Recipe courtesy of Bernd Knöller - Restaurante Riff, Valencia


Ingredients to serve 6

1 k of Greek yoghurt
2 k cucumbers
12 oysters from the Ebro Delta
1 medium-sized jar of trout caviar
Extra virgin olive oil


Put 300g. of Greek yogurt, 100 ml mineral water and a teaspoon of natural sea salt in the freezer (-23ºapprox.) and leave for  24 hours or put into a sorbetiere to make a savoury yoghurt ice cream.

Crush 4 cloves of garlic, put in a heavy bottomed pan with extra virgin olive oil to cover and leave to infuse over a very low heat for 2 to 3 hours.

Dice the cucumber into small pieces and season with a teaspoon of unrefined sea salt, olive oil and chopped chives.

 Put the cucumber into the liquidiser with a small quantity of olive oil (approx. 1 part olive oil to 5 parts of cucumber juice) and liquidise Hill an emulsion is achieved. Add a few drops of a good quality sherry vinegar. 

Open the oysters


On each plate arrange a bed of diced cucumber. Add a scoop of the frozen Greek yoghurt, and top with a generous amount of trout caviar. Place the oyster to one side of the yogurt ice cream and sprinkle with a few drops of the garlic oil previously prepared.

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We can also offer special options for vegetarians and celiacs 

Price per person 50€ ( 10% VAT included)

This summer´s choice is another local wine, MUSAS, surprisingly sophisticated, complex and very well made. It is a coupage of the grapes white Grenache, Macabeo with a distinctive touch of Chenin blanc. The enologist, César Bernús from the family wine cellar Celler de Algars en Arenys de Lledó, started his career in wine working for the reputed winery Barbera Forés en the D.O. Terra Alta. He explains his choice of the name in the following way “After the wine harvest every year I wait for the arrival of those restless muses to bring me the energy and inspiration to add to the soul of the wine and get the very best out of it”.