This stately road is one of the wealthiest in Valencia, Walking it is truly a gift for the senses.: we look at its tall buildings, its facades from the beginning of the 20th century, its latticed balconies. It runs from the final stretch of the Gran Vía Marqués del Turia, almost next to the old river bed, until practically the Avenida de Peris y Valero, and hides true jewels of our city in its commercial basements. The hospitality industry is king in the area, but we also found some original shops and surprising spaces. Today we will take a first walk, a first approach to a bustling street called Císcar that offers restaurants with impressive design and offerings, the only wine bar in town, an oven that deserves the queue that forms at its door and a cookie store that surprises anyone. Let's start.
Ryokō
— Císcar, 49
Ryokō means to travel, and chef Adam V knows a lot about this and very well.. Boyer, who opened the doors of Ryokō in the middle of the pandemic with the aim of creating a fusion between the two places where he has lived and learned: Japan and Peru. Both cultures share a love for raw fish, that Adam proposes in the form of various ceviches and sushis made with the best quality fish found on the market. This is how dishes like corvina ceviche with kimchee are born, where the homemade tiger's milk is given a spicy touch thanks to the Korean kimchee that they make themselves; or the zamburiña gratin with huancaína, with cheese sauce, salty cracker and yellow chili, baked gratin with parmesan. The sushi we will try here is not traditional either., as we can guess from their Balfegó bluefin tuna nigiri with foie saikyo-miso or the salmon with chipotle and sweet potato. If we still want more, Adam proposes a roast strip of beef cooked forty-eight hours at low temperature with miso sauce and red wine, accompanied by crunchy plantain. If we add to what has been said a very elegant decoration and meticulous attention, we know that we are facing a place made for enjoyment., yes indeed, premeditated: We have to reserve in advance if we want to enjoy our table.
Terra wine bar
— Císcar, 48
I met Pablo when he was sommelier from my favorite restaurant. I have always liked powerful wines, with body, but it was he who taught me to appreciate the most delicate wines, with more special nuances, with whom I trained my palate and whose stories, so well narrated by him, they formed my wine learning. The pilgrimage of diners who came to the restaurant, largely, for Pablo's recommendations, grew, because he infected restless palates with his enthusiasm. But that didn't last too long. It was shortly after when Pablo was finally able to materialize a project that had been on his mind for so long.: I wanted to start the first wine bar in the city, and so he did. Nation then Terra Bar à vins, in a small place with exquisite design and elegant atmosphere, where only eight lucky people (they do not accommodate more in each service) you can taste the offer that Pablo and his partner, Lidia, have selected with a critical and wise eye: mid-high range wines, mostly French and only by the bottle, glasses of exquisite sherry wines, and wide range of champagne, also per bottle. The cold tapas proposal does not detract in any way from the level of the drinks.: Don Bocarte anchoas, raw milk cheeses from small producers, first-class delicatessen (we will find brands like Maldonado or Joselito), good bread, good oil and good butter. Y, as usual, everything served and told by him, which undoubtedly adds a plus to the experience. Prices are according to the offer, We can say that Terra Bar à vins is not for all pockets or moments, but it doesn't pretend to be: It is a space to enjoy calmly, to discover, without fuss or distraction, open your mind and let sensations fly.
Miguel Martínez Pa Forn
— Císcar, 29
We pass through the door of an oven: The queue to order reaches to the street. It's clear that something is brewing here.. And so much that it cooks. In addition to daily bread, Here they make homemade Polvorones that have nothing to do with industrial ones., a fine and delicious coca cristina and an arnadí that has nothing to envy the one they make in Xàtiva, among many other delights. We know all this from Juan Miguel, current owner who welcomes us with a flour-stained face and a big smile, a man who works diligently in the workshop of the premises that in 1967 his grandfather gave his parents a gift on the occasion of their wedding. It is necessary to explain that in Juan Miguel's family it was a tradition that his grandfather gave each of his children the purchase of an oven when they got married., at a time when having a pastry shop was like owning a tobacconist or a pharmacy. But it is clear that there are ovens and ovens, and only with work, dedication, good hand and a lot of love, we create a pastry shop that is a place of obligatory pilgrimage for close and not so close neighbors. Well-deserved fame, vaya.
