II Ruta de les Coques: 23 Valencia Restaurants Reinvent the Local Flatbread for €10 Each

From 4 to 18 May, Valencia is hosting the III Ruta de les Coques by Ambar — a gastronomic route across 23 of the city's restaurants, each creating its own signature coca (a topped flatbread).

The tasting price is €10, which includes a coca and either an Ambar beer or a glass of Anayón white wine from Grandes Vinos. Until 13 May, visitors can vote for their favourite Coca via a QR code. The winner will be announced on 18 May. Voters will be entered into a draw for La Liga match tickets.

Full list of restaurants taking part in the III Ruta de les Coques by Ambar

Ruzafa

• Zalamero — Andalusian coca with pringá (a type of meat filling) and mint mayonnaise.

• La Cantina de Ruzafa — spelt coca with house-made mojama (cured tuna) and esgarrat (a chilled salad of tomato and onion).

• Punk-o Punk-o — vegan, gluten-free coca with jackfruit, tamarind, pineapple, and edamame.

• Beirut — lamb coca on a tray with tomato and onion sauce, fried rice, and yoghurt with mint. The chain has two other locations in Valencia, one near the City of Arts and Sciences.

Cabanyal and the Port

• Fets — roasted sweet potato, Savel blue cheese, leek, fennel, and almonds.

• Front — prawn tartare, cured tuna, sea urchin cream, and Valencian saffron.

• Bikini — titaina (a traditional fish stew) from Cabanyal, capellanes (salted dried cod), and toasted pine nuts.

• Los Ángeles de Arley — prawns, almonds, chilli, aioli and avocado.

• Glops i Llandes — Thai-style baked apple, oxtail, pickled onion, and pipara peppers.

Valencia city centre

• Alenar — titaina with cod and garlic mayonnaise.

• Borgia Wine Bar — octopus with fennel and sun-dried tomato.

• Ateneo Restaurante — quail confit, artichoke, bitter orange, and Marcona almonds.

• Atenea Sky — spiced lamb, labneh, mango, tamarind, and pomegranate.

Extramurs

• Camiri — grilled fish stew with prawns.

• Abastece Restaurante — flame-grilled aubergine and Iberian pork shoulder.

Campanar

• Ciro — flame-grilled aubergine, fresh cheese, and Kalamata olives.

Aragón and Alameda

• Latabarra — cochinita pibil (a traditional dish from Mexico's Yucatán Peninsula, made of pork marinated in citrus juice and annatto seeds (achiote) and slow-roasted in banana leaves) with onion pickled in pink vermouth and lime.

• Bar Marvi — baba ganoush (a popular Middle Eastern dip made from a purée of grilled or roasted aubergines), smoked sardine, feta, and flame-grilled pork cheek.

• Jardines del Palau — sliced salmon, Asian mayonnaise, red caviar, and black sesame.

Pinedo

• Maravella — flame-grilled aubergine, confit pink tomatoes, burrata, samphire, and seasonal flowers.

• Tabalet — grilled ribs, garlic, kimchi, blood sausage, apple, and soy.