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Ameyal - Valencia
 

Ameyal - Valencia

The Mexican haute cuisine (still largely unknown by many) launches its temple in Spain. Note down this name and leave all your preconceptions behind.
A mineral spring, a beautiful waterfall embellishing the rocks, a stream that has served as a source of wealth to many people and generations; that is the meaning of the word "Ameyal" in Nahuatl language spoken in the pre- Hispanic Mexico. A fountain of flavours, aromas and great a great portion of originality are today spouting out of this restaurant located in the heart of Valencia. This tiny Mexican "fragment" is glittering in the centre of the capital of Turia. The soul of this restaurant is Oscar Asiain who works hand in hand with the flair of the chef Mauricio Gomez Vives. As Oscar recalls, the idea of opening a Mexican restaurant in Spain came to his mind by accident: "During a spontaneous family conversation when weighing up the possibility of leaving Mexico to improve the quality of life of our family and when contemplating options, we decided for Spain. That's when we came up with the idea of launching a restaurant which would put the name of Mexico cuisine on the map and, consequently, would promote the real Mexican flavour. When assessing where we would have a better chance to develop this concept of gastronomy we were thinking of the three most important cities in Spain. Finally, we chose Valencia for its quality of life, climate, people, gardens and for the possibility to establish an unprecedented business". Ameyal, a restaurant that defends the knowledge of "Haute Mexican Cuisine" as a philosophy and roadmap, was born from the most inner feelings of its owners. "It's a concept that leads us to differentiate between various aspects surrounding our environment (like fast Mexican food). We propose the so called "fine dining" which stands for premium services provided in every aspect of our business. We also restore the traditional recipes in order to put them on tables in a modern, original and creative way, thus creating a mixture of flavours surrounding our unique dishes and drinks", explains Asiain. The chef of the kitchen, Mauricio Gomez Vives, is in charge of all the magic. He has a long and successful career both in Mexico (El Lago, Bistro or Restaurante del Bosque), and in Spain (Hotel La Bobadilla, Santo or EME). His skilled hands create authentic flavours, without cheating or frills. "In Ameyal, there is no space for imitation or substituion. The dishes have to be exactly the same as if you were eating in Mexico, with all their ingredients and techniques. Our first season is highlighted by dishes coming from Puebla, Yucatan, Veracruz, Sonora, Guerrero and Mexico City, but our plan is to keep broadening our range", says Oscar Asiain. Authentic fresh Guacamole (made of fresh avocados, granada, cilantro, onion, green pepper, cheese and tortilla chips), Mexican corn bread, baked marrow, duck mole enchilada, fine bean cream, tacos of cochinita pibil, Aztec soup and an extensive cocktail menu with all kinds of tequila and mezcal make up a varied menu that delves into the depths of Mexian culture which will always fascinate us with its secrets.
 
 
information
Carrer del Comte de Salvatierra, 39. Valencia
www.ameyal.es
 
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