Definitely a must-do when you’re in Valencia in a space with only 5 tables: Restaurant Fierro (28. June 2025)
The Fierro is definitely an interesting place with only five tables and ten seats, so, booking in advance is an absolute must if you want to score a place. Luckily, I had done so, and this allowed for a nice and interesting foodie evening. We decided to go for the “Tasting Menu ‘Emotion’ (an invitation to discover the emotion with a tasting menu composed of seven snacks, eight dishes, three desserts, and petit fours)” (EUR 175.00) and I took the wine pairing “From there and here (a proposal for the Argentine and Spanish territories that complements and harmonizes our menus. This pairing tells a part of the story of Carito and Germán and portrays their roots and philosophy)” (EUR 115.00), so one would definitely be more than full towards the end of the experience.
The whole dinner starts with a selection of different drinks, which are specifically produced for this establishment.
I decided to go for the “Juanita” (EUR 12.00), which was interesting and refreshing, and definitely something to get your palate started.
The concept of the place is that they won’t tell you what you’re eating until you have eaten it, which is something I found quite intriguing, however, what I didn’t find so good was the fact that they would only provide you with a relatively high-level menui in the very end and would not give you the exact details of what you had eaten.
The first course was “pickled vegetables” and I must say this was a good start since the acidity of the vinegars in the pickled vegetables would definitely open up your palate.
Next in line was a combination of a few small bites like the “white shrimps tartlet”, the “mackerel”, and the “moray eel” – and each of these bites was really enjoyable. The shrimp tartlet had that intense texture of raw shrimp, which was lovely. The mackerel was fine, and the moray eel was actually something truly enjoyable.
The “Fierro Sour” was inspired by the Pisco Sour, but was very different since it was more of a savory soup than a cocktail.
Next in line was an “affogato” but made out of foie gras mousse and a mushroom soup, so, definitely not your typical affogato, but something interesting and extraordinary.
After that it was time for the ‘last snack’, which was the “Justina & Gilda”, which was an empanada, in relation to one of the chefs, and the little ball was an absolutely ‘green olive explosion’ when you would bite into it. So, a typical regional dish – re-interpreted.
Then it was time for the first actual course – the “white asparagus”, and I must say that it looked a bit dull, but it turned out to be good. Not the best dish that evening, but solid and enjoyable.
The “Tremella & Seaweeds” was interesting since it was somewhat recreating the flavors of the sea, which reminded me of a dish I had eaten in the Belcanto in Lisbon back in 2014 – although, this version here didn’t look as pretty.
The next dish was the “veal & tomato”, which was interesting, but frankly, the tastes blended together a bit too well, so, it was hard to get anything out of it directly. Meaning, you had such an intense mix of flavors that you could not taste the single components anymore.
Each of the tables got a huge piece of bread, more specifically, brioche, and while it was tasty, and not as oily as it so often is, but rather fresh and fluffy, it was way too much. The course was called “Cremona ‘de allá y de acá'” and I must say the bite of caviar in combination with the shaved and very light butter was a great one!
Then there was a series of lobster dishes starting with the “lobster & green chilis”, which was absolutely great. I mean, lobster is always a good choice, but this one was exquisite – and the combination with the apple pieces and the herbs really made for a quite amazing dish.
Then, it was time for the second part of the lobster, so, you would really get all parts and pieces of it, which I found quite lovely. And I must say that this was only the second time (within two weeks) that I had ‘sea pearls’ on top of a dish. I don’t know if I have just missed them so far or if they are a new thing, but they definitely add to the dish.
Next in line was the “Green Asparagus & Taleggio”, which were three small tortellini, which were cooked perfectly al dente and, hence, had the perfect bite. The sauce in which they were served was perfect to use some of that bread and soak it up.
Finally, it was time for some prawn heads …
… to be squeezed out over the prawn, which was served on chard. Frankly, the “red chard & red prawn” was a great flavor combination. Sure, truly intense, and not really something everyone would probably like, but if you like intense flavors, this is a great dish. On top of that, you get to suck out the prawn head, and these flavors are just amazing.
Finally, you get – while you’re finishing up your dish – a little cup with the ‘reduction of what you just ate’. Calls for a bit of explanation, but is overall nice.
The last savory course was the “Iberian Pork”, which was nice – although the meat was a bit dominated by the salt, which had been applied to it. The stuffed morrel on the other hand didn’t really do it for me, but the sauce in which it was served, worked perfectly well – a demi-glaze is usually a safe bet to serve a piece of meat in.
Then, it was time for something sweet – the “Cremona Ice Cream” was great. A combination of bread flavors, butter foam, and a citrus interior really created something truly enjoyable as a first dessert.
The next dish was just called “Corn”. And well, that’s what it was. There was corn ice cream with a flower blossom of the corn, with some corn on top, and some more corn. Corn, corn, corn! But I Love corn, so, this was a truly delicious dessert – especially the corn ice cream is something you don’t get to enjoy every day.
Last but not least, it was time for a palate cleanser, the “Apple & Celery” worked very well together and made a great ending to a lovely evening.
Finally, the “petit fours” were a bit something of themselves. Especially, the chocolate-filled ravioli were something I truly enjoyed. Despite the fact that I’m not a big fan of chocolate.
All in all, I really enjoyed the experience at the Fierro. As mentioned, make sure you book well in advance as else you won’t stand a chance to get one of the five tables. If you’re lucky and you get table No. 5, you are seated right next to the kitchen and can actually watch the chefs prepare your meals, which is something I absolutely enjoy.
Other than that, the staff is super friendly and attentive – and happy to accept feedback. The only flaw they had was that they tried to rush us (since we were the only ones with the longer menu) and bring us into their speed (so they could parallelize to the extent possible), but luckily, once we deliberately slowed down a little, and broke the flow, it was less of a rushed experience. To sum it up – definitely a must do when you’re going to Valencia.
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Contact Details:
Restaurant Fierro
Calle del Doctor Serrano 4
L’Eixample
46006 València (E)
Tel.: +34 963 30 52 44
E-Mail: reservas@fierrovlc.com
Homepage: https://fierrovlc.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. 
