Archives: October 2016


Yesterday we hosted a fantastic evening at Hispania thanks to four of Valencia’s Michelin starred chefs. Turismo Valencia in collaboration with Hispania organised this event where Ricard Camarena, Jorge Andres, Bernd Knoller and Manuel Alonso cooked for more than 100 guests.

The evening started with a cocktail reception and a presentation about Valencia accompanied by some wines from Valencia and some of our very best canapes. Followed by a presentation of each chef and their creations:

Bernd Knöller – RIFF restaurant

Mojama casera con almendras – Homemade mojama (cured tuna) with almonds

Ostra de valencia con topinambur y aceite de camelina – Valencian oyster with topinambur and camelina oil

Cordero con jugo de escalibada – Lamb in roast vegetables sauce


Jorge de Andrés – La Sucursal restaurant

Titaina con boquerón – “Titaina” with anchovies

Arroz de Albufera – Albufera ric

Ceviche Sour


Ricard Camarena – Ricard Camarena restaurant

Berenjena con atún – Aubergine with tuna

Mochi dulce con calabaza asada y vainilla – Sweet mochi with roast pumpkin and vanilla

Buñuelo de anís y naranja – Aniseed and orange buñuelos (doughnuts)


Manuel Alonso – Restaurante Casa Manolo

Huevas de sepia con carbonara de hierbas frescas – Squid roe with fresh herbs carbonara sauce

Tomate con sardina salada – Tomatoes with salted sardines

Coliflor, pulpo seco con canillas y albedo de cidro – Cauliflower, dried octopus with its legs and citrus peel

3 chefs more chefs

Hispania chefs  kitchen cooking

comida     mas comida  valencia


Hispania hosted for the fourth consecutive year the DAC Beachcroft’s 20th Annual Sports Dinner.

This year, hosts were British middle distance athlete Dame Kelly Holmes and Marc Woods, the former British swimmer who competed five Paralympic Games winning 12 medals.

The evening started with cava and hand-carved Iberico ham reception followed by a succulent selection of some of our very best canapes. Our Crunchy Cheese Bites, Solid Apple Cocktail or Oxatil with Mash Potato were the stars of the reception.

We offered a three course meal menu that consisted of Special pork loin-shoulder Carpaccio, Roasted off the bone milk-fed lamb shoulder and Fruit Salad with sorbet. We also offered a vegetarian option of Tomato, red onion and white asparagus salad and Wheat grain risotto with boletus, accompanied by wines of Spain.

Overall the evening was a great success and we feel honored to have been chosen to host the DAC Beachcroft’s Annual Sports Dinner again this year.

JAMON IBERICO  Invitados Jamon

Fruit Salad and sorbet  Mezzanine

Mezzanine Invitados  Ensalada