MENUS
SUGERENCIAS
Fallas Menu
Room services
A selection of fresh options so that guests can enjoy from the comfort of their room during their stay.
Timetable:
Monday to Friday 16:00 to 22:30
Sunday 19:00 to 22:30
Wine List
It boasts a carefully chosen selection of wines from top wineries to go with the best foods at Sonata 32. It includes big names such as Ribera del Duero, Rioja, El Bierzo, Valdepusa, Rias Baixas and a significant number of wines from Valencia, Castellón and Alicante (all varieties). There is a special section for sparkling, sweet and aperitif wines to kick off or end a magnificent evening.
EXECUTIVE MENU
EVENTS
Restaurant Menu
On his menu, chef Carlos Monsonís features fish from the fish market like surmullets, skates, John Dories and prawns together with local produce from Valencian gardens. The menu also offers carefully designed starters like Panet a la brasa de pulpo de roca y romescu (grilled octopus roll with romesco sauce) and Coca de verduras a la brasa, sardina y huevas de arenque (flat bread with grilled vegetables, sardines and herring roe), among others. One of the star dishes and the chef’s favorite is Oporto y judías verdes (Port and green beans). Of course, we can’t forget about dishes starring rice like Arroz de galeras y ortiguillas (squillla mantis and snakelocks anemone rice).
Tasting Menu
It is an eight-course meal with dishes from the menu that Carlos selects so that you can try the best creations on the menu. The menu is called Piano Sonata No. 32 and costs €44 per person (including tax).
You also have the option of trying just five dishes which cost €36 per person.
Room services
A selection of fresh options so that guests can enjoy from the comfort of their room during their stay.
Wine List
It boasts a carefully chosen selection of wines from top wineries to go with the best foods at Sonata 32. It includes big names such as Ribera del Duero, Rioja, El Bierzo, Valdepusa, Rias Baixas and a significant number of wines from Valencia, Castellón and Alicante (all varieties). There is a special section for sparkling, sweet and aperitif wines to kick off or end a magnificent evening.
Dessert Menu
Your gastronomic experience comes to an end with a dessert menu where, among other desserts, Arroz con leche de horchata (horchata rice pudding) and Herbes (herbs) stand out. The latter is made with thyme ice cream, basil gel, and fresh mint and is infused with jasmine and decorated with herb powder and a lollipop made of dried thyme. To go with the desserts, you can also choose between different sweet wines such as Enrique Mendoza Moscatel de la Marina or Pedro Ximenez San Emilio, among other top wines.
EXECUTIVE MENU
Restaurant Menu
On his menu, chef Carlos Monsonís features fish from the fish market like surmullets, skates, John Dories and prawns together with local produce from Valencian gardens. The menu also offers carefully designed starters like Panet a la brasa de pulpo de roca y romescu (grilled octopus roll with romesco sauce) and Coca de verduras a la brasa, sardina y huevas de arenque (flat bread with grilled vegetables, sardines and herring roe), among others. One of the star dishes and the chef’s favorite is Oporto y judías verdes (Port and green beans). Of course, we can’t forget about dishes starring rice like Arroz de galeras y ortiguillas (squillla mantis and snakelocks anemone rice).
Tasting Menu
It is an eight-course meal with dishes from the menu that Carlos selects so that you can try the best creations on the menu. The menu is called Piano Sonata No. 32 and costs €44 per person (including tax).
You also have the option of trying just five dishes which cost €36 per person.
Room services
A selection of fresh options so that guests can enjoy from the comfort of their room during their stay.
Wine List
It boasts a carefully chosen selection of wines from top wineries to go with the best foods at Sonata 32. It includes big names such as Ribera del Duero, Rioja, El Bierzo, Valdepusa, Rias Baixas and a significant number of wines from Valencia, Castellón and Alicante (all varieties). There is a special section for sparkling, sweet and aperitif wines to kick off or end a magnificent evening.
Dessert Menu
Your gastronomic experience comes to an end with a dessert menu where, among other desserts, Arroz con leche de horchata (horchata rice pudding) and Herbes (herbs) stand out. The latter is made with thyme ice cream, basil gel, and fresh mint and is infused with jasmine and decorated with herb powder and a lollipop made of dried thyme. To go with the desserts, you can also choose between different sweet wines such as Enrique Mendoza Moscatel de la Marina or Pedro Ximenez San Emilio, among other top wines.
GALLERY
SÍGUENOS
