This restaurant, the more casual little brother of the prestigious Askua, in Valencia, is the project of brothers Jorge and Nacho Gadea. As in the flagship restaurant, it offers a menu based around the importance of the product above all else.
The menu at Askuabarra features sharing dishes either as tapas or slightly larger portions, including bull's tail, chicken and curry croquettes, steak tartare served on a small roll, and fried potatoes in a spicy tomato sauce. Its main dishes include hake with peppers, griddled hake cheeks, and the restaurant's star dish, Galician steak hung between 20 and 45 days. To accompany these dishes, you can choose from over 50 wines.