Overview of the menu
At El Coso, located along the picturesque Passeig de Neptú in València, the culinary philosophy revolves around celebrating traditional Valencian cuisine with a modern twist. The menu features a vibrant selection of Mediterranean dishes, emphasizing fresh seafood and authentic rice preparations. This beachfront restaurant not only offers a delightful dining experience but also captures the essence of the local culture through its culinary offerings.
Signature dishes
- Crujiente de quesos con cebolla caramelizada - A crispy cheese dish topped with caramelized onions, perfect as a starter.
- Paella Valenciana - A traditional rice dish featuring saffron, chicken, rabbit, and green beans, embodying the essence of Valencian cuisine.
- Arroz con bogavante - Lobster rice dish, combining rich flavors of seafood and saffron for a luxurious dining experience.
Beverages and pairings
El Coso offers a curated selection of local wines and refreshing cocktails to complement its menu. Guests can enjoy a glass of crisp white wine paired with seafood dishes or indulge in signature cocktails crafted by skilled mixologists. The beverage offerings enhance the dining experience, making each meal memorable.
Dietary options
El Coso accommodates various dietary preferences, offering gluten-free options and vegetarian dishes. However, it should be noted that the menu is primarily focused on seafood and traditional meat dishes, which may limit choices for strict vegetarians.
Chef recommendations
For a true taste of València, the chef recommends the Paella Valenciana, a dish that showcases the region's culinary heritage. Seasonal highlights include fresh seafood dishes that reflect the local catch, ensuring a vibrant and flavorful dining experience.
Experience the menu
Join us at El Coso in València for a memorable dining experience that celebrates the rich flavors of Mediterranean cuisine. Whether you're enjoying a leisurely lunch or a festive dinner, our menu promises to delight your palate and create lasting memories.
