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Raw material

 

Our strong point is, beyond a shadow of a doubt, the raw materials. All seafood (both fish and our wide variety of shellfish) is brought in daily from the fish markets with the freshest catch on the entire Catalan coast, from Portbou (Alt Empordà) to Sant Carles de la Ràpita (Montsià).

 

The meats, brought in from and with D.O. Ávila (Castille-Leon) are of superior quality, and only those with the choicest cuts can be found inside our kitchen. To say nothing of our exquisite Iberian acorn-fed ham, D.O. Cinco Jotas (Huelva).

Kitchen open all day

 

Valentino’s offers a wide variety of fusion tapas such as, Crispy oyster with wasabi, Beef cubes with Piquillo pepper and soy sauce, or Fresh anchovies macerated with the right touch of Sherry vinegar.

 

On the menu, we also have dishes based on classic recipes but with a modern twist: Deboned pig cheeks with Port wine reduction; Iberian pork fillet with Parmentier potatoes and white truffle; Mediterranean red tuna tataki with soy sauce, etc.

 

Rice dishes are another of our specialities: quality raw materials are a guarantee of a delicious array of paellas and soupy rice dishes.

Delicatessen desserts

 

When it’s time for dessert, the Chocolate brownie with vanilla ice cream, the Pudding, or the Chocolate truffles, all made in-house, are just some of the tempting options.

 

And the icing on the cake: our coffee. Exclusively harvested for Valentino’s at an elevation of 2,000 metres on the Finca El Tesoro in Colombia, it is roasted daily in Ripollet (Vallès Occidental) to delight all coffee lovers with its distinctive taste and flavour notes.

Vinoteca

 

Our Wine Cellar offers a wine variety of wines from different origins: Catalunya (Alella, Penedès, and Priorat); Rioja Alavesa; Ribera del Duero, or Galicia (Valdeorras ). Our fine Sherry wines deserve a category of their own.

 

At Valentino’s, we want to win you over with the quality of our products, the variety of our menu, the ambiance of our dining areas, and our exquisite customer service. For us, the best publicity is still by word of mouth from the people who already know us, and this is a source of great pride for us.

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