Placed in the medieval Morella town in Castellon, chosen as one of the most beautiful towns of Spain, we find this family tradition restaurant since 1988, specialized in merge perfectly, product and tradition with a touch of innovation.
Ángela Milian, chef of this restaurant, was awarded with the Young Promise of the Valencian Community cuisine award. They're recommended by Repsol guide and awarded with the Bib Gourmand distinction by Michelin guide, meaning this badge that this restaurant has a very good price/quality ratio.
They currently have a ⭐4.5 rating in Google Maps and my personal rating was ⭐5.
- Macaroni with truffle butter and pear jam with brandy.
- Ribeira Sacra red wine (€30/bottle).
- Cold cannelloni of roasted vegetables on roasted pepper cream, tartar sauce and EVOO pearls.
- Tomato hummus with smoked sardine and sheep cottage cheese.
- Cod randade croquette on spicy romesco cream, a scallop slice, embers mayonnaise and truffle pearls.
- Fried egg cream, Portobello mushrooms, homemade beef jerky and Marcona almonds.
- Roasted suckling goat shoulder blade (their speciality since 1988 - +7.5€ supplement on the menu price).
- Grilled aged beef entrecote (+6.5€ supplement on the menu price).
- Strawberry and white chocolate.
- Coconut cream, mango cubes, cherries and crumble.
Overall evaluation of the restaurant: 8 points out of 10.
Photographs taken with my Samsung Galaxy S20 Ultra 5G camera.