Fun tastic
— Císcar, 56
You've probably never eaten an octopus in an octopus, or a donut stuck in a middle finger. It sounds fun, extravagant, but you will think that perhaps the quality of the dishes in a restaurant that offers this experience will not be too high. Well, we will only tell you that the octopus is grilled., with truffle aroma, Iberian sobrassada, chile dulce y katsuobushi; he donated, for his part, It's cow cheek, glazed with parmesan and red curry; and behind the team that prepares all this fantasy to bring it to your table is Víctor Salvador, a chef like the top of a pine tree who has worked in restaurants like DiverXo. At Fun Tastik the food is, as its name indicates, fun & tasty: The fun does not in any way detract from the quality of the product of a creative kitchen whose themed dishes come on tableware made expressly to house them. They do not offer menus, only letter and always under reservation, and there is a queue, so if we fancy a fun-tasty-k experience, we will have to reserve now.
in the boat. Homemade cookies
— Císcar, 30
The whole street smells like cookies, so we follow the smell like the little mice follow the pied piper. Suddenly, We stumbled upon In the boat, a small shop-workshop where they make cookies homemade, that we laugh at the Americans: perfectly imperfect, crispy on the outside and soft on the inside, forceful and addictive. The most popular ones are Nutella or three chocolates., but the ones filled with Lotus cream are also impressive, dulce de leche or Kinder cream. we can ask, from a single cookie, even assorted boxes, place orders for gifts or self-gifts, as well as order a cake in the shape of a number (also made with delicious biscuit) or a different roscón de reyes, ideal for these dates, made of biscuit and the fillings that we have already detailed and we do not want to repeat because we cannot talk more about this topic without licking our lips.. Let us not forget! For those who have time and desire, some butter and eggs, They also sell their famous boats: beautiful glass jars with everything necessary for the homemade preparation of cookies varied brownies, a rich gift to the eye and the palate.
Zechariah
— Císcar, 16
A classic on this street that we cannot miss if we pass through the area is Zacarías. Traditional place with simple decoration whose waiters (the same ones they have always had) They wear white shirts and black pants and their tables have impeccable white tablecloths and cloth napkins.. Your bar display is not dominated by Russian salad and bravas, but for very fresh fish and seafood that come from the best stalls in the Central Market. It's hard to believe that this restaurant opened its doors for the first time in 1989 with a simple letter, consisting only of sandwiches and tapas, Well now diners from all over the city come to Zacarías for the elaborate tapas, the fish, seafood and prime meats.
Mercato Hub
— Rational master, 11
This impressive ship is located very close to the road in question, and we can't pass up a place like this. From the outside you can't imagine what's inside, behind a black door, robust and sober framed in cement. When you enter the space invades you: It is a huge nave with a very high ceiling., with dark and elongated lamps that hang over the work tables of the teams that make up Merkato Hub. This center of open creativity is not with coworking, but it goes one step further: we could call it colearning, because it is made up of teams that create synergies, of companies that converge. We think it's an incredible place to work., but the history of the ship amazes us even more: It is an airplane hangar from the last century, Yeah, the place where they were kept and maintained; Later it was transformed to create a restaurant that did not last too long. So, the architecture studio Venture named it Merkato Hub, the creative space that it is now and that they share with the communication company Signne and other related projects.
Pharmacy
— Císcar, 18
If you dare, knock on the door, that strong door, invaded by vines. Someone will open the peephole and ask for the password; Only then will you be able to access one of the most beautiful bars in the world. This is Apotheke, The first speakeasy from Valencia, You know, What in the 1920s was a bar that sold alcohol illegally and now refers to an exclusive place that aims to offer a unique and different experience.. This halo of mystery is a way to add grace to the visit., Well you just have to call to get the password, but if you enter the game the experience can seem very special. The interior is fascinating, with moss and plants on the roof, arches that define the spaces, classic furniture, chandeliers that give off dim lights, stunning mirrors… The gastronomic proposal is not far behind: signature cocktail, delicious snacks to share and good wines. The cuisine offers fusion dishes with influences from Thailand or Japan and a Mediterranean touch.. We cannot stop trying the Nikkei octopus or its famous baos, and accompany or precede them with the house's star cocktail., el sake sour, served in a bathtub and covered with an edible and delicious foam.
Gourmet tavern tribute
— Císcar, 22
As soon as you enter, your mouth waters when you see the hams hanging behind the counter.. They are pieces from the best houses within the four denominations of origin: Cinco Jotas and Sánchez Romero Carvajal stand out, What we can order to taste there accompanied by a good Spanish wine from wineries such as Matarromera or Carmelo Rodero, or to take home. But we look down at its display case and find much more: Select charcuterie and sliced Iberian meats, cheeses for the most exquisite palates, salted, high-quality smoked and preserved foods such as Laredo anchovies or Codesa, named the best in the world in 2015. It is clear that at Homenaje gourmet tavern they have, of the good, the best, to prepare a simple but exquisite snack. But they don't stay there, Now they also offer hot dishes like octopus, cheek, rabo de toro o fondue of truffle to complete an experience gourmet for all the senses.
