Chef Vicente Patiño reinterprets the Mediterranean recipe book at this restaurant in Valencia’s Eixample district. Working with local products from the Levantine coast, Patiño offers four different menus featuring dishes such as a blue crab stew with a bisque emulsion, sea cucumber with a mushroom velouté and acidulated spinach, sea bass in an emulsion of oloroso sherry or a terrine of suckling lamb with tomato, olives and peppermint. The wine list offers more than 140 different references.