Restaurant

Customer satisfaction is our priority – it is what inspires and motivates us

Customer satisfaction is our priority – it is what inspires and motivates us

foto-familia-raco

History

Racó del Turia opened its doors in 1991 when Vicente Romero Tadeo, with many years experience in the catering industry behind him, finally fulfilled a lifelong dream of opening his own restaurant specializing in traditional Valencian cuisine. Today the restaurant is run by his son, Vicente Romero Sanchis, who first joined the staff in 1999 after completing his training as a waiter, sommelier and chef. He is backed by a superb team of professionals, many of whom have been at Racó del Turia since its opening. Crisp linen tablecloths, the finest tableware and tasteful decor featuring wooden beams, antique lamps, Valencian ceramics and original paintings by Conrado Meseguer & Gonzalez Alacreu, all make for an elegant but cosy atmosphere. Customer satisfaction is our priority and is what inspires and motivates us every day.

foto-familia-raco

History

Racó del Turia opened its doors in 1991 when Vicente Romero Tadeo, with many years experience in the catering industry behind him, finally fulfilled a lifelong dream of opening his own restaurant specializing in traditional Valencian cuisine. Today the restaurant is run by his son, Vicente Romero Sanchis, who first joined the staff in 1999 after completing his training as a waiter, sommelier and chef. He is backed by a superb team of professionals, many of whom have been at Racó del Turia since its opening. Crisp linen tablecloths, the finest tableware and tasteful decor featuring wooden beams, antique lamps, Valencian ceramics and original paintings by Conrado Meseguer & Gonzalez Alacreu, all make for an elegant but cosy atmosphere. Customer satisfaction is our priority and is what inspires and motivates us every day.

Our decor, featuring wooden beams, antique lamps and Valencian ceramics, creates an elegant but cosy atmosphere

Our decor, featuring wooden beams, antique lamps and Valencian ceramics, creates an elegant but cosy atmosphere

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Main Dining Room

Our main dining room seats 60 people and is decorated with Valencian ceramics and original paintings by Conrado Meseguer & Gonzalez Alacreu, two highly-renowned Valencian artists

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Private Dining Room

Our private dining room, seating up to 14 people, offers both privacy and great service and is ideal for group dining, business meetings and family celebrations

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Terrace

Enjoy alfresco dining on our terrace all year round and soak up the vibrant buzz of Calle Ciscar in the heart of the Ensanche neighbourhood

Our specialities include paellas and other Valencian rice dishes, 'fideuà' (noodle paellas), 'all i pebre' (traditional eel stew), wild-caught fish, gourmet meat and home-made desserts

Our Food

At Racó del Turia we have been cooking and serving traditional Valencian and seasonal market cuisine for over 25 years. Our specialities include paellas and other Valencian rice dishes, “fideuàs” (noodle paellas), “arroz al horno” (oven-baked rice), “all i pebre” (traditional eel stew), a selection of starters prepared from the finest seasonal produce, freshly-caught wild fish, gourmet meat & home-made desserts. We pride ourselves on sourcing and using only the very best ingredients to produce simple yet beautifully cooked food. Our team is constantly striving to expand its culinary horizons and our menu includes dishes such as boneless suckling pig roasted in its juices, fresh foie gras and seasonal wild mushrooms.

Our Food

At Racó del Turia we have been cooking and serving traditional Valencian and seasonal market cuisine for over 25 years. Our specialities include paellas and other Valencian rice dishes, “fideuàs” (noodle paellas), “arroz al horno” (oven-baked rice), “all i pebre” (traditional eel stew), a selection of starters prepared from the finest seasonal produce, freshly-caught wild fish, gourmet meat & home-made desserts. We pride ourselves on sourcing and using only the very best ingredients to produce simple yet beautifully cooked food. Our team is constantly striving to expand its culinary horizons and our menu includes dishes such as boneless suckling pig roasted in its juices, fresh foie gras and seasonal wild mushrooms.