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Alejandro Del Toro

Amadeo de Saboya

COOKING TYPE: Autor

In 2005, just a few years after it opened, Alejandro del Toro joined the exclusive group of Michelin-starred restaurants. Today, it offers sophisticated dishes such as creamed violette potatoes with Breton-style lobster, and black Morella truffle with free-range egg sponge. Moreover, a multitude of new dishes are certain to have been added to the menu by the time you visit. For his signature cuisine, Alejandro has continued to follow and develop the culinary lessons he learned from his mentor, Manolo de la Osa of Las Pedroñeras.  Diners are welcomed to the restaurant by Jeannette Álvarez.In 2005, just a few years after it opened, Alejandro del Toro joined the exclusive group of Michelin-starred restaurants. Today, it offers sophisticated dishes such as creamed violette potatoes with Breton-style lobster, and black Morella truffle with free-range egg sponge. Moreover, a multitude of new dishes are certain to have been added to the menu by the time you visit. For his signature cuisine, Alejandro has continued to follow and develop the culinary lessons he learned from his mentor, Manolo de la Osa of Las Pedroñeras.  Diners are welcomed to the restaurant by Jeannette Álvarez.

Interest information

  • Phone

    +34 963 934 046

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