Farm-to-table restaurant in Valencia We grow our own vegetables.
We have a kitchen garden just outside Valencia. It supplies the Menú Huerta every week, the vegetables that come with the beef chop and the kumquat on the oat milk flan, which grows on our own trees.
Where the rest comes from
- Extra virgin olive oil
- Varona La Vella, from Sant Mateu
- Bread
- La Tahona del Abuelo
- Ham
- D.O. Teruel, and cebo Ibérico from Salamanca
- From León
- PGI cecina (cured beef) and Valdeón cheese
José Luis Simón, our chef, is from León, which is why there’s cecina and Valdeón cheese on the menu. Before A Huevo, he worked in the kitchens of Akelarre and El Celler de Can Roca.