Askua Valencia

Awards

OAD

European Casual Restaurants 2026, 21

All OAD European Casual in Valencia All OAD European Casual in Spain

Restaurant Ranking

Restaurant Ranking 2024, #6726, PRO #13.64, USER #0.00

All Restaurant Ranking in Valencia All Restaurant Ranking in Spain

Chef

David Vázquez

Cuisine

Traditional Cuisine, Asador - Steak

• 2025
• 2023

8 / 10

Dinner at Askua

on 01 Jul 2025

by Gerhard Huber

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,... More

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

Dinner at Askua Restaurante

on 23 Jun 2023

by David Tlai

These #giusantes #greenpeas were pretty amazing @askuarestaurante #valencia . Hard to believe there are only two chefs in the kitchen this gem of a restaurant. #oadtop100 #theworlds50best #hkchef #hkig #foodblog #chefsofinstagram @little_meg_siu_meg