An amazing dining experience if you’re into intense flavors: Restaurant Karak (27. June 2025)
Frankly, I didn’t quite know what to expect when I entered this place, but I was immediately captivated by the interior design. The place looks super interesting and despite the fact that it is all rather dark, you feel somehow comfortable. I had originally booked the “medium tasting menu”, but after the first few dishes, I had asked them if it was possible to ‘upgrade’ to the large menu, and they were willingly accommodating. Hence, it was time for the “tasting menu 11 steps” (EUR 115.00) and, of course, I went with the “maridaje 9 vinos” (EUR 85.00). But before we get into the dishes, let me tell you a bit about the chef Rakel, who is the founder and owner of Karak. Before you even place your order, there is an informational leaflet, which lets you know that the food you get here isn ot for everyone.
What I absolutely loved was the fact that each of the dishes comes with a small description of what you’re getting – with a bit of storytelling around it. The first one was the “art of eating” and was the introduction for the snacks. If you know that the drawings are done by the chef herself, this improves the whole experience even more in my opinion.
So, what you got here starting with the ‘soup’ at the top, which was the “Foragers – herbal mojo, basil seed foam, apple tartar” was a refreshing kind of mousse, which would go well with the acidity and lightness of the apple and the basil foam. But if we look at the little snacks, then the “Scavengers – matured beef carpaccio, pâté, marrow and rose powder” was definitely a fulminant start into a superbly lovely and flavor-intense evening. The second bite was the “Fishermen – mussel aspic, short broth, and frosted seaweed”, which was – in comparison with the others – a little weaker. The “Hunters – alkaline cocoa biscuit, and rabbit saté” was, again, rather intense in taste, but in a truly pleasurable way. The “Fire/Smoke – smoked Iberian pork feather in herb crust, sage, and carrot kimchi” was a nice preending to the snacks. Last but not least, the “Transformers – foie micuit bonbon, oloroso, liquorice, cocoa butter, activated charcoal and gold” was a nice bite too.
Then, it was already time for one of my favourites called “eat my heart”, which was basically a tomato dish.
But that tomato dish was of such an intensity – especially in combination with all the citrus notes. Frankly, it was one of the dishes, which definitely made my taste buds dance. And the intensity of the tomato flavor, in its pure form, as a broth, and candied, was truly exquisite.
If you think of onion cake, you would not expect too much. I mean, sure, that’s good to eat, no question, however, realistically you would be rather unexcited. Well, not in this case.
Her onion cake is her interpretation of a French onion soup where you get a strongly reduced onion flavor in cake format and top it off with Comté cheese and pepper – and I must tell you, if you’re a lover of intense flavors, this dish will make you truly happy. Like, it’s just so good!
“The Memory” is an hommage to her mum – the stuffed eggs with fried tomato looked rather unexciting since you can just see a bit of foam with a little bit of a yellow smear.
Now, the moment you actually get to mix it all together and get the first bite, you immediately realize how great that dish actually is …
… and if you take up the rest of the dish with the bread, which comes with it, you won’t regret it as the bread is super aromatic and has this lovely quality to absorb liquids in a way that the bread is then soaked in the flavors and intensities of the dish.
Afterwards, you’re served some butter with it, which is rather coarse, but is also so genuine and has a marvelous intensity that you just wante to eat slices and slices of that bread.
Frankly, I had no clue what a ‘Kokotxa Blown Up’ is – since this word is very unknown to me, however, this was yet another combination of perfectly combined intense flavors.
The mixture of ingredients is quite stunning, but despite the fact that each individual component of the dish is already quite intense by itself, I was positively surprised that the combination of all the ingredients actualyl didn’t harm the overall flavor experience at all.
Then it was time for “The Masterpiece”, which is – apparently – the dish, which is on their menu since they have opened. So, I was quite curious what to expect.
The fermented salmon with the venere rice and the fermented garlic and ginger makes for a truly intense flavor combination – and frankly, one I saw working quite well with the already fermented salmon. And also here, this was a truly intense dish.
For the next course, there was no ‘card’ to explain what you’re having since this was a new dish made of “beef cheek and pistacchio”, and frankly, while it was still good, it was not at the same level as the dishes before. Personally, I found that the amount of pistaccio put over the dish itself was just overwhelming from a taste perspective and, hence, too much overall.
Then it was already time for the desserts, which started with “white on white”, which was definitely something truly interesting – especially as a dessert.
The combination of the white asparagus with the white garlic was actually quite nice and worked surprisingly well with the salt. However, the strawberry jam really added to the dish since it gave it a little extra sweetness you need for it to become a dessert.
It looked almost like a regular meringue, but “The Naked King” really recreates that dish well accounting for local specificities.
The texture of the dish is nice and smooth and definitely something enjoyable to end your meal.
The last dessert was definitely not your standard every day dessert – the combination of plums, chocolate, cheese, and mushrooms was definitely not your standard everyday sweet treat, but was a bit something out of the ordinary
Personally, the dish was a too heavy on the chocolate-side of things, but other than that, it was overall quite enjoyable.
Finally, it was time for a few friandises, which should depict the fact that one has to start over again …
The chocolates were more than fine, but – as always – sweets are not my focus.
What I absolutely loved about the place – besides the great dishes and the exquisite service, I absolutely loved the energy of the whole place – and it’s just part of everyone. So, you can absolutely feel the friendliness, their happinee, and their eagerness to involve you and provide you with a unique experience. And that goes from the rather junior waiter to the chef, Rakel, so, they are well recognized by the Guide Michelin, but frankly, I think they should get a star.
On top of that, as initially mentioned, I adore the interio design – it’s daring, that’s for sure, and probably not for the sensitive ones, but the deer woman painting, which depicts Rakel, is truly stunning.
The dining area is pretty, but …
… the zona cocina tables and seats area even better, since you get to watch the chefs prepare your dishes – and if you’re into food, then this is definitely the place to sit in.
On top of that, the area is not only dark, but has actually quite a nice interior design, i.e., over your head there are a bunch of plants (sure, they are not real, but they are still quite appealing in terms of design).
Once you are leaving a bit after midnight, the place looks almost abandoned – but it also shows how tough the job of a chef is, since after cooking is before cooking again, and you can even watch them starting to clean the kitchen while you’re still having your last bites.
To me, the experience at the Karak was definitely an absolutely stunning one. I loved the place, I loved the energy, I loved the concept, and I loved the fact that Rakel shared her ideas and made it clear that this restaurant is what she stands for – and that she wants to keep innovating and doing new things. Truly admirable. And, in all fairness, the quality of the food and the flavor combinations, which you’re served, really trigger your taste buds and provide you a food journey of happiness and joy! Booking in advance highly recommended!
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Contact Details:
Restaurant Karak
Carrer del Músic Peydró 9
Ciutat Vella
46001 València (E)
Tel.: +34 637 29 16 06
E-Mail: info@restaurantekarak.com
Homepage: http://www.restaurantekarak.com
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. 
