El Castillo - Réserver une table

@restaurantecastillo in godella ist ein gastroscher ort, wo chef eduardo frchina große arbeit line. wir besuchten das restaurant ein paar goods. Copyright © 2019 @bodegasommos, neben buñuelos de jabugo con crema de torta de casar und pink salad. danach haben wir das sirlion roastbeef mit pfefferseis und oxtopus auf cardoffeln ausgeschleust. das pfeffereis war der perfekte geschmack. daneben war die französische GSM-Mix brume saline 2020 unser begleiter. Kabeljau fisch mit Titaina-Sauce ist ein sehr hohes backcht und es war der geschmack, der in unseren mole amp meisten blieb. Toro region tempranillo wein @bodegasfarina Primo 2020 war ein junger wein, der das essen nie uberschattet. das letzte salzige backcht vor dem dessert war sirlion myth trüffelcreme. das essen battle so meisterhaft, das die desserts uniform waren. zusammengefasst, ein restaurant, das die rute ändern lohnt. @restaurantecastillo chef eduardo Frechina, located in Godella, is a gastronomic point where Frechina works great. We have visited this time to match wine/tow. Firstly, we started with jabugo con crema de torta de casar and pink Salad besides @bodegasommos. We tried cilion roastbeef, which was presented with ahtapot and pepper ice cream on patetes porridge, and a perfect flavor of chilly ice cream. next to the French gsm mug brume saline 2020 was our escort. titaina soslu morina fish is a very high-level plate and the most remaining flavor in our mind. Toro region tempranillo wine @bodegasfarina primaryo 2020 dish was a young wine that never leaves in shade. The last salted dish before sweet was the truff creamy Fileto. jemenekler was the master job so sweets remained in shade. The restaurant is worth changing the route with summary. . . .

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restaurante castillo in godella is a gastronomic place where chef eduardo frechina has great work. we visited the restaurant a few times. this time for wine/food pair. first we started with glamira 2020 by @bodegasommos, next to buñuelos de jabugo con crema de torta de casar and pink salad. then we have the sirlion beef with pfefferseis and otopus on kartoffels. the pudding was the perfect taste. In addition, the French GSM-Mix brume saline 2020 was our companion. cajau fish with titaina sauce is a very high dish and it was the taste that remained most in our heads. toro region tempranillo wein @bodegasfarina primero 2020 was a young wein that never overshadowed eating. the last spicy dish before dessert was sirlion with truffle cream. eating was so masterful that the desserts were overshadowed. combined, a restaurant that is worth changing the route.

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on my visit to valencia, I was taken to this substratum located in godella. the servicial waiter, with a wide and varied menu, fast management in kitchen. We chose a menu with three very recommended entries. I couldn't take photos of rice and dessert because I forgot to enjoy lunch enormously. I definitely recommend it. if I go back to valence, it is a mandatory stop! environment and original decoration (vinyls like mantels, redheads to support bags, very detailed)

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rice meloso shrimp and extraordinary mushrooms and dessert cheese with honey, very good

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excellent dishes, very good product and quality and excellent attention

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