CASA CARMINA
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In a traditional setting, with mosaics on the floor and discreet ceramics on the walls, a dozen tables are elegantly set. The à la carte menu features traditional dishes revisited with a modern twist, such asarros amb fessols y naps (rice with white beans and turnips), and refined dishes like monkfish with mushrooms and prawns. Another specialty is farm-raised eels, served either crispy with pine nuts, or alli pebre (served with a garlic and chilli sauce), or prepared with onions and cinnamon, to reflect the Arab influence. There's always a suggestion of the day. And if you're just a little hungry, try the steamed Valencian mussels. Save room for homemade desserts, especially arnadí, a typical local cake made with pumpkin and almonds.
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