From October 6 to 16, the gourmet restaurant of La Galiana will offer a special menu, with game meat and mushrooms as the main theme of a daily menu, with 100% Valencian products.
The menu will consist of 8 dishes with products directly harvested from La Galiana’s own orchard and suppliers from the villages near the resort of Carcaixent.
La Galiana Golf Resort celebrates its first “Gastronomic Week” focusing on Valencian products and taking advantage of seasonality.
Autumn mushrooms and game meat will be the common thread of a signature menu. It IS prepared by Chef Isaías Cercós, who an extensive culinary background in the kitchens of Alma de Temple, La Salita, Mar de Avellanas or Nómada.
Autumn products, such as mushrooms or pumpkin, are combined with game meat such as roe deer, partridge or rabbit. A menu made up of eight dishes presented with an avant-garde aesthetic and traditional products.
With a clearly Mediterranean gastronomic line, the restaurant of La Galiana bets for the raw material of “la terreta” and fresh product; of proximity. A philosophy that seeks to promote the consumption of products from nearby orchards and pursues excellence in quality. It aims to attract the gourmet diner from the towns near the resort. They also want to bring the Valencian product to the customers, national and foreign, staying at the hotel.
The restaurant has panoramic views of the 200 hectares of forest. Like the rest of the resort, it’s been designed by architect Pilar Roger. Created with a contemporary aesthetic, sober tones, Nordic minimalism and large windows that blend with the landscape. It has a capacity for 40 diners. It also has a cocktail and social gathering area.
Behind the stoves
Isaías Cercós, is the alma mater of La Galiana restaurant. “Our cuisine is Valencian, traditional, from the land. For that reason, in our menu you can’t miss a good rice, vegetables and fruits from our garden and nearby suppliers”. Traditional raw materials, but with an unusual approach to the presentation of each dish. Together with his right-hand man, chef Enrique Antoni Pozo, and his kitchen team, they propose an executive menu every week from Monday to Friday and a tasting menu for Saturdays and Sundays. Since the opening of the La Galiana resort two years ago, Isaías has been in charge of the kitchens of the restaurant with the best views of the area. The “Jornadas Gastronómicas” will be held from October 6 to 16 and are expected to be established as a gastronomic event at the beginning of autumn in the region.
Galiana Project
La Galiana’s commitment goes beyond a golf course that seeks excellence. Since it opened its doors in 2011, the space has not stopped investing in its facilities until completing this summer, its Great Global Project; which houses, today, the Hotel Resort with spa, gym, swimming pools, cafeteria, the newly opened Club House and a gourmet restaurant that wants to position itself as a benchmark in the province of Valencia of avant-garde cuisine with local produce, proximity and quality.
An award-winning resort
Sustainability and ecology are the hallmarks of La Galiana. Located in the province of Valencia, it has two highly recognized awards in the world of golf and the environment.
In 2019, it won the award for Best Golf Course in Spain at the World Golf Awards held in Abu Dhabi. A recognition of its excellence in terms of course design, environmental care and turf quality. And in 2016, it won the International Award for Sustainability in the world of golf. A recognition that values the efforts of Valencian companies to care for the natural environment of the Comunitat and ensure its regeneration.
It also has a photovoltaic renewable energy plant that supplies its facilities and those of the recently inaugurated Club House. This space that houses a sports equipment store, locker rooms, indoor and outdoor cafeteria overlooking the valley of La Galiana.
Event Details:
From 06/10 to 16/10.
From 14-16hr.
Contact Details
+34 662943546