Ricard Camarena Valencia

Awards

MICHELIN Guide

Two stars restaurant, 2024

All Michelin stars in Valencia All Michelin stars in Spain All 2 stars Michelin in Valencia All 2 stars Michelin in Spain

Green star, 2024

All Michelin Green star in in Valencia All Michelin Green star in Spain

OAD

European Restaurants 2024, 269

All OAD European in Valencia All OAD European in Spain

La Liste

La Liste, #306

All La Liste in Valencia All La Liste in Spain

Restaurant Ranking

Restaurant Ranking 2024, #202, PRO #18.83, USER #18.50

All Restaurant Ranking in Valencia All Restaurant Ranking in Spain

Chef

Ricard Camarena

Cuisine

Creative, Modern Spanish

• 2023
• 2018

Dinner at Ricard Camarena

on 21 Jul 2023

by João Wengorovius

“Tomato from our garden confited in sheep's butter” @ricardcamarena

Dinner at Ricard Camarena

on 28 Jun 2023

by João Wengorovius

Cold “Carabassot”soup, frozen yoghurt powder and fresh herbs @ricardcamarena

Dinner at Ricard Camarena

on 26 Jun 2023

by João Wengorovius

Red prawns with garlic, bobby beans and egg yolk. Consommé from their heads. @ricardcamarena

6 / 10

Dinner at Ricard Camarena Restaurant

on 24 Jun 2023

by I. Anna A

A very erratic meal. No concept, weird combination of ingredients. No one single dish was outstanding.

Dinner at Ricard Camarena

on 19 Jun 2023

by João Wengorovius

“White asparagus, almonds and mussels”. A hard to beat combination @ricardcamarena

Dinner at Ricard Camarena

on 29 Mar 2023

by João Wengorovius

The colour of the artichokes at Valencia market / the bitterness of the “Artichoke cocktail and tonic” / the sweetness of “Artichoke, Amazonian honey and pollen” at @ricardcamarena / @alexatala “From the Amazonia to the Mediterraneo” jam session lunch

Dinner at Ricard Camarena

on 27 Mar 2023

by João Wengorovius

Amazonian heart of palm and Valencian margalló (Blue Mediterranean fan palm/ Chamaerops humilis), truffle juice and seeds” /
“Brazilian sweet pepper and tucupi (a yellow sauce extracted from wild manioc root in Brazil's Amazon jungle)in two ways, with oyster and with rice” / “ kid and spring garlic”
From the culinary jam session of @ricardcamarena and @alexatala celebrating the intersection of geographies, produce and background of each chef

Dinner at Ricard Camarena

on 26 Mar 2023

by João Wengorovius

“Shrimp “cortado” with coffee broth”
@ricardcamarena @alexatala jam session “From Amazonia to the Mediterraneo”

Dinner at Ricard Camarena

on 26 Mar 2023

by João Wengorovius

“This was a jam session that gave us a lot of pleasure and was only possible because we shared the same attitude, with humility to listen to each other and moved by the pleasure of creating new things, not thinking too much, improvising, letting it flow and seeing what works” says @alexatala standing alongside with @ricardcamarena at his restaurant in Valencia, for a unique culinary jam session - instead of the usual four hands dinner where each chefs presents his own dishes... More

“This was a jam session that gave us a lot of pleasure and was only possible because we shared the same attitude, with humility to listen to each other and moved by the pleasure of creating new things, not thinking too much, improvising, letting it flow and seeing what works” says @alexatala standing alongside with @ricardcamarena at his restaurant in Valencia, for a unique culinary jam session - instead of the usual four hands dinner where each chefs presents his own dishes in turns - under the theme “From Amazonia to the Mediterranean”.
“The first day, things weren’t working” adds Ricard, “we weren't getting any ideas. And the tendency is for each of us to take refuge in the dishes and the techniques that you know well and that you feel secure in.
And so I said to Alex: this is like Tarzan, you have to let go of one branch so you can grab the next.
And we began to create whatever came to us, the most spontaneous, the most intuitive, with no strings attached, just for the pleasure of creating together.
We would look at the ingredients from the garden or the market and think: what would we like to do with this?”
Some very interesting things I would say.
Such as the “Sea urchin and cupuaçu (Theobroma grandiflorum) jelly” or the “Orange Niguiri, Pez Limón (Greater amberjack/ Seriola dumerili) and spicy cabbage” pictured here Less

Lunch at Ricard Camarena Restaurant

on 31 Jul 2018

by Paulo Airaudo