Get to know La Salita de Begoña Rodrigo

The Begoña Rodrigo’s living room it’s a restaurant located in Valencia, popular with locals and tourists. It has an interesting and innovative gastronomic offer, in which vegetables become the main protagonists. Likewise, they also have alternatives for vegetarian ovo-dairy dishes.

Similarly, the service quality is notable in attention and the presentation of each dish. Learn about the history, evolution and gastronomic offer that characterizes this business run by this renowned Spanish chef.

History of La Salita de Begoña Rodrigo

La Salita de Begoña Rodrigo is a restaurant awarded two soles from the Repsol Guide and one Michelin star, thanks to the excellent quality of its service. However, to get to that level of excellence, he developed a history of hard work and effort.

Take a look at the history of La Salita de Begoña Rodrigo, from its opening to the present.

How was La Salita de Begoña Rodrigo born?

Begoña Rodrigo was working in London as head chef in high-class restaurants, when she received a call from a friend and He set out on his way back to Spain. He worked in a restaurant in Reus and another in Valencia, paving the way for the creation of his own business. The little room opened its doors on November 2, 2005 and with her ex-husband as a partner.

Evolution of La Salita

Begoña Rodrigo had the idea of Open a different restaurant than the ones you used to work at: with a natural, relaxed concept and characterized by the use of locally produced ingredients within the Valencian Community.

The restaurant opened its doors in November 2005 and received diners interested in enjoying its innovative gastronomic offer, through a set menu. That helped them fill the tables every week and reach new people in the region.

However, there was an event that boosted Begoña Rodrigo’s career: the chef’s participation in the Top Chef contest in 2013. This allowed the restaurant to have greater national and international recognition, receiving a more customers per day. For his part, he was helpful in promoting his Anarkía business group and his two other restaurants: Farcit and L’Horta al Nu. In addition, met Michelin guide standards and was awarded a Michelin star in 2019.

Enjoy here a video from the Repsol Guide channel, where chef Begoña Rodrigo is interviewed. In this intervention, she indicates how La Salita and its gastronomic concept evolved.

Menu of La Salita de Begoña Rodrigo

The menu at La Salita de Begoña Rodrigo is marked by the season and the availability of ingredients.

Begoña Rodrigo is characterized by preparing and creating various tasting menus, whose dishes usually have a higher content of vegetables than animal protein.

The preparation of dishes with vegetables arises from his curiosity to combine different nuances of flavor, textures and colors in the same dish.

It has four tasting menu options available, which vary the number of dishes that compose them. These tasting menus are:

• Novença Menu: €105.70 per person
• Sangonereta Menu: €135.70 per person
• El Llauro Menu: €105.70 per person
• Llauro Sangonereta Menu: €135.70 per person

restaurant main courses

Although its dishes change according to the availability of seasonal ingredients, there are several dishes that are emblematic of the restaurant and that you cannot miss if they are available during your visit.

‌Among the most popular main dishes in the restaurant we find:

• Squid, pickled cauliflower, curry and parsley pesto.
• Parsnip, roots and truffle carbonara.
• Marine stew.
• Onion turned into royal.
• Pickled egg yolk, almonds, teardrop peas and caviar.
• Salsify, Jerusalem artichoke puree and Tuber melanosporum truffle.
• Marbled scallops and pine nuts.
• Vigil consommé accompanied by coca cod.
• Fresh king crab with tomato water and fennel cream, chipotle cream and jalapeño.
• Halophile coke.
• Turbot served with its roe and pilpil made with fish collagen.

Frequent questions