Every time I travel I choose very carefully the places where I am going to eat and always include in the list at least one fine dining experience with modern cuisine based on local ingredients. This time in Valencia I was lucky to discover a relatively new restaurant. Xanglot is a cosy place with indoor sitting just two minutes away from Plaza de la Reina and El Micalet.
Sandra Jorge is the head chef here. She gave up business school to bring her culinary ideas to life and make her dream come true. Her most intriguing menu includes rose fish, skate wing and pig trotters.
In this interview, Sandra shares her story of opening a restaurant right before Covid and surviving, explains the differences between “paella” and “arroces” and gives useful tips about cooking these dishes.
In this interview Sandra shares her story of opening a restaurant right before Covid and surviving, explains the differences between “paella” and “arroces” and gives useful tips about cooking these dishes.
When did the passion for cooking start for you? When did you understand that you wanted to work with food?
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