Askua, pure product
Since some years Valencia has become a preferred destination for those who want to enjoy a varied gastronomic offer and (since not so long ago) of high quality: sophisticated dishes, the classic paella or those where the product is valued.
And here by product we mean the one where its quality is beyond doubt and in which the skill of the cook is key to emphasize his excellence without there being any need to disguise it.
Askua meets those conditions, a restaurant where homage is paid to the raw material in a quiet space with natural lighting that invites get carried away by what the stomach asks for with the conviction of succeeding with each dish.
A quiet space so that the only thing that matters is letting go of the stomach
Ricardo Gadea , the soul of this project, he put together all the pieces in his head to build the restaurant he would like to go to and so Askua was born in 1994.
Each and every one of the products they offer have a name and surname: anchovies from Rafa López, hake shells from Alberto Ferreres, chistorra sausage from Patxi Larrañaga, meat from Luismi Garayar and cheese from Manglano, among others, form a producer team first-class from Valencia, Donosti, Lasarte and Oiartzun.
On the menu these icons of the raw material share space together with closer dishes that place us in that popular, casual and enjoyable gastronomic reality. Salad, croquettes, tripe, bravas… cooked with the same care as eels, red prawns or espardeñas.
The out of letter It usually has authentic 'treasures' that it is difficult to give up and that may well justify the visit, such as, for example, some fried gizzards with a very sweet interior.
In the selection of small dishes to share they attract attention the oxtail and curry croquettes. Good size, clean frying with a crispy, fine batter and an interior stew based on tender meat and with a subtle point of curry.
The steak-tartar montadito It is another clear example of that 'less is more' that Askua is so grateful for. A small luxury that, on a very crusty piece of bread, presents a creamy texture and where the carefully cut pieces of meat are distinguished in each bite. Delicious snack.
Attention to the coating of your croquettes
The grilled hake cheeks They deserve to be highlighted: they highlight their texture and flavor, closing a perfect circle with the smoked one.
The high point is reached in the meats , different cuts with a common denominator: r maximum espeto fleeing from extreme maturations and attending to the point with great care to obtain a sublime result. Accompanied by chips or peppers from La Catedral They are the best choice as a main dish.
The liquid supply is not far behind and has an extensive wine list with a special section premium wines or champagnes from small producers to pamper yourself.
You can always take advantage of the space located in Madrid, AskuaBarra _(Calle Arlabán, 7) _ to learn about its philosophy and savor the gastronomic quality that is offered there. Pure product. pure enjoyment
The secret is in the product
Address: Calle Felip María Garín, 4 (Valencia) See map
Telephone: 963 37 55 36