Ricard Camarena

Ricard Camarena's cuisine is marked by the local products that his pantry offers him: the sea and the vegetable garden.

the sea and the market garden. The chef has a very special relationship with farmers in Valencia who grow for him, exclusively, the vegetables and flowers that he later cooks in his restaurants. He also maintains a very strong link with Mediterranean fish and seafood, as much of what he cooks comes from the nearby fish markets.

His gastronomic proposal is characterised by flavour, seasonality and respect for the product. Camarena's cuisine is full of nuances: fresh, acidic, spicy, citric, bitter... like the logo that represents his restaurant: the Oxalis, a wild plant that grows under orange and lemon trees. In short, a very personal, self-taught and innovative approach that he has been forging since 2000.

Camarena revolutionises the way of making broths, juices, stocks... using hardly any water and taking advantage of the humidity of the products he cooks. These innovative techniques are set out in the book ‘Caldos. El Código del Sabor' which was published in November 2015 and of which two editions have been published.

Ricard Camarena has two Michelin Stars, a Green Star for Sustainability and three Repsol Suns for ‘Ricard Camarena Restaurant’. He is also ranked 96th in The World's 50 Best Restaurants list and is considered the seventh best vegetable restaurant in the world by the Smart Green Guide.