Askua, founded in 1994 in Valencia, is a revered restaurant known for its unwavering commitment to top-quality ingredients and honest, product-driven cuisine. Under the guidance of Ricardo Gadea and now David Vázquez, Askua has maintained a reputation for excellence, earning a Sol from the Guía Repsol. Signature dishes like grilled marrow and seasonal guisante lágrima reflect its ethos of purity and craftsmanship. A very warm, elegant service and consistent execution. Unlike trend-driven spots, Askua offers a timeless dining experience rooted in tradition and flavor, making it a standout destination for those seeking authentic, ingredient-focused Spanish gastronomy.

Askua – Tasting Highlights
An exceptional meal that showcased Askua’s commitment to pure, ingredient-driven cuisine. We started with a Montadito de Steak Tartar made from an 11-year-old Spanish milk cow (likely Asturiana de los Valles or Retinta), dry-aged 40 days and hand-cut—intensely flavorful, with remarkable depth. The Anchoa de Costera selección Rafa López was superb: thick, meaty, perfectly salted. Off-menu Razor Clams impressed with their size and brininess. The Coppa Joselito (neck cut) delivered deep, lingering umami. A Tomato Salad from a Castellón farmer was so good we ordered seconds. The Guisante Lágrima, though still a treat, showed signs of the season’s close—less crisp, less vibrant. Looking forward to returning for the full meat experience. Less