AUTUMN MENU II     

Entrants

Village bread, hanging tomatoes and varietal extra virgin olive oils from the regions of Castelló

Salad with orange, haddock, cabbage and olives

Grilled seasonal vegetables with romesco sauce and haddock brandade

Trinxat de la Cerdanya with egg and ham

Main courses to choose from

Organic beef from Fernando Robres grilled

Baked lamb with a hint of organic honey Peach bite (Traditional preparation)

Grilled meat

Homemade canned meat (Traditional preparation)

Sweet rice of the day – Sènia PDO Valencia rice (minimum 2 p.)

Mushroom ravioli and raw milk cheese Espadán de The Corrals

Fish of fish market

Dessert to choose from

Some homemade sweets…

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The menu includes 1 basket of bread and Benassal water

The menu is served by a full table

PRICE: € 35,00 (VAT INCLUDED)

TERRITORY MENU 

Fall 2023

Entrants

village bread, hanging tomato - CV Quality Brand Product i organic extra virgin olive oils of the counties of Castelló – Certified product pthe CAE-CV

Fall Salad (Ecograu organic mesclum – CAE-CV certified product, Mollar d’Elx Pomegranate-PDO Granada Mollar de Elche, Vinalopó grapes – PDO Vinalopó bagged table grapes)

Hazelnut cream from Benassal and Ecograde organic tubers – Product certified by the CAE-CV

Main courses to choose from

Organic beef by Fernando Robres brasa – Product certified by the CAE-CV

Baked lamb with a touch of honey

Grilled meat

Sweet rice of the day – Sènia PDO Arròs de Valencia (minimum 2 p.)

Mushroom ravioli and Espadán de Los Corrales raw milk cheese

Fish of fish market

Provost

table of formats artisans and ecological de Catí – Product certified by the CAE-CV

Dessert to choose from

Homemade nougat ice cream – IGP Jijona

Ribera del Xúquer persimmon mousse-PDO Kaki Ribera del Xúquer

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The menu includes 1 basket of bread and Benassal water

The menu is served by a full table

PRICE: € 35,00 (VAT INCLUDED) 

At Pou de Beca, this summer we are starting a cycle of workshops to work on the values ​​of sustainability in the kitchen. For us, the task of spreading our way of making gastronomy is very important and if it is done by trusted friends and suppliers, then so much the better!

We will start with Maite and Angel from the Quesería Los Corrales de Almedíjar. In his own words:

Below is the program for the day:

10:00 Welcome

10:30 Workshop with theory and practice in dairy production, types of fermentation and rennet (native vs standardized)

13:30 Cheese tasting The Corrals

14:30 Dinar

We will wait for you!

TRIBUTE TO MEXICO DAY: Gastronomy, culture and music.

 Matilde's recipes, Mexican from Valencian lands, on the plate and in the drink!

 The art of Antonio Chacón, a Mexican living in Borrina.

 The musical note by Dj Drew y Punto, from Great Britain to Atzeneta del Maestrat

An intercultural trip you can't miss! 

 poudebeca@gmail.com

 964320459

A step back... to gain momentum

Our society, even more so since we live it from virtual social networks, is a showcase where the virtues, the strengths and the beautiful side of things are almost always displayed, where there is usually no room for reflection , for doubts or for weaknesses. We have never been, in that field, neither an example nor a reference, nor will we be now. We live unconsciously forced to never stop pedaling, to never slow down so as not to be ahead, to always show a smiling profile, no matter how much the other (profile) is crying or doesn't know what face to make. Responsibilities all, obligations: the precise ones, but out of inertia we don't want any that take us to places we didn't want to go. This summer we slow down, we stop, partly only, to be able to project ourselves into the future, to be able to decide that we want to be adults, to continue doing, to the extent of our possibilities, only those things that we feel like to do. We will also slow down for the health of our workers and our families, because if it is now when they need us, we do not want to wait to regret it when it is too late.

We are good at doing what we like, with the passion we put into it and the enthusiasm that pushes us when we have a clear goal, we have no fear of losing our position or having to start again, even after the summer or after crossing the desert that may touch us: if that Moisés was able to part the Red Sea with the army of hungry people he was carrying behind him, how are we not going to overcome the tsunami that belongs to us, however pestilently blue-green it is, with our people, our reasons and our desires?

We want land, to return alone, to redo the knots that tell us who we are and to be able to look each other in the face. Now, this can tie in with the rhythm that our guests ask of us, the people who come to spend a few days in our house, to get to know our land, our history and our palate. Also with celebrations and events that we already have scheduled and others that will be taking place, with the cooking workshops that we will continue to do and with the trips that we will make to other kitchens and other houses, in short, with everything that does not require too many people or too many speed

Good, clean and fair, this time for us too. We'll be telling you, for sure, for now: thank you for your understanding and for your patience, we assure you that it will be worth it. Bye now!

