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Chef Danny Lledó's kitchen is equipped with a smoker and a wood-fired hearth to produce a menu that proudly extols Spanish cuisine with a focus on the delights of Valencia. Morsels like dill-cured bonito arranged with creamy, cool ajo blanco lead up to heartier compositions such as crisped-skin turbot with smoked trout roe-studded beurre blanc. The rice preparations steal the show, like the Alicante-style rice with rabbit and mushrooms cooked over the hearth. The meal is creative and intriguing, while showcasing first-rate products procured with an eye toward sustainability. 
The sparely elegant third-floor room hosts a mere handful of tables. After dinner, guests are invited to conclude the evening with coffee and mignardise in the lounge.