‘PASQUAL & SHEILA’ INAUGURATES ITS SECOND RESTAURANT IN VALÈNCIA AND PRESENTS TWO NEW PROPOSALS CENTERED ON SEASONALITY AND WELLNESS

The restaurant opens a new space at Av. de Francia, 14, featuring a large terrace designed to enjoy gastronomy outdoors! València has a new gastronomic destination. Pasqual & Sheila, the international and local cuisine hospitality project that has already conquered València at Plaza de la Reina, has just inaugurated its second restaurant in the city, located at Avenida de Francia, 14. The new venue maintains the essence that has defined the brand since its inception: creative, accessible, and worldly cuisine. Additionally, it offers very attentive and close service, and a vibrant aesthetic where colour, design, and art are part of the experience. The establishment is a corner building surrounded by large windows, which multiplies the entry of natural light and reinforces the cheerful atmosphere that so characterizes ‘Pasqual & Sheila’.

Added to this is one of its major bets for this new stage: the large terrace conceived to become one of the area’s gastronomic meeting points. An ideal option for breakfasts, lunches, afternoon snacks, and dinners outdoors throughout the year. “We wanted this new restaurant to reflect everything that defines Pasqual & Sheila: a cuisine designed for enjoyment and a creative, welcoming atmosphere with a proposal capable of adapting to different moments of the day,” highlights the group’s management.

Two new proposals

Coinciding with the recent opening, Pasqual & Sheila presents two new gastronomic proposals. On one hand, the high protein menu, designed for those seeking a balanced diet without sacrificing flavour. A proposal especially intended for athletes, active people, and wellness lovers, where proteins play a special role within a cuisine that remains fresh and contemporary.

On the other hand, the restaurant also debuts its new seasonal menu, a menu that stands out for its seasonal products, placed at the centre of the dish, respecting the ingredients and enhancing their natural flavour. Among the standout dishes in this proposal are:

The roast beef salad, one of its great successes, with roasted tomato, potatoes, marinated pepper, and arugula. A proposal that is also high in protein.

The miso salmon fillet —by nutritionist Sofía Rozhko—, served with seasonal vegetables and curry cream. A main dish that focuses on high nutritional value.

Or the gazpacho with prawns, a fresh and summery reinterpretation that combines cucumber, pepper, avocado, and paprika oil.

The sweet side stands out with fruity and fresh desserts, including the Basque cheesecake with cheese cream, ube, and blueberries; or the mango pure zero with sponge cake, mango and passion fruit coulis, and cereal crumble. The drinks are also a plus to the menu, such as green tea with lime and strawberry or the iced protein latte.

One of the restaurant’s differentiating elements is its commitment to artisanal production. It features its own bakery, where it produces fresh bread daily and a carefully selected range of pastries—also available for sale in its locations, complementing the café section—among other products.

A creative universe

Pasqual & Sheila is a story. The characters who give the restaurant its name are part of the creative universe that inspires the project: Sheila, a restless woman eager to discover the world, and Pasqual, her faithful dog, who accompanies her on every adventure.

Together, they represent the curiosity to explore new destinations, flavours, and experiences. This philosophy is translated into both the menu and the restaurant’s atmosphere and is further complemented by a pet-friendly policy, so customers can share the experience with their pets every day of the week, from 9:00 AM until approximately midnight.

At the helm of the gastronomic proposal is internationally recognized executive chef Vova Tashaev. The project’s history is deeply linked to the life journey of its creators. After the start of the war in Ukraine, where they were already conducting their hospitality business, they found València to be the ideal place to begin a new stage. “We were looking for a quiet, open city, with a philosophy of life close to our own and a climate that invited us to enjoy the streets and gastronomy all year round,” explains Tashaev.

To mark the opening and the launch of the new menu, this Thursday Pasqual & Sheila held two private events for communicators, content creators, and professionals linked to sports and the wellness sector. Both gatherings took place on the new restaurant’s terrace and served to exclusively present both the high protein and seasonal menus. Two proposals that give meaning to this new space where gastronomy, wellness, and lifestyle coexist naturally.

Report by ‘24/7 Valencia’ team

Article copyright ‘24/7 Valencia’