Meats and seafood will be the stars of this fire-based gastronomic experience. Valencia welcomes one of the last openings of the year. It’s ‘Black Taurus’, the temple of fire that opened its doors this week at Calle Conde Altea, 30, where playing with the ingredients is the only rule of a culinary experience that presents itself as Mediterranean, but hides many more surprises!
“We like to say that we are elegant and that we’ve arrived to create cuisine with character,” says Irene Méndez, head of the restaurant. They’ve come to play: with the ingredients, the menu, the dining room, and the grill. Embracing tradition and innovation equally, to transform familiar recipes into the most special dishes.
With an elegant aesthetic in black and gold tones, bronze lighting, and an intimate atmosphere, ‘Black Taurus’ was born as a project backed by a group of partners with years of experience in the gastronomic sector, who are committed to unpretentious and fun cuisine. Because, although its ambiance may initially seem sophisticated, its philosophy is clear: food should never be boring.
A Menu with Influences
At Black Taurus, the Mediterranean is the starting point. However, the menu is complemented by recipes that fuse the best of both worlds, moving away from the classic and incorporating little-explored combinations and nuances.
The result is a menu where signature cuisine, fresh produce, and quality coexist with meticulous technique and a novel touch that distinguishes each dish, among which are:
🔥 The cod cheek croquettes in pil-pil sauce, which promise to surprise diners with their powerful flavor. 🔥 The bluefin tuna tartare with soy caviar, whose preparation is highly technical due to the spherifications that simulate caviar.
🔥 Grilled langoustines with meunière butter. The grilled flavour is not only prominent in meat, but also in seafood and fish.
🔥 The Japanese Wagyu ribeye steak (grade 5). It is the highest quality cut of this type of beef, meaning it is a tender and very juicy cut.
🔥 Or the aged beef T-bone, the famous cut whose bone is T-shaped and joins two parts: the tenderloin and the ribeye.
Meat plays a very important role in the project, as they offer select cuts, which are the stars of the grill. The menu is expanded with a dessert section, where their cheesecake with cookie crumble and salted toffee and the cremaet flan stand out. “We aim to put a spin on classic recipes and, in this case, give them a Valencian touch,” adds Isaías Sánchez, head chef. And that’s not all; the newly launched menu features a constant stream of off-menu specials, influenced not only by Mediterranean but also international cuisine. Like any pantry, they depend on the season, so they’ve already announced that they will adapt the products accordingly.
Elegance and quality ingredients
At Black Taurus, black represents intensity and the bull, character. “We wanted the name to be powerful, to convey who we are and what we’re here to do,” explains Irene. That’s why they chose a term that evoked fire, power, and quality ingredients. Ingredients that, whenever possible, will be grilled.
The space for enjoying these dishes is divided into two areas: the main dining room—with seating for 50—and the terrace, right in the heart of the city. The grill is hidden from view so diners can enjoy the experience peacefully, barely noticing the smoke, but its aroma permeates every dish and preparation that comes out of the kitchen. Customers also select the cut of meat they will later savour, making them part of the smoky experience. Because, as they explain, it is this intimate and detailed experience that makes all the difference.
Here, the fire sets the pace, while imagination generates new flavours. Ultimately, Black Taurus’s purpose is clear: to ensure that food is never monotonous. “And for that,” they conclude, “they just have to let us have fun with the ingredients from beginning to end.”
Report by ‘24/7 Valencia’ team
Article copyright 24/7 Valencia
BLACK TAURUS
C/ Conde Altea, 30
Reservas: 960 54 06 26
019920
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