An obsession with quality is the theme at Askua, which is widely regarded as one of the best steakhouses in Spain. The restaurant boasts a clear and precise work ethic, with a no-holds-barred investment into perfection made in order to produce impeccable cuisine.
Askua is not one of the cheapest restaurants in the city but its prices reflect the effort that has gone into gaining perfection in every aspect, from the food and the wine to the décor and highly attentive service. Run by husband and wife team Ricardo Gadea and Emma Sempere, the steakhouse dates back to 1994 and was designed to fill the gap in the market for restaurants producing red meat in Valencia. They attribute their impeccable reputation towards sourcing the absolute best products from the finest local suppliers and artisans. This includes vegetables grown fresh in local gardens and an expansive wine list with top quality local, national and international labels.
The owners demonstrate an authentic love and curiosity about all types of food which is evident in Askua’s cooking and presentation. Gadea is inspired by the very best, such as Ferran Adria of world-class restaurant El Bulli, and sees good food as a privilege that he wishes to share with his clientele.
One of Askua’s most unique selling points is choosing to cook all their meat over premium oak charcoal. Some of the most impressive dishes on the menu include steak tartare, beef tenderloin and one kilogram of premium steak designed for two or three people to share. The menu contains many local specialties and also features the freshest taste of the sea, with delicately grilled octopus one of the standout dishes.
Askua has been chosen by food journalists (arguably the most difficult crowd to please) as one of the top 100 restaurants in Spain with special credit given to its meat and fish. With warm and friendly surroundings, delectable food and premium wines, this is unquestionably one of Valencia’s culinary gems.