About us
A proper old-school bar
A packed bar mid-morning, a full dining room at lunchtime and the terrace on the square for when the sun’s out. Home cooking, neighbourhood prices and a board written by hand every Monday.
- We open
- 6:30
- Menú del día
- €14
- On the square
- No. 12
The kitchen
Four house rules
They’re not written down anywhere, but we stick to them every day.
- 01
The menu is written every Monday
With whatever the market brings that week. That’s why it changes, and why the board gets wiped and rewritten.
- 02
Rice, made to order
You order it the day before and it comes out just right, with its socarrat. Nothing reheated.
- 03
The griddle doesn’t wait
Baguettes are made when you order them, not before. So each one comes out when it’s ready, not a minute sooner.
- 04
Neighbourhood prices
The menú del día for €14, with bread, a drink and dessert or coffee. A full almuerzo, with the drink and coffee for just €2 more.
L'Horta Nord
From the gardens next door
Burjassot sits on the edge of the huerta, the market gardens that ring Valencia. Almost everything we cook comes from very close by.
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Rice
From the paddy fields of the Albufera, south of Valencia. The base of nearly everything else.
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Garrofó and ferraura
The two beans in a Valencian paella: the big, flat white one, and the broad green one.
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Valencian tomatoes
In summer, in the house salad, with salt and a good glug of olive oil.
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Tiger nuts
From the fields of Alboraia, just down the road. They’re what summer horchata is made from.
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Oranges
November to March, squeezed to order for your almuerzo juice.
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Artichokes
In winter, griddled with coarse salt. One of the best things the cold brings.
Sample photos.
Bar dictionary
Words you’ll hear here
The bar speaks Valencian and Spanish at the same time. In case a word on the board sounds strange.
- Esmorzaret Valencian
- The mid-morning almuerzo: a baguette, a drink, gasto and coffee. What it’s like
- Gasto
- The cacaus, tramussos and olives that come with almuerzo. Free of charge.
- Cremaet Valencian
- Coffee with flamed rum, sugar, cinnamon and lemon peel.
- Cacaus Valencian
- Roasted peanuts, in their shells.
- Tramussos Valencian
- Lupin beans in brine. Careful: they’re one of the 14 allergens.
- Clòtxina Valencian
- Our local mussel, small and tasty. Steamed, when it’s in season.
- Socarrat Valencian
- The toasted crust at the bottom of the paella. The bit everyone fights over.
- Paella
- In Valencian, it means the pan. The dish takes its name from the pan it’s cooked in.
- All i oli Valencian
- Alioli: garlic and oil. It goes with arroz a banda and fideuà.
- Llanda Valencian
- The baking tray. Hence coca de llanda, our local sponge cake.
- Bon profit! Valencian
- Enjoy your meal! What we say as we serve the dish.
- Terreta Valencian
- “The little land”, said with affection: how people talk about Valencia and all things local.