Cova Negra is a gastronomic establishment where Pablo Tamarit gives prominence to the product, with avant-garde touches and travellers. He achieves this thanks to the experience acquired in his numerous trips, from America to Asia, in search of new flavours, new ingredients and different textures from a great variety of culinary cultures.

Pablo Tamarit has created two experiences for Cova Negra, the Mediterranean, understood as land of sea, orchard, rice and national product; and the Gastronomic, a kitchen of last tendencies with the best products and treated with a very personal contribution.

For the month of September the dishes proposed by this versatile chef are delicious and inspiring.

A kitchen of last tendencies with the best products and treated with a very personal contribution.

An original and tasty ravioli

Pablo Tamarit's first recipe is txangurro ravioli with tomato and chili sauce, fried pork ear and truffle. The spider crab has a delicate texture and a taste of the sea, which combines perfectly with tomato and chili sauce. The spicy touch of this ingredient from beyond the seas, but already so widespread in all kitchens provides an exotic touch of character.

The fried ear and the truffle are from the land, from the other part that makes up the Mediterranean and that has so much to do with their fields and their livestock. A perfect mixture enclosed in delicate pasta that delights those who seek unique experiences and recipes.

A perfect mixture enclosed in delicate pasta that delights those who seek unique experiences and recipes.

Black rice with carabineros, bacon and lime

The second proposal by Pablo Tamarit makes us think of Valencia, the birthplace of this chef who began to study business but whose love of cooking put him in front of the stoves.

This is a black rice with carabineros, bacon and lime. A dish whose presentation draws attention for the balanced and contrasted chromatic tones. Once again the product of the sea, the carabinero, joins the product of the land, the panceta, and is dressed with an acid fruit from the other side of the puddle, the lime.

Rice is a national detail, the flavor and texture perfect, which contrast and accompany the rest of the ingredients of the dish in perfect harmony.