Author Archives: Pou de Beca

NEW AUTUMN MENU II

 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

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) 

 

 

Inés, Eulogi, the Marina, the Pou de Beca...

Inés, Eulogi, the Marina, the Pou de Beca...

"Monsalvage", Inés told us that this was the surname she took to differentiate herself from all the other Inés Cardonas in her family and in her region, the name suits her well enough, she is no longer a little girl ( and maybe that's why) he doesn't know about composure, conventions or appearances. Nature is beautiful and it is largely because and and enough, no it is for no one, it doesn't want to appear, it doesn't need to be liked, it exists, beyond us looking at it, beyond those who look at it, beyond the filters we put on the focal points, I would like that to be the great teaching of these days, the firmness in the search for the return to the wild.

Eulogy Peiró was the vehicle that took her to the Pou de Beca, the facilitator and also the path. He permeates everything with truth and that naive and always virgin curiosity that helps him continue to surprise himself every day, in every dish he tastes and in every dish he makes, in every letter he reads and in every one he writes.

La Marina, has become for us, in recent years, an overwhelming find, both for its orography and landscapes and for the idiosyncrasy of the aborigines, we have not yet met anyone "normal" and that in these gray and flat times is a guarantee of adventure and emotion. Thank you for being, for speaking, and for guarding the flame so carefully!

In the last few days with Inés and Eulogi, we went to the fish stalls, we bought and did laundry with the fish farmers, we discovered the names of each fish here and there, how it is cooked and why, in which pans and with which wines and by turns to the techniques that we have given, by reflections on the paths to and from the recipes that we have made, all the paths, all of them! they took us, they take us, to the same place: to women, to our mothers, to our grandmothers and aunts, to the guardians of the home, of the community and of food, how much knowledge and what lack of recognition .

We will continue to research, learn and share because this is our essence, our reason for being, we will continue to open our arms and hearts to all the people who want to show us what it's like and want to see what we are like, in the world of fish , that of the bench or that of the memory. Thank you for BEING, thank you for that.

 

Below is a small photo collection:

Cooking in Borriol
Castelló central market

WORKSHOP CYCLE: Sustainability at the table – Cheeses, July 22

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:

The Los Corrales artisan dairy was born in 1990 in Almedíjar, in the Sierra de Espadán Natural Park.

We make our cheeses with our own recipes, original recipes developed by ourselves that seek to express the reality of the landscape and the land that surrounds us. Therefore we can say that we make "AUTHOR CHEESE".

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 DAY IN MEXICO, JUNE 24 '23

TRIBUTE TO MEXICO DAY: Gastronomy, culture and music.

For Saturday 24 June at Pou de Beca we have prepared together with friends from Mexico, the United Kingdom and the Valencian Country, this day in a Mexican key.
(I.e. 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! 🔝🔝
RESERVATIONS AND MORE INFORMATION:
️ ️ 964320459

A step back... to gain momentum

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)

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

RESTAURANT HOURS

OUR RESTAURANT HOURS ARE FROM WEDNESDAY TO SATURDAY AT NOON.

WE RECOMMEND BOOKING BEFORE:

TELEPHONE: 964 32 04 59

MAIL: poudebeca@gmail.com

Territory Menu-Autumn 2022

**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

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

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