Articles #242
La Playa de Moda: the traditional beach bar returns to La Patacona
The traditional beach bar returns to Patacona.Valencia looks at the sea again. And it has been doing it again for a few years with the rebirth of its...
Spica: or how to taste all the cuisines of the world in a restaurant
Spica: a journey through the kitchens of the worldA tablespoon of asian nectar , two saucepans european essence and a cup of american spark , all seasoned...
Valencia is crowned European Capital of Smart Tourism 2022
A few months ago, two Spanish cities were chosen as candidates to become European Capital of Smart Tourism 2022. Finally, Palm has stayed at the gates...
Restaurant of the week: Luma, all the flavor of Peru
Suckling kid, grilled Loche squash, coconut cheese, sprouts in carob vinaigretteluma It is a non-stop flight to Peru, a trip that we like and in which...
Serialparc: Valencia, see you in the parks
Music, outdoors and the parks of Valencia as undisputed protagonists of an equation that is difficult to understand why it had not occurred in the city...
Cooking with Omar Malpartida, from Barra /M: this is how Thai ceviche is made
And this is the classic… even the fish changes color.We keep going into the world of ceviche. After learning to prepare the classic and knowing that...
Guakame Street Food, the vegan restaurant that is revolutionizing Valencia with the help of neon
On November 23, 2019, Jonan Wiergo and Christian Tomás announced the creation of guakame, a vegan recipe profile. Over time they have managed to create...
Sequer lo Blanch: the space that unites culture, sustainability and gastronomy in the garden of Valencia
Dry the Blanch it's a garden , it is horchata, it is land of farmers, is Alboraya and is Valencia. But Sequer is much more than that, it is also gastronomy,...
Cooking with Gonzalo Amorós, from El Inti de Oro: anticucho recipe
Tasty and very street dish in Peru.To give a quick definition, the anticucho is a skewer, that's how he told it Jaime Monzon, chef of La cebichería...
Cooking with Jaime Monzón, from La cebichería de Trafalgar: salmon tiradito
Nikkei salmon tiraditoAs we have already learned, not everything in Peruvian cuisine is ceviche. In fact, we still have so much to know about the gastronomy...
Cooking with Gonzalo Amorós, from El Inti de Oro: this is how hot ceviche is made
Hot and wild ceviche.Peru's flagship dish is not a unique recipe. It has a thousand recipes, possibilities and varieties. Within a few basics: a white...
Cooking with Omar Malpartida, from Barra /M: this is how stuffed avocados are made
The tradition and avant-garde of Omar Malpartida.No, Peruvian cuisine is not just ceviche and pisco sour. There is much more. And chef Omar Malpartida...