The overt minimalism of the Arrop in Gandia makes for a spectacular contrast with the lavishness of the dishes served up in this 30-seater , which has rightfully earned its place as one of the city’s unmissable eateries. It is run by Mari Carmen Bañuls and Ricard Camarena, who has revealed himself to be an unquestionable master of earthy cuisine with a modern twist – a skill that has earned him a Michelin star while still in his early thirties. Starters such as Gamba de Dénia (Dénia prawn) or Cremoso de torta del Casar con trufa, anchoa y consomé gelé (cream of Torta del Casar cheese with truffles, anchovies and consommé gelé) and rice dishes such as Bogavante y coliflor (lobster and cauliflower) or Pichón, boletus y trufa (rice with young pigeon, ceps and truffles) provide a taste of Camarena’s artful blending of surf, turf and the seasons. The gastronomic experience at Arrop is then perfectly rounded off by a competitively priced wine cellar brimming with wines to enjoy and to share – exciting wines that encourage reflection and dreaming.

Camarena opened Arrop in October 2004 and it was soon featuring within the pages of the most prestigious restaurant guidebooks but the major boost came in January 2006 when Arrop was declared Restaurant Revelación at the Madrid Fusión Gastronomy Summit. The awards continued to pour in throughout 2007, with the Chef of the Year award from the Valencian Academy of Gastronomy, which was followed just weeks later by its first Michelin star. Arrop is closed on Sundays and Tuesday evenings, and offers a 58 sampling menu for full tables and a set express menu for 28.

The recipe “Squid with black pudding”

INGREDIENTS AND PREPARATION (for four peolple):
• Cep stock 30 g of sliced and frozen ceps, 100 ml of chicken stock, 2 g of truffle vinegar, 1 tbsp of sliced garlic and parsley.
Sautée the garlic, mushrooms and parsley. Add the stock and allow to infuse for three hours. Drain.
• Cream of black trumpets 10 g cleaned and finely chopped black trumpets, 50 g chopped ceps, 10 g almond butter, 200 ml cep jus, 12 g resource, 17 g vegetable gelatine, 1.2 g Santana, 4 g gelburger and 15 g truffle vinegar. Sautée the black trumpets in a little truffle oil. Add the cep jus, gelatine and gelburger. Stir constantly until boiling. Pour into a gastronorm container and freeze. Remove in one piece and cut into 2.5 x 2.5 cm pieces, allow to thaw.
• Jus of beans and turnips 600 g swede, 200 g pig’s tail, 1 onion black pudding, 300 g dried white beans (soaked), 150 g veal shank, 150 g pig’s cheek, 150 g hen, 100 g pancetta, 100 g potatoes, 80 g chard stalks, a pinch paprika, 75 g sautéed chopped onion and garlic and 2.8 litres water. Lightly fry the meat. Add the sautéed chopped onion and garlic, paprika and swede. Fry lightly. Lightly fry the chard stalks, add the beans and pour in the water. Cook over a medium heat for three hours. Add the potatoes. Cook for one hour, pour through a fine sieve and whisk to homogenise the starch from the stock.
• The squid Separate the legs from the rest of the squid. Set aside the tentacles and the clean squid. Flour the tentacles and fry. Sear the squid on a griddle for 15 seconds on each side. Season with curry salt and black pepper.