some thoughts where the territorial foundations of this cuisine could have been I tasted the Red dorade with crunchy seeds and tartare of mussels a phantastic fish in the typical style of Valencia bedded on tiny mussels. Then creamy rice with pine nuts and Iberia pork fat was an excellent risotto with filmy slices of fat imprinting their aromas into the rice while dissapearing in glossy transparency. Now I was quite sure about the spanish elements in Bernd Knöllers cuisine which was continued with Iberia pork with sweet onions. The menu culminated in a marvellous dessert hot mousse au chocolate with oil and salt. A tiny breath of olive oil imparted astonishing flavors to the mousse and it was a perfect finale. The service had the best attention. The list of wines is long and includes not only vinos blancos allemane from Germany but also all kinds of spanish tintos with a lot Ribera de Duero and La Rioja and many other proveniences. This restaurant shall be highly recommended. It offers the art of cooking at the highest levels. And for all those who want to learn more about Hotel Ochsen in the Black Forest in Germany they can read my Qype review which I wrote some time ago.