Ricard Camarena Restaurant
Fine dining restaurant · Zaidia ·
Tasting menus with seasonal Mediterranean dishes and unique juice pairings
Tasting menus with seasonal Mediterranean dishes and 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
