second visit in less than a month at Ca Sento, and whenever we like. Raúl Aleixandre does a great job in front of this restaurant, but much of the credit has to share it with Jose, a sommelier who not only knows, but is also able to convey his love and passion for good wine. This time we had developed a custom menu with two good friends who wanted to offer us. It was a feast, we enjoyed even beyond the three in the morning, and they joined in the cups Raul and Jose.
start with a date mussels in marinara sauce, so fresh that it still smelled of the Mediterranean. We with a codfish fritters garlic mayonnaise (fine, have always been a hallmark of this house), an anchovy with a light sauce of tomato and eggplant (how sad that they are running out of anchovies, because when you get to try an anchovy as Raul gave us, we feed you every day like anchovies) and two dates of the sea, this time raw. Perhaps this was the only one but at the dinner. Most of the guests found something tiresome to repeat dates, in a preparation also much more complicated because of its flavor too intense.
To continue the feast, red shrimp of Cadiz. You may think I exaggerate, but I think it was red shrimp tastiest I've eaten in my life. What taste! What color! What texture! What about cooking!
then mashed potatoes with caviar, served in martini glass. Light, subtle flavor lovesick. We were promised barnacles, but Raul did not consider that they have the appropriate quality, and replaced by a salt-crusted prawns, which earned much worth trying. The salt crust makes stew in their own juice, so they are tender and very tasty, with a texture almost a book. What point are you in this house to shellfish!
With the next dish came to us as with the barnacles. We were dreaming with tuna belly and on our last visit we were very pleasantly surprised. However, the genre received was not up to the house, and was replaced by a San Pedro with shrimp and red marrow with citrus sauce, iceberg and orange. I acknowledge that despite missing the belly, deserved much worth trying the San Pedro. Very interesting contrast of fish with the freshness of citrus.
Finally, without a doubt my favorite dish at Ca Sento, and a hymn to your geographical location: rice with grilled shrimp on the coast. The idea is simple, unfortunately not so much preparation. Prepare a rice pot, which is pretty sweet. Subsequently, on a plate very hot, spread a thin layer of the rice, forming a crust on the bottom layer. Quickly rolls, forming a cylinder, and presented. The result is a juicy rice with a layer of socarrat. Without doubt, the richest rice I have ever tasted.
dessert arrived, laughter and happy faces were evident in all of us, but not to tax we deserved tribute to dessert, chocolate ravioli with caramel ice cream and spices and vanilla air. Exquisite!
As you see, I dajado for the final paragraph of drinks, but not so I would minimize the importance it deserves. As Raúl us prepared a feast in the kitchen, Jose did not stay behind with his cellar, and drank at a level easy to match. For starters, all wines were Descorchados from seven in the evening and the glasses ENVIN.
started with a Jacques Selosse Brut Champagne, blanc de blancs, as the bottle reads "a avize pur vin, selon vintages assembles the pratique of the floor." That is, it is an aged Champagne Jerez boot. A delight for the palate, unfortunately almost impossible to achieve. We still have a Donnhoff
, Hermannshöhle riesling, 2005, trocken - very fruity white, exquisto, a perfect match perfectly with the seafood cuisine row of them. For fish and rice, a Clarendon Hills Romas amazing, 100% Grenache from Romas Vineyard - Australia. Tremendous nose, with nuances that change every minute. A treat for all senses.
For dessert, a Tokaji, Chateau Dereszla, 2000, 5 puttonyos - a superb climax to this dinner.
We can not forget the finishing touch. On the one hand, Cuba Havana cigars Cuaba lancer. What pure delicacy! Jose prepares as few know, and come to the table perfect. To accompany the famous gin and tonics Jose, prepared ginegra Millers, two mixed tonic (Schweppes and fever tree), limes from Brazil (very honest as Jose), and 80% ice osmosis with very little grain.
Every day is best eaten at Ca Sento, increasingly more refined preparation, and quality of raw materials, as always, the best from Spain. Therefore, from this week, Ca Sento further rises in my personal ranking. Can not wait to return! Practical information
:
CA SENTO
c / Menéndez Nuñez, 27 46024 Valencia
Tel: 963301775
Average price: € 120
Wheelchair accessible
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