The Royal Buddha
— Císcar, 22
The Royal Buddha is a simple place whose owners come from Nepal and aim to offer us the best of their country's cuisine.. His long letter proposes recipes from Nepal and India, dishes known as samosas, Chicken Tikka Masala and prawns and lamb prepared in a thousand ways, all very spicy. But we see some special dishes that we don't find in similar restaurants, like the famous momos, so well known in Nepal, or some flour dumplins filled with meat or vegetables and steamed, o the cordero sekuwa nepali, marinated in ginger, garlic, coriander and Nepalese herbs and cooked in the oven. Of course, the place smells of discoveries.
Císcar restaurant 26
— Císcar, 26
Traditional inside and out, This brewery has been around since 1994 serving honest and simple dishes, let's go, the typical bravas and calamari bar whose displays at the bar tempt you with Russian salad, anchovies with beer and fresh scallops, Yeah, Of those who already remain few. The owners of Císcar 26 They are proud of their good products, to be a battle bar for the public who likes to eat, of the brave ones that Carlos Herrera (Cope) commented on Twitter and for which many visitors ask. The truth is that they have the secret of success, Well what you see is what there is: good fish (Their Roman-style cod is also very well known and commented on.), good meats (matured beef steak, entrecote) and good rice (del seyoret, lobster or boletus honey with seafood). The quantities are abundant, dishes without frills, Simply put, delicious food at a very fair price for a restaurant in the heart of the city..
AM Space
— Císcar, 64
A large window reveals us Espacio AM, a special and very minimalist architecture studio. We walk through space, which is like a tube in which white and wood predominate, where you can't see the books or the kitchen, because everything is hidden and perfectly camouflaged in a sober way, simple and fascinating. It has only been two years since María Solsona and Aitor Barberá moved to Císcar 64 to put this young architectural project at street level understood as a backdrop for memory, who thinks about the spaces they create as scenarios for people's lives and understands that the spaces we inhabit condition our conception of the world. That is why they opt for simple proposals, sincere, far from fashions and capable of transcending time, and they give special importance to tempering the architecture, that is to say, to bring warmth to your projects through light and natural materials. A place where architecture is lived and thought.
Yarza
— Císcar, 47
There are those who say that they are the favorite restaurant for the residents of l'Exiample and they like to be seen that way. Yarza have earned a mention in the Michelin guide for 2022, that recognition of a job well done and a good product. The Basque chef Manu Yarza is the one who orchestrates this cuisine specialized in spoon dishes, in market fish, mature meats, local products and rice, always with a little thuggish touch, with the care of the past, but with touches of today. They recommend the cuttlefish with onions with beef balls, titaina stew and cod fritters with tempura. And the truth is that it makes you want to try everything and wash it down with a splendid wine from their winery.. Let's ask your winemaker.
The Holy
— Císcar, 13
“It's already noon, “I give you decaffeinated coffee or you won't sleep.”, the waiter says to a long-time customer, with a combination of sarcasm and affection. The woman has been visiting this place for thirty years, like so many other neighbors in the neighborhood who recognize that there are few places on this street with the charm of La Santa: a sunny terrace, very lively, that is filled with pilgrims from morning to night who ask for morning coffee, the well-known Valencian lunch, a delicious midday snack or nighttime drinks. Their homemade meatballs are in special demand., the cheek with red wine, garlic prawns, combined with a beer or a glass of good wine. We wouldn't move from your terrace, but we want to know the inside and we see that it does not detract at all from the outside: As soon as you enter, a bar winds its way, made with small wooden drawers reminiscent of old doctor's tables; A beautiful wooden construction surrounds the entire premises and houses bottles and utensils.; the ceiling is crowned by exposed brick vaults, crossed by wooden beams painted garnet. With great taste but few pretensions, this place falls in love with whoever knows it.
Andalusian tavern El Albero
— Císcar, 12
A huge bull greets us from the bar, welcoming us to a place populated by paintings of bullfighters and flamencas, hams that hang from the ceiling and accompany the hundreds of paper balls, of the ones we find at fairs, that cover it completely and give a festive atmosphere to this Andalusian tavern that, Of course, promises a completely immersive experience. Among the dishes, good ham could not be missing., Iberian sausages, centerboard loin, Andalusian gazpacho, dogfish in marinade, shrimp pancakes, fish fry, oxtail or flamenquines, that we taste standing up or at the red tables with polka dots, as we prepare for the show. And they have a tradition here: at 11 p.m.. of Thursdays, Fridays and Saturdays the lights go out, The candles are lit and the Salve Rociera is sung to the Virgin who watches us from the corner, a moment that the clientele considers very emotional and beautiful. what we said, two hundred percent Andalusian experience.
