Dos Estaciones Menu

At Dos Estaciones, the menu reads like a tightly curated seasonal progression that balances coastal freshness with deeper, more rooted Valencian flavors. The opening “Para empezar” sets the tone with refined bites such as Anchoa 000 y “coca de dacsa”, followed by a trio of oyster interpretations including Ostra valenciana, apio y manzana verde, Ostra valenciana, zumo de tomate y jerez, and Ostra valenciana, jugo de pollo al ajillo y raifort, alongside the savory depth of Cecina curada. The main courses continue this dialogue between sea and land with dishes like Merluza con patata chafada y jugo de pimiento en salmuera, Pescado de lonja, berenjena en texturas y jugo de mejillones picante, and more robust plates such as Vaca de la sierra de la Demanda, maíz y mostaza verde, Paletilla de cordero, cebolletas tiernas, castañas y mantequilla tostada, and the indulgent Cochinillo crujiente, mole y albaricoque, each showcasing layered sauces and precise technique. To close, “La estación más dulce” offers a thoughtful, ingredient-driven dessert sequence featuring Granada, hibiscus, coco y pan de especias, Naranja, hojas de mandarina, azafrán y piña, Calabaza, queso azul y canela, Hojaldre, manzana y vainilla, and a final Tabla de quesos artesanos, reinforcing the restaurant’s commitment to seasonal produce, textural contrast, and a cohesive tasting journey from start to finish.