Flavors include Iberian Ham, Free-Range Chicken, Octopus, Cabrales Cheese
Fresh Spinach, Mozzarella, Confit Cherry Tomato, and Pesto
Local Pink Tomato, Burrata, Pine Nut Crumble, Black Olives, and Basil Air
Grilled Lettuce, Marinated Chicken, Confit Cherry Tomatoes, Parmesan Cheese, and Bacon Powder
Foie Cream with Poached Egg, Confit Benicarló Artichoke, and Truffle from Maestrat
with Oil from Their Heads, Garlic Chips, and Citrus Zest
with Shavings of Catí Sheep Cheese
with Wakame Salad, Pickles, and Nuts
Local Pink Tomato, Tuna Belly, Black Olive Powder, Piparra, and Red Onion
with Avocado, Ponzu Jelly, and Plantain Chips
with Horseradish Sauce, Confit Shallots, and Roasted Baby Potatoes
Our famous crispy pork bites, Albades style
Minimum 2 people. Not available for dinner service.
Chicken, Rabbit, Vegetables, and Garrofón Beans
With Snails and Pork Ribs
Peppers, Green Beans, Zucchini, Eggplant, and Carrot
with Cuttlefish, Squid, and Peeled Prawns
With Cuttlefish, Squid, Prawns, and Squid Ink
With Squid, Langoustines, and Shrimp
With Tender Garlic
Pork Ribs, Sausage, Chickpeas, Potatoes, Garlic, and Tomato
Langoustines, Squid, Prawns, and Mussels
With Squid and Prawns
Market Fish, Squid, and Langoustines
with Sliced Potato Lingot and Seasonal Vegetables
Organic Production, with Panadera Potatoes and Hunter Sauce
with Puente Nuevo Potatoes and Padrón Peppers
Slow-cooked, boneless, with Pumpkin Cream and Sweet Potato Chips
with Eggplant Coulis
Served on Bone Marrow with Pickled Egg Yolk
Traditionally Roasted, with Baked Apple, Prunes, and Confit Tomato
with Onion and Green Apple Chutney
In the world of haute cuisine, some products transcend the simple pleasure of eating and become an experience. Revacuno’s Vetusta Cow is one of them. These cows, raised in freedom in the idyllic surroundings of Portell de Morella, live far beyond what is usual in cattle farming, reaching between 10 and 20 years. Their natural diet and long lifespan allow for the development of unique fat infiltration, resulting in meat with a deep flavor, an enveloping texture, and unparalleled tenderness.
Each cut is a celebration of time and patience, a tribute to livestock tradition and nature. At Hotel Albades, we have the privilege of being one of the few selected establishments to offer this gastronomic gem, available exclusively by reservation.
Available only by reservation
with Sliced Potato Lingot and Padrón Peppers
with Sliced Potato Lingot and Padrón Peppers
with Sliced Potato Lingot and Padrón Peppers
Filet and Vegetable Dumplings, Filet Nigiri with Caviar, Flame-Seared Filet Nigiri with Teriyaki, 90-Day Aged Vetusta Filet Steak Tartare, Aged Filet Carpaccio with Pistachio Vinaigrette, Mini Burger with Brie Cheese and Caramelized Apple, and Vetusta Ribeye Steak to Share. Dessert of Choice
with Peanut Romesco and Mediterranean Vinaigrette
with Green Oil
with Tartar Sauce and Seasonal Vegetables
With Smoked Eggplant Puree and Benicarló Artichokes
Grilled with Seasonal Vegetables
With Head Reduction
Catalan Cream with Cinnamon Ice Cream and Caramelized Almonds
With Biscuit Praline, Carmelitano Liqueur Foam, and Garnacha Caramel
With Caramel, Cinnamon Ice Cream, and Benicàssim Horchata Foam
With Vanilla Ice Cream and White Chocolate Foam
With Candied Hazelnuts, Chocolate Soil, and Hazelnut Ice Cream
Seasonal Fruits with Ice Cream of Choice
APERITIVO
Gilda tradicional, taquito de atún marinado y emulsión ligera de la misma.
ENTRANTES
Ostra Valenciana sobre sorbete de granny Smith y menta junto con sus texturas.
