El Almacén

Founded in 2014 in the heart of Ruzafa as the most personal project of Raimon Moreno and Vanina Vila, El Almacén offers a journey that breaks the mould through what they themselves call ‘informal haute cuisine’. In the dining room, Vanina ensures that everything flows smoothly: the lighting, the pace of the dishes and the music. Their signature touch is also evident on the wine list, where every label has a little story behind it. In the kitchen, Raimon applies the techniques he learnt from Quique Dacosta to create a creative, irreverent tapas experience designed for sharing. His dishes blend international flavours with produce from the Valencian Community, such as the ‘Puri de titaina’ made with smoked eel or the ‘Paquito Moruno’ featuring roast lamb. Among the restaurant’s must-try dishes: • The Korean-style Tako made with pork loin, which is finished at the table in front of the diner. • The Carbonara egg in its nest, so faithful to the original that it’s approved by his Italian customers. • Oysters from Northern Ireland, served with dressings from various countries. The desserts draw on nostalgia: the ‘Chocolate de otra forma’ is reminiscent of a chocolate-filled bread roll for afternoon tea, and the ‘Popcorn’ brings to mind afternoons at the cinema. The ice creams are homemade. For those who prefer to be guided, there is a tasting menu, also available in a vegetarian version. The most interesting things, as in any good shop, are never on display.