At the helm of the project are Grupo Xtra, Forty Group, and Grupo Montoro, committed to a weekday executive offering and a nighttime lifestyle experience from Thursday to Saturday at the brand-new Sky Business Center in Manises. The menu designed by Grupo Montoro revolves around product and seasonal cuisine, with special attention to fresh fish and selected grilled meats, as well as wood-fired rice dishes, in a sophisticated and exclusive setting.
The gastronomic scene of the Valencia metropolitan area adds a new and totally surprising proposal with the opening of Forja, the restaurant promoted by Grupo Xtra, Forty Group, and Grupo Montoro in the Sky Business Center of Manises. Thus, Pablo Montoro assumes the role of gastronomic director and partner of the project. Forja’s proposal, located practically opposite Manises Airport, is focused on product cuisine, with special attention to grilled meats and fish, as well as wood-fired rice dishes. All this in a sophisticated and exclusive atmosphere, with a dining room with capacity for 200 diners.
Forja is presented as a concept in its own right within the SKY ecosystem, where Pablo helps to configure the menu. However, the Chef’s signature will come into full force with the opening of the haute cuisine restaurant, Amaebi, which will be located on the first floor of the SKY building in a few months. This is an environment of more than 37,000m2 that has evolved in just three years into an innovative ecosystem of services with a range of dining, leisure, wellness, sports, and many other concepts, which promises to surprise the local public and completely revolutionize the idea of dining, with a wide range of possibilities.
From Monday to Friday at midday, the restaurant positions itself as a Business Lunch Club, a meeting point designed for the executive public working in the Sky Business Center and nearby companies. In this context, the space offers privacy, agile service, and a quality gastronomic proposal, ideal for professional meetings. All this, with the addition of its own parking, exclusively for clients.
Especially from Thursday to Saturday, Forja is transformed into The Place to Be, a destination for Valencia’s lifestyle public, both local and tourist, looking for a more social experience. The proposal is completed with live performances and music, with DJ sets inspired by jazz and blues, signature cocktails, and an atmosphere that combines gastronomy and design.
Grupo Montoro, at the head of the gastronomic direction
Although the gastronomic restaurant Amaebi will be Pablo Montoro’s main focus, the gastronomic direction of Forja also falls on his Grupo Montoro team. Here, each ingredient tells a story, and each hand forges it. The menu is designed to be shared and enjoyed both at lunch and dinner, with fire as the common thread. Pablo Montoro himself defines the concept of Forja as “craftsmanship, Mediterranean product, and tradition. We are going to be natural and close in order to offer a relaxed service. The whole room is going to be seeing what is happening in the service, with an open kitchen and a cocktail bar that will be the centre of attention. We have to get rid of elaborate cooking. Sometimes you don’t have to overcomplicate things: we want to go back to places because of how we have eaten in a simple way”.
It should be noted that although Pablo Montoro is the visible head of the project at a gastronomic level, the chef draws on profiles with high experience and quality in the sector who will now be in the day-to-day running of Forja: names such as Cristóbal Bouchet, restaurant manager; Diego Dato, gastronomic director; and Óscar Palma, executive chef.
Regarding the menu, Montoro explains: “Rice dishes, meats, and fish will have a strong presence. We are in Valencia and we have to bet on local produce, although we will also have a nod to other places in Spain such as Galicia”. All this, in a menu that will have about 55 references and in which stand out starters such as sautéed Mediterranean cuttlefish with cured bacon, grilled razor clams with orange vinaigrette, or all i pebre in a clay pot. Some proposals as main courses are the creamy rice with seasonal mushrooms with pork cheek and truffle, or the Spatchcock poussin, roast juice and toasted lemon if we talk about the meats. In the desserts, one stands out: the Valencian orange, horchata granita and mint.
On the other hand, the cocktail service will be one of the main points of attention on a daily basis. The central high bar, with stools around it, invites the diner to put the finishing touch to lunch or dinner there or, for those who prefer, to have a cocktail directly without needing to eat.
A project forged in the SKY Business Center
Forja is integrated into the Sky Business Center in Manises, a three-story building located right next to Manises Airport, on Calle Catarroja, 13. The gastronomic offer of the complex is articulated in several spaces with different identities. In addition to Forja, located on the ground floor and conceived as a contemporary gastronomic space with its own character, there is also Vita Healthy Bar, which for months has been serving both the center’s workers and the external public with a healthy and dynamic proposal. In the coming months, Amaebi, Pablo Montoro’s gastronomic restaurant, will also open, representing the most ambitious culinary offering of the complex and reinforcing its commitment to high-level gastronomy.
It is worth noting that the space has been designed for different uses, moments, and types of audiences. In addition, it recently received the Innova 2025 Award, which recognizes its concept of a hybrid business city. Currently, the SKY ecosystem brings together different complementary offerings. In the area of wellness, Sanax Fitness Boutique and Soul Belleza y Bienestar stand out, two spaces dedicated to training, health, and personal care. Added to this are mobility solutions with ClickRent, leisure experiences with the virtual reality centre developed in conjunction with Virtual Zone, and the upcoming opening of Bimbalü, a children’s park designed so that families can reconcile their time while enjoying the rest of the facilities.
In short, Forja offers a gastronomic experience adapted to different times of the day and week, with the following hours:
Monday to Thursday and Sunday:
Kitchen open: 12:30 – 16:00 h
Establishment hours: 12:30 – 21:00 h
Friday and Saturday:
Kitchen open: 12:30 – 16:00 h / 19:30 – 23:00 h
Establishment hours: 12:30 – 01:30 h
Forja Bar, designed for enjoying cocktails, music, and a nighttime atmosphere, maintains extended hours:
Monday to Thursday and Sunday:
Kitchen open: 12:30 – 20:00 h
Establishment hours: 12:30 – 21:00 h
Friday and Saturday:
Kitchen open: 12:30 – 23:00 h
Establishment hours: 12:30 – 01:30 h
With Forja, a gastronomic aspect that has been little explored to date in Valencia and its metropolitan area is born. A restaurant with a different proposal in itself, at the same time for related to daily and family life. Forja is already setting trends in Valencia and its metropolitan area.
Report by ‘24/7 Valencia’ team
Article copyright ‘24/7 Valencia’
MORE ABOUT FORJA
Web: https://forjarestaurante.com/
Instagram: https://www.instagram.com/forjarestaurant
MORE ABOUT SKY BUSINESS CENTER
Instagram: https://www.instagram.com/skybcenter/
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