The human element is essential at Casa Montaņa and so is the raw material.

Anchovies come from Santoņa and are purchased and stocked in their season.

We have an expert whose job is exclusively to remove the fishbone and slice the anchovies in filets. The result is their balanced taste and texture which blend perfectly in the mouth.

Michirones (cooked fava beans), are a classic in the history of Casa Montaņa.

Our potatoes come from a single harvest and are collected around the festivity of "El Pilar" in October in the dry area of the Montes Universales, more precisely in the town of Guadalaviar. They are tasty and keep their texture. We use them to prepare "patatas bravas", codfish croquettes, and "ajo arriero" in the style of Requena.

Another ingredient in "Cod fish croquettes" is pine nuts, following the traditional recipe from Canyamelar (Cabaņal). This dish is in great demand during Lent, the same as "titaina", another typical recipe from Cabaņal, prepared with tuna (tollina), tomatoes, peppers and pine nuts.

Our Mediterranean character is present in Valencian "clochinas" or mussels. Besides going through a selection process by our supplier, our chef discards those that don't meet Casa Montaņa's standards.

Grilled sardines and fried anchovies come straight from the boats in Castellon, and the grilled squid comes from the beach.

All the canned goods (mussels, cockles, razor clams and clams) come from the "Rias" in Galicia in sizes that are hard to find.

Iberian cold meats and sausages, "cecina" from Leon and 100% acorn cured ham complete our selection of cold dishes.

The sliced beef sirloin with tender garlic is also part of our varied menu.

For desert, we have an excellent cured cheese from Zamora which is widely acclaimed, and we are also very proud of the cheese from the Espadan Sierra, a cheese with external fermentation and natural curd.

For sweets we recommend the "tocino de cielo" with tomato marmalade, the secret of which is a good beating by hand.

Casa Montaņa maintains, as a differentiating trait, an extensive list of wines, kept at a constant temperature and humidity, with over one thousand references from around the world, and with special emphasis on wines from Valencia. All of them can be tasted week by week by the glass.

Our cellar holds as many as 20.000 bottles.