We enjoyed a delicious tasting menu luncheon over the course of several hours at Restaurante RiFF (“GOURMEETINGPOINT”) in Valencia, Spain. The Michelin one-star restaurant, run by Chef Bernd H. Knoller, is well known in the area for its modern interpretation of Mediterranean cuisine. In addition to the luncheon Menu “Peque”, there are two more extensive tasting menus that are available for both lunch and dinner.
Pictured above — “SNACKS”:
arroz con algas — rice and seaweed cracker (on the black slate tile)
palomitas son especias — spiced popcorn (ground coriander, smoked paprika, cinnamon and pepper)
crujiente de garbanzos y semillas de hinojo — garbonzo (chick pea) cracker with caraway seeds
coca valenciana de sardina — cracker with tomato and local Valencian sardine
Chef Knoller personally comes by each table to discuss the menus and to take the order for the meal. To accompany the meal we also chose the wine pairings, predominantly local wines.
Pictured above — Additional “SNACKS”: papada 100% ibérica con pan y especias — Ibérico pork fat dipped in bread crumbs and spices
“Bloody Mary” — White tomato juice with vodka and spices
TAPAS: judias con salsa “Tonnato” — Frenched green beans with Tonnato (tuna) sauce
mojama casera — smoked red tuna with almond mayonaise and pickled red onion with balsamic vinegar
tzatziki — cucumber soup with yogurt, chopped cucumber, dill and roe
The Lagrima extra virgin olive oil was so delicious we bought a bottle from the restaurant to take back to our kitchen, aboard the ship. It will also serve as a reminder of a wonderful afternoon in Valencia (at RiFF).
Ensalada de verano con algas y ajo negro — summer salad with lettuce, sliced zucchini, seaweed, white shrimp crudo, shredded beet, black garlic sauce and shrimp foam
Wine pairing: Gelber Muskateller 2014 (Austria) — steely, dry, fruity and good acid
Arroz de rucula y queso manchego — risotto with Manchego cheese, rocket (arrugula) and roasted pine nuts
Wine pairing: Viognier 2013 (Bajo Arangon) — from Central Spain, has a floral nose, good acid and dry
Pescados del patín — Pan sauteed skate with cabbage and green pea puree
Wine pairing: St. Laurent 2013 (Palatinado – Alemania) — a dark cherry Pinot Noir
Melocoton asado con estragon y café — Roasted pear with tarragon sauce with crunchy coffee and ice cream
Wine pairing: 2009 Freixenet Malvasia — a sherry-like sparkling wine made in Spain from Malvasia grapes
To accompany our café (espresso) and tea, we were served:
merengue de cerveza negra con flor de sauco — Black beer meringue wafers with whipped cream
caramelos caseros de flor de azahar — caramels with orange flower water
In addition to being a delicious and wonderful exploration of local Spanish and Mediterranean cuisines, our luncheon probably qualifies as one of the best meal bargains in a Michelin one-star restaurant in Europe — 30 Euros, plus 3 Euros for bread (a traditional “cover” charge in European restaurants). At current exchange rates, that’s about US$36. The wine pairing was only an additional 16 Euros (US$17.60).
Address: Carrer del Comte d’Altea 18, 46005 Valencia, Spain.