A Michelin Star definitely worth a visit – close to perfection: Restaurant La Salita (11. September 2021)
The La Salita was definitely the culinary highlight of this trip – the place is lovely since it feels like you’re seated like in an old farmer’s house which has been renovated and ‘pimped’ in terms of looks. Once you have picked your menu – we went for the “Novençá” (EUR 93.70), the journey of taste starts. The “amuse bouche” was already a flavor explosion and prepared you mentally for the rest of the evening.
And with the first official course of the menu, that expectation was more than fulfilled. The “mollete de pisto amb tonyina”, “tomate, caballa agridulce”, “la capresse”, “steak con remolacha fermentada”, “maiz, pulpo y aguacate” and “gazpacho de tomatillos verdes” was a selection of dishes you would eat piece by piece and I must say that it was a dance for the taste buds and truly enjoyable. I would only have added less pesto and more mozzarella cream on the “la caprese” and not finished with the gazpacho but the mais chip since the mais chip was so authentically Mexican that it is just pure enjoyment with which I would have wanted to finish this course.
The next course was “bonito, rábano, almendra y menta” which was a great combination of the saltiness of the fish with the sweetness of the almonds and the mint taste – just delicious.
The next thing to be served was the “bread with oil and a bit of salt” and I liked that they drizzled the olive oil all over the bread and added some salt but in terms of how to eat that without getting your hadns damn sticky and oily, it’s a bit tricky to be honest (and not entirely optimal). However, the bread was great and super crispy on the outside and nice and aromatic on the inside.
The “marmolado de vieiras con crema de piñones tostados” looked not that interesting at first …
… which changed when the sauce was added. And it was actually surprisingly great in terms of flavor – especially in combination with the crispy layer below.
What looked somewhat like too much seaweed (in terms of taste) turned out to be quite delicious. The “verduras de primavera con fondo marino” were aromatic and enjoyable – especially due to the combination of different textures and flavors adding to one amazing dish in your mouth.
The “La Sarandonga” looked a bit simple …
… and got so much better when “su crujiente” was added. The creaminess and the intensity of the food was amazing. The different textures and flavors together made it a truly delicious and outstanding flavor explosion.
The “merluza celeiro y su pil pil de algas cítrico” was something which was hard to grasp when just looking at it …
… and especially since you had to pick a “chip” to be added to the dish …
… so you would get a “final dish” with a chip. Now, when you would dig into it and go to the ground of the dish with a spoon, all these amazing flavors would mix together and create a delicious mixture in your mouth. Finally, when adding the chip to the bite, it would just explode in terms of flavors. Amazingly tasty dish!
The “royal de cebolla” was somewhat more simple in terms of complexity of the dish but also more honest. The main ingredient were onions and they were there in terms of flavor and intensity. The sauce which was the base of the dish was incredibly aromatic and highly enjoyable. The fact that there was bread on the table to dip the rest of the sauce was great.
The “chirivía en carbonara de kimchi y setas” looked so damn cool somehow – like a bird’s nest.
The fact that they grated fresh cheese, well, actually quite aged cheese, but freshly grated over it, made it so much better even. It had an intensity which was just breathtaking in terms of flavor combination.
Next in line was duck – well, technically ‘female duck’, i.e. “suprema de pichón y milhojas de apionabo” …
… with its reduction. And it was definitely a good piece of meat – delicious in terms of taste and flavor.
And to cleanse your plate you were served some ‘salad’ – sounded weird at first (since I have never had salad to cleanse my palate) but it was actually quite lovely in terms of experiencing something new and it did cleanse your palate.
The first dessert, the “melocotón de Calanda, yogurt y hierba luisa” was absolutely delicious. Also because it ticked a lot of boxes in terms of my favorite flavors.
The second dessert, although less seeming like a traditional dessert, the “calabaza, parmesano y naranja” was absolutely amazing …
… I mean, the different textures, flavors, and just the whole dish was amazing. Not too sweet (which I do not like that much anyways) but really well-balanced – loved it!
Finally, the chocolates to finish off the night were great too – especially the maracuja shot.
Besides the fact that the place is super lovely and the service is exquisite to a large degree (refilling the wine glasses not so much), you also have the opportunity to watch the main chef, Begoña Rodrigo, live while she prepares the dishes …
… which is always interesting. Unfortunately though, the table didn’t give away that opportunity but it would have been absolutely great to do so. So, if you book a table, make sure to mention to get a table where you get to enjoy watching her how she magically prepares your food.
All in all, the La Salita absolutely deserves its Michelin star – amazing dishes, a great atmosphere, overall very professional and lovely service (besides the wine refilling) and just a experience overall. Make sure to book sufficiently in advance to score a table though.
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Contact Details:
Restaurant La Salita
Carrer de Pere III el Gran 11
46005 València (E)
Tel.: +34 963 81 75 16
Homepage: https://www.anarkiagroup.com/inicio/la-salita
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
