The story
No Bar may sound contradictory, but this València spot from Michelin-starred chef Ricard Camarena is exactly that—a sleek, no-bar concept where counter seating and a buzzy, modern vibe take center stage. As creator Cosa mangiamo oggi? noted, “everything was really good, from the gildas to the clochinas,” pointing to a tight menu of Spanish classics with refined execution. The Gilda de Pulpo, Croquetas de Jamón, and Sepia con Mayonesa de Perejil all earned praise, as did the Clochinas con Salsa de Mantequilla y Cítricos and Berenjenas Fritas with mayo and chives.
The reviewer was upfront: “Not cheap, but worth it for the quality.” That sums up the trade-off at this Poblats Marítims destination—a place where fine-dining precision meets relaxed, counter-seating energy. For those seeking Ricard Camarena’s touch without a tasting-menu commitment, No Bar delivers an accessible but elevated tapas experience in a cool, unpretentious setting.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the Gilda de pulpo, calling it a standout bite. The overall vibe is one of simple, confident, and satisfying Basque-inspired cooking.
“I love starting with a gilda because it's crunchy and acidic, it really makes you want to start dinner. This octopus version is something I've never tried before — it's great.”
What creators say
1 creator has covered No Bar. Most active: Cosa mangiamo oggi?
One of Ricard Camarena's many places — a Michelin-starred chef's no-bar concept. Everything was really good, from the gildas to the clochinas. Not cheap, but worth it for the quality.
Dishes mentioned
Gilda de Pulpo
I love starting with a gilda because it's crunchy and acidic, it really makes you want to start dinner. This octopus version is something I've never tried before — it's great.
Croquetas de Jamón
This jamón croqueta is very béchamel-heavy, very naughty, and delicious. The breading is perfect. Of the ones we've tried in Valencia so far, this is the best one in my opinion.
Berenjenas Fritas con Mayonesa y Cebollino
Fried aubergine bites with a topping of what looks like siphoned mayonnaise and chives. The girl serving the tables recommended it — it's a bomb, guys. So good, so, so good.
Sepia con Mayonesa de Perejil
Cuttlefish, usually served whole and grilled with mayonnaise on the side, here it's a little deconstructed with parsley mayonnaise. It's good! Not specifically Valencian, but common along Spain's Mediterranean coast.
Clochinas con Salsa de Mantequilla y Cítricos
These are clochinas, the typical mussels from Valencia, cooked in a much fancier way. The smell is incredible. I have to say, those scruffy steamed ones from La Pilareta hold their own — one-one, tied game. But this little sauce, buttery and tangy, is really the game changer. You simply can't skip the scarpetta with bread.
