Ricard Camarena couldn’t wait any longer. His new project, No Bar, isn’t quite ready yet, but his eagerness to fire up the kitchen got the better of the wait. Since last Saturday, March 14, the restaurant has opened its doors every morning from 9:00 a.m. to 12:00 p.m. to offer what, according to the team itself, was always one of the things they most wanted to do from the start: serve lunch.
“Because it’s March. Because it smells like Fallas. Because this is Valencia,” the project explains in a statement to justify a partial reopening that, they acknowledge, “is driven by a lot of momentum and pent-up desire.”
NO BAR’s full reopening will take place before the end of the month.
The Valencian “esmorzaret” with the Camarena stamp
The concept embraces the tradition of the Valencian lunch, just like at Central Bar. That mid-morning ritual typical of Valencia is brought to life with recognizable ingredients, technique, and personality.
The sandwich menu does not disappoint, with offerings such as roast beef with Café de Paris sauce, melted cheese, and mushrooms; the Iberian pastrami sandwich with pickles and mustard; the black-and-white sandwich with fava beans and scrambled eggs; the pork knuckle in dark beer with capers and lettuce hearts; or the “matrimonio” with esgarraet and pickled piparras.
Rounding out the menu are pepper-crusted roast pork loin with red mojo sauce and cheese, and garlic-roasted swordfish with cheese and spinach.
For those who want to round out their lunch in true tradition, there are also sharing plates: “Ricard Camarena” Russian salad, “carbonara-style” patatas bravas, Asturian-style chicken croquettes, anchovies, boquerones, cuttlefish with mayonnaise, and a selection of desserts.
The lunch is rounded out, as one would expect, with drinks, coffee, and dessert.
Where, when, and an important notice
No Bar is located inside the Kora Lluna flex living space, at 44 Arquitecto Alfaro Street, in the Poblats Marítims neighborhood of Valencia, in the Cabanyal-Canyamelar area.
During these first few days of partial opening, capacity will be limited to 100 people. And there’s one detail you should be very clear about before showing up at the door: reservations are not accepted. First come, first served.