• ACCOMMODATION OPEN ALL SUMMER
• FOR EVENTS YOU CAN CONTACT US BY EMAIL (poudebeca@gmail.com)
• EVENTS SCHEDULED BY US: WE WILL INFORM YOU HERE.

MENU Lent (tova)

Cod we are Lent...

Entrants

village bread, hanging tomato from Alcalà and Castelló oils (PDO Oil from the Valencian Community)

"Nests" of field vegetables, their egg and brandade of cod

Calçots, artichokes and romesco

Candied beans for the cold

Main course (to choose)

Homemade preserves Typical dish

Grilled "eco" beef

Grilled meat Typical dish

Baked lamb with a touch of honey (€4 supplement) Typical dish

Sweet rice from galleys and artichokes (minimum 2 p.)

Fish of fish market

Pumpkin and toasted almond ravioli with sauce raw milk cheese from Los Corrales

Desserts

Some homemade sweets…

The menu also includes a basket of bread and water from Benassal

The menu is served by a full table

PRICE: € 33,00 (VAT INCLUDED)

The menu can be adapted to people with intolerance, vegetarian or vegan

OUR RESTAURANT HOURS ARE FROM WEDNESDAY TO SATURDAY AT NOON.

WE RECOMMEND BOOKING BEFORE:

TELEPHONE: 964 32 04 59

MAIL: poudebeca@gmail.com

**MENU TERRITORY**

Autumn – 2022

Entrants

Village bread, hanging tomato from Alcalà and extra virgin olive oils from Castelló  ecological

ham will be and organic cheeses from Catí with jams from Dulces La Cartuja

Ecograu ecological mixture with pomegranate Mollar d'Elx, grape from Vinalopó and marcona almond from the land

Cream of organic tubers from Ecograu with mushrooms

Main course (to choose)

Duck breast with apples and figs

Grilled meat (*) (Typical dish)

Baked lamb with a touch of honey (€4 supplement) (*) (Typical dish)

Sweet rice of the day – Sénia DO Valencia rice (minimum 2 p.)

Mushroom cannelloni and Espadán de Los Corrales raw milk cheese

Cod fish (*)

(*) Dishes garnished with organic vegetables from Ecograu 

Desserts (to choose)

Artisan nougat ice cream DO Xixona

Ribera del Xúquer persimmon mousse

The menu is served for a full table | Includes 1 basket of bread and Benassal water

PRICE: € 33,00 (VAT INCLUDED)

The menu can be adapted to people with intolerance, vegetarian or vegan

MENU 

Winter III - 2022 

Entrants

Appetizer of the house

Salty, sweet, bitter...

Artichoke tartare, avocado and smoked lettuce 

Au Frenchified

Gooseberry ravioli, esperiega apple and its sauce

Slow food spoon

Beans from confit, galleys and saffron of the Jiloca 

Main course (to choose)

Eco-grilled beef 

Lamb cannelloni with camagrocs

Pork cheeks confit in rosemary and muscat with their sauce  Typical dish

Grilled meat Typical dish

Baked lamb with a touch of honey (surcharge 3 euros) Typical dish

Sweet rice of the day (minimum 2 p.)

Codfish (consult)  

Homemade fresh pasta ravioli filled with pumpkin, truffle and camagrocs

Desserts

Some homemade sweets…

The menu also includes a basket of bread and water from Benassal 

The menu is served by a full table

PRICE: € 30 (VAT INCLUDED) 

The menu can be adapted to people with intolerance, vegetarian or vegan

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MENU 

Winter- III 2022 

Starters

Appetizer of the house

Salty, sweet, bitter...

Artichoke, avocado and smoked milk tartare 

French poultry

 Goose ravioli, apple wait and its sauce

Spoon slow food

Beans from confit with galleys and Jiloca saffron 

Main course (to choose)

Eco-grilled veal 

Lamb cannelloni with mountain gluttony

Confit pork cheeks with rosemary and muscatel Typical dish

Grilled meat Typical dish

Baked lamb with a touch of honey (supplement 3 euros) Typical dish

Sweet rice of the day (minimum 2 p.)

Fish market (consult) 

Homemade fresh pasta ravioli filled with pumpkin, truffle and mushrooms

Desserts

Some homemade candy…

The menu also includes a basket of bread and water from Benassal 

The menu is served for a full table

PRICE: 30 € (VAT INCLUDED)

The menu can be adapted for people with intolerance, vegetarian or vegan