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Now you can have freshly cooked cocas from La Coquería

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One of the basic pillars of the training of any great chef is traditional cuisine and our chef Ismael Bilbao is passionate about the recipes and methods of the most ancestral cuisine. Coca is one of the most emblematic and versatile dishes in the gastronomy of the Marina. Its apparent simplicity makes it the perfect base for creating new and evocative sensations. Dried octopus, tonyina de sorra, anchovies, frigate tuna, capellan, cod, mojama, The preservation of fish with salt in our area, in order to prolong and reinforce its qualities and prevent the intrusion of bacteria, makes salting an ingredient in which the quality of the raw material is the most important thing, as it is an unadorned, authentic product. Ismael Bilbao reinterprets this traditional recipe from a more modern point of view, both in terms of preparation and aesthetics, so that the quality of the ingredients stands out both in our eyes and on our palate. One of Samaruc's weaknesses is salted fish and traditional cuisine, something that could not be missing in the traditional lunch of the area in a creative way. Pepper coke and its salted products from the Marina Alta. Samaruc Denia July 26, Pepper coke and its salted products from the Marina Alta area One of the basic pillars of the training of any great chef is traditional cuisine and our chef Ismael Bilbao is passionate about the recipes and methods of the most ancestral cuisine. The ingredients uncovered Coca is one of the most emblematic and versatile dishes in the gastronomy of the Marina. Our representation Ismael Bilbao reinterprets this traditional recipe from a more modern point of view, both in terms of preparation and aesthetics, so that the quality of the ingredients stands out both in our eyes and on our palate. Throughout the season you can enjoy this timeless dish on our tasting menu. Prev Previous entry. Next entry Next. A dream tasting menu that will leave no one indifferent. June 23, As every month our chef, Ismael Bilbao, prepares a new tasting menu to delight our guests. Best restaurants? Some say that the best restaurants are to be found here. We at Samaruc are excited to share with you news that fills us with pride. At Samaruc restaurant. June 13, Culinary trends: nasturtium June 13, Our chef Ismael Bilbao introduces nasturtium into his dishes, both sweet and savoury. Beyond lunch June 12, Facebook Instagram. Gastronomic label Comunitat Valenciana gastrotourism network. All rights reserved.

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