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One year after opening its Sucar space, since December 2018 Valencian chef Vicente Patiño has been offering a new restaurant which, without denying its Valencian roots, develops more personal recipes, with touches of creativity and modernity. All this in a large, bright space where wood is king. Four different menus are prepared each year and it is here that we will come to enjoy meloso or cremoso rice when the dry rice is reserved for Sucar. You can test your personal paw by savouring the black-butter skate, the "royal" duck with eel and red onion chutney, the "tuetano vegetal" (a pumpkin stuffed with plankton and shellfish juice) and its sepia escabeche. In total, a cuisine that opts for lightness and a meal that can be punctuated by the tocinillo without egg, just as light.
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