Caballa en dos cocciones, reducción ahumada de sus cabezas, blanquet, bernesa de estragón y ligero toque de teriyaki.
Falso sashimi de rape, langostino y su cremoso.
Pulpo braseado, cremoso de patata ajo y pimentón, salsa ligera de pera asada.
PRINCIPALES
Lubina braseada, chutney de piquillo, espárrago y pack choy braseado.
Magret de pato, caramelo de naranja y su compota, cremoso de chalotas y reducción de oporto.
POSTRE
“La pasión Albades” Mousse de maracuyá, cremoso de chocolate blanco y lima con tartar de fresas maceradas al cava.
Botella de Cava
Agua y Café
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Croqueta de Jamón
ooOoo
Entrantes al Centro de Mesa:
Ensalada de Tomate Rosa del Terreno con Ventresca de Atún
Salmón Curado al Aroma de Ginebra
Cucharira de Pulpo con Puré de Patata Violeta al Aroma de Pimentón
ooOoo
Principales (a elegir):
Pollo Rustido al Estilo Albades
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Corvina Asada con Cremoso de Boniato y Verduritas de la Huerta
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Paella Valenciana
ooOoo
Roscón de Reyes
Agua, Vino, Café y Cava
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Foie Butter Bite with Black Flake Salt and Port Wine Coulis
ooOoo
Ham Consommé with Confit Artichoke and Soft-Boiled Egg with Foie Shavings
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Roast Beef Carpaccio with Truffle Emulsion, Idiazabal Cheese, and Veal Reduction
ooOoo
Duck Magret with Roasted Apple Compote and Red Berry Reduction
–o–
Monkfish and Seafood Zarzuela
ooOoo
Our Desserts
Water, Wine, Coffee, and Cava
Creamy Seafood Shot
ooOoo
Olla de la Plana in Two Servings:
The Soup with Galets
Creamy Chickpeas and Stuffed Cabbage Rolls with its Broth
ooOoo
Paella with Meatballs
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Truffle-Stuffed Chicken, Creamy Parsnip Purée, and Chicken Jus Reduction
ooOoo
Our Sweets
Water, Wine, Coffee, and Cava
Creamy Artichoke and Asparagus with Crispy Ham
Cheese Platter
Selection of Tortillas
Apple and Celery Salad
Greek Salad
Green Salad
Salted Prawns
Boiled Prawns
Mussels in Marinara Sauce
Valencian Paella
Roast Beef with Vegetables
Oven-Roasted Free-Range Chicken
Smoked Salmon with Toasts
Oven-Baked Salmon with Vegetables
ooOoo
Our Selection of Desserts
Water, Wine, Coffee, and Cava
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Cremoso de Alcachofa y Espárragos con Crujiente de Jamón
Tabla de Quesos
Selección de Tortillas
Ensalada de Manzana y Apio
Ensalada Griega
Ensalada Verde
Gambas Saladas
Langostinos Cocidos
Mejillones a la Marinera
Paella Valenciana
Roast Beeef con Vegetales
Pollo de Corral al Horno
Salmón Ahumado con Tostaditas
Salmón al Horno con Verduras
ooOoo
Nuestros Dulces
Agua, Vino, Café y Cava
Chupito de Cremoso de Marisco
ooOoo
Olla de la Plana en dos pases:
La Sopa con sus Galets
Cremoso de Garbanzos y Farcet de Col Rellenos de su Cocido
ooOoo
Paella de Pilotes
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Gallina Rellena con Trufa, Cremosos de Chirivía y Jugo de Gallina Reducida
ooOoo
Nuestros Dulces
Agua, Vino, Café y Cava
Bocadito de Mantequilla de Foie con sal negra en escamas y Coulis de Oporto
ooOoo
Consomé de Jamón con Alcachofa Confitada y Huevo a temperatura con Virutas de Foie
–o–
Carpaccio de Roast Beef con Emulsión de Trufa, Queso Idiazabal y Reducción de Ternera
ooOoo
Magret de Pato con Comppota de Manzana Asada y Reducción de Frutos Rojos
–o–
Zarzuela de Rape y Mariscos
ooOoo
Nuestros Dulces
Agua, Vino, Café y Cava
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