Ricard Camarena Restaurant
Fine dining restaurant · Zaidia
Av. de Burjassot, 54, La Saïdia, 46009 València, Valencia, Spain
Highlights
Seasonal Mediterranean tasting menus with unique juice pairings
Seasonal Mediterranean tasting menus with unique juice pairings
"Ricard Camarena feels like a high-class psychedelic tea party grounded in serious technique. Inside a beautifully restored art deco factory, Valencia’s most legendary chef redefines local cuisine without gimmicks, using ingredients straight from the on-site garden—and yes, Ricard is there for every service. The experience begins with a glass of lemonade that sounds absurdly overthought—aged lemon pith reduced to molasses, frozen lemonade ice cubes, topped with soda water—but it’s stunning and sets the tone for the six- or 11-course meal. Expect wild flavor combinations that somehow feel familiar, like raw shrimp with coffee and coconut, or a slow-cooked onion topped with caviar and a shimmering hollandaise of caviar and gold leaf. If you do the longer menu, you’ll get to move to the standing tuna bar for an omakase-style tasting of cured bluefin belly, collar, and loin." - david neimanis
"Ricard Camarena feels like a high-class psychedelic tea party grounded in serious technique. Inside a beautifully restored art deco factory, Valencia’s most legendary chef redefines local cuisine without gimmicks, using ingredients straight from the on-site garden—and yes, Ricard is there for every service. The experience begins with a glass of lemonade that sounds absurdly overthought—aged lemon pith reduced to molasses, frozen lemonade ice cubes, topped with soda water—but it’s stunning and sets the tone for the six- or 11-course meal. Expect wild flavor combinations that somehow feel familiar, like raw shrimp with coffee and coconut, or a slow-cooked onion topped with caviar and a shimmering hollandaise of caviar and gold leaf. If you do the longer menu, you’ll get to move to the standing tuna bar for an omakase-style tasting of cured bluefin belly, collar, and loin. RESERVE A TABLE" - David Neimanis
"A precise and technical chef known for curing tuna with soy sauce and offering a unique juice pairing with teas."
"This magnificent place is part of the refurbished Bombas Gens factory, which also houses an arts and culture centre. Here, there is a large foyer with a contemporary feel, a private bar where hors d'oeuvres are served, and the modern dining room at the back, with an open-plan kitchen where you can enjoy a final aperitif.Along with seven other chefs, Ricard Camarena was distinguished/commended with the Cocinero del Año award (Madrid Fusión, 2021) for his "green activism". His is a coherent signature cuisine solidly grounded in homegrown vegetables and a painstaking process of research. His set menus convey a clear commitment to sustainability, as he uses every last leaf of the vegetables to make his sauces or even the occasional beverage." - Michelin Inspector
"Ricard Camarena Restaurant is listed at the The World's 50 Best Restaurants in 2023 as rank 96." - The World's 50 Best Restaurants