The Spot
— Císcar, 8
The concept of this business is so new for ordinary Valencians like us that, a priori, we don't understand anything. Upon entering we see a very pleasant space with tables, sofas and fitballs, ideal for carrying the computer and working quietly. Upon entering we are greeted by a bar with options of healthy dishes to taste.. We take a look inside the premises, it looks like a gym. Luckily the manager sees us browsing and, very kind, explains to us what The Spot is: This is a healthy food place., with protein options, vegan and gluten-free for breakfast, lunch or dinner, which gives the option to people who want to become members to acquire bonds (of twenty, thirty or sixty euros) that they can exchange for these healthy products. With these bonuses, clientele can access their classes for free functional training, GAP, core o yoga. It seems that it is an American business concept now imported to our city that is working very well, since the food looks very good and the incentive of free training is not easy to refuse. Energy teas of a thousand flavors, protein shakes, bowls oatmeal or açaí or vegetable creams are some of the options that we can consume before or after our training at The Spot. Mola, ¿no?
The Adelitas
— Císcar, 17
I have always been surprised by the color of Mexico., the joy awakened by any object or place flooded with bright colors that change your mood on a strange day. Entering Las Adelitas is a joy for the soul: hundreds of colorful Mexican papel picado flags welcome us, the catrinas greet us. En la pared principal vemos un mural en el que un grupo de mujeres juegan a la lotería mexicana mientras beben tequila Adelita: reconocemos a Chavela Vargas, a la reina de la música tejana Selena Quintanilla, a la cantante Talía, a Frida Kahlo, a la actriz María Félix, a Salma Hayek. Ya vemos que el nombre del local hace referencia a esta marca de tequila, aunque también hace honor a las llamadas Adelitas o soldaderas, aquellas mujeres que no solo cuidaban enfermos y heridos durante la revolución mexicana, sino que también cargaban armas o participaban en las batallas si así se requería. Mucha mujer poderosa vemos por aquí. Interesting. Y nosotras dos, mirando los preciosos manteles con motivos y colores de ese país de gastronomía fascinante que es México, We want to know more about the food and drink of this place. The owner and current chef has worked in Michelin star restaurants, but now he is happy to be able to prepare the typical dishes of his country with love: cochinita pibil, carnitas or enchiladas are accompanied here with imported Mexican beers or delicious cocktails and tequilas. If you encourage them to try, They recommend that we do it on Mexican Independence Day (15 of September) or the Day of the Dead (1 y 2 of November), Well, they throw big parties., with mariachis, djs and lots of fun.
Brasas Bar Tribute
— Císcar, 24
This is an elegant restaurant, in decoration and in product. Upon entering, a small interior garden draws your attention., the dark floors, the beautiful wooden structures that separate the spaces, well decorated tables. We look at the letter and see that, as the name of the place indicates, meats and fish cooked on an ember prevail, which favors the explosion of their flavors., preceded by Mediterranean starters carefully cared for. From the extensive and appetizing menu we choose the carpaccio of aged beef tenderloin with truffle and parmesan pâté, grilled old cow marrow with steak tartare and quail egg, Gillardeau oysters and Balfegó bluefin tuna ingot at low temperature and glazed with teriyaki sauce. The main dishes will make even the most carnivorous drool: sirloin and acorn-fed Iberian pork, lamb entrecote, oxtail cannelloni, txogitxu or steak from ten or twelve year old cows, crusted cod or sea bass in papillote. Let's go, of the good, the best.
Lambrusqueria
— Císcar, 3
The well-known Lambrusquería opened a new location on the street in question a little over a year ago., focused more on pizzas than other Italian dishes, but maintaining its essence: an incomparable romantic atmosphere created through soft lighting, lots of candles and warm colors. The pizzas are the star of the house and stand out for their thin and light dough., nothing to do with the thick-crust Neapolitan pizzas that, according to the owner, are the most common in our city.. It is said that there are two specialties that attract crazy clientele, and they are the Burratina pizza, with tomato base, burrata, cherry tomato and arugula; and Norcina, with truffle, mushrooms and meat. Acompañadas con un buen vino y en un ambiente que incita a la relajación y al disfrute no podemos más que rendirnos a sus encantos.
Oops!
— Císcar, 42
Si hay una tienda cuqui por excelencia en esta calle, esa es OOPS! Veintidós años lleva este local en la calle Císcar pues, aunque lo que más trabajo les da son los pedidos de su tienda online (originaloops.com), sigue compensando tener este escaparate abierto al público. Su punto fuerte es la fabricación de cuadros personalizados, a partir de una foto o diseño, el quipo de OOPS! nos fabrica un bonito lienzo por un precio muy razonable (de quince a treinta euros). Pero darse un paseo por la tienda también es curioso: papeleras originales con forma de canasta de básquet o sacapuntas, peluches monísimos, botellas con diseños originales, mantas gustositas, posavasos con forma de cookie o comecocos, calcetines con dibujos de Frida o Pulp fiction, llaveros de Lego de personajes de The Simpsons o Star wars. Definitely, objetos originales de marcas europeas para regalos o autorregalos.
