Origen

After a long career working in restaurants in Spain and around the world (Austria, UK, Singapore, Mexico etc), chef Àlex Vidal has returned to his roots to open his own restaurant, which is contemporary in feel and boasts a glass-fronted kitchen on one side of the bright dining room. On the menu, the goal is to showcase honest Valencian cooking, particularly from the Carcaixent area, and to provide a modern vision of traditional dishes and stews which are always prepared with organic and locally sourced ingredients. The supremely delicate broths and sauces warrant special attention thanks to their nuanced flavours and unquestionable technical mastery. Three tasting menus are available: Carcaixent, Origen and Ternils. One dish you won’t want to miss out on is the delicious “amparín” of leek, cuttlefish and peanuts, which pays homage to the area’s gastronomic heritage with its version of Carcaixent’s most emblematic tapa.

1. Emphasis on Local and Sustainable Ingredients

• The restaurant prioritizes locally sourced ingredients from the Carcaixent area, including organic produce and products from small, responsible suppliers.

2. 'Slow Food' Philosophy

• Origen adheres to a 'slow food' approach, valuing traditional regional cuisine, local products, and environmentally friendly practices.

3. Unique Tasting Menus

• The restaurant offers three unique tasting menus: Carcaixent, Origen, and Ternils, each showcasing the chef's modern vision of traditional dishes and stews.

Signature Ingredients

• Leek: Featured in the "amparín" dish, a nod to Carcaixent's gastronomic heritage
• Cuttlefish: Used in the "amparín" dish, showcasing traditional Valencian cooking
• Peanuts: Added to the "amparín" dish for texture and flavor
• Organic and locally sourced ingredients: Emphasized throughout the menu, highlighting the restaurant's commitment to sustainability