As you probably know, we’ve been thoroughly enjoying our time in Valencia, with hot air ballooning, midnight feasting, and a host of other exciting experiences lined up. Needless to say, I was eager during our entire stay.
On one particular morning, we kicked off our day in Valencia with yet another round of amazing food, this time indulging in a Michelin star experience right after breakfast at the hotel.
This wasn’t your typical Michelin star dining, though. We had the unique opportunity to meet the chef at the market, where we gathered ingredients for our meal and observed the whole process from producer to plate.
We started our adventure with a coffee at the chef’s favorite spot and then explored the market. To be honest, I’m not the best market assistant because I spent most of the time marveling at the fresh produce and sampling as much as I could. By the time we left, I had no idea what we’d bought for lunch, but thankfully, Lloyd was paying attention!
Our chef for the day was Bernd H. Knöller, the owner of Restaurante Riff. He’s incredibly relaxed, and cooking seems to come naturally to him, which is why he deserves his Michelin star.
We began with a clear Virgin Bloody Mary, which tasted like tomatoes despite lacking the usual red color. Then came thin strips of tender pork, followed by ceviche with a tangy citrus sauce. There was also a root vegetable in a creamy sauce—I think it might have been celeriac, but I’m not sure—and cured tuna, which was a hit.
After those courses, we took a break before heading next door for cocktails crafted by talented mixologist Vicente Ciriaco Ausina. We started with a fruity non-alcoholic cocktail and then tried a Valencian-style gin and tonic made with tiger nut gin. Tiger nuts are used to make horchata, a creamy drink that added flavor and froth to the cocktail, perfect for parties since it can be prepared in advance.
With cocktails in hand, we returned to Riff for more lunch, including seared fish and my favorite roast lamb, which was cooking while we enjoyed our cocktails. Dessert was a delicious poached peach with a creative take on meringues.
After lunch, we went off in search of the Holy Grail, which is believed to be the original one housed in Valencia Cathedral. The cathedral is a must-see, not just for the Holy Grail but for its impressive architecture as well.
The Holy Grail itself is kept in a special room and is over 2,000 years old, a fascinating piece of history. After spending some time there, we left the cathedral and explored more of what Valencia has to offer.