The chef from Saiti and the chef from L’Estibador transform a dinner into a gastronomic journey between the Atlantic and the Mediterranean through a one-off menu inspired by local produce, memories and the region.
On 31 July, L’Estibador, the restaurant situated in El Saler, between the Mediterranean Sea and the Albufera Natural Park, will be the setting for a unique gastronomic event. Renowned for a cuisine in which seafood and Mediterranean tradition are reinterpreted through a contemporary lens, the restaurant will welcome Vicente Patiño, head chef at Saiti, and Jonathan Santana, its executive chef, for the first time, in an experience conceived as a journey between two seas. A menu created exclusively for this evening, born from a dialogue between two ways of understanding gastronomy: one deeply rooted in the Mediterranean and the other shaped by the memories and flavours of the Atlantic.
Entitled ‘A story between seas’, the menu makes the ingredients the central theme of the entire experience. Each dish has been designed to offer a different perspective on the same ingredient, exploring various techniques, ageing processes, cooking methods and textures to weave a narrative that unfolds dish by dish.
The menu begins with a series of appetisers, including sashimi cured in nori seaweed, a smoked pâté served with brioche and plum tartare, and a ‘fake’ nigiri made with aged sea bass, followed by dishes that bridge the two regions, such as ceviche with charcoal-grilled red sweet potato, the surprising pairing of pork and sea bass, a reimagined espeto, a Canarian sancocho and a creamy rice dish with seaweed and sea fennel, before concluding with a tribute to Valencian citrus fruits and a dessert inspired by Tirma, one of the most iconic flavours from Jonathan Santana’s childhood.
The menu also reflects the personal journeys of both chefs. Vicente Patiño, awarded two Repsol Suns and recommended by the Michelin Guide, has for years championed a style of cooking where seasonality and local produce dictate every decision. Jonathan Santana, for his part, has developed a culinary approach where contemporary technique coexists with absolute respect for the ingredients – a philosophy he began to consolidate during his specialisation in fish and new cooking techniques at the Basque Culinary Centre.
That training also marked the beginning of a very special connection with Aquanaria sea bass, farmed in the open sea off Gran Canaria, the chef’s home island. An ingredient which, beyond its gastronomic quality, adds an emotional dimension to the menu and serves as a link between Jonathan’s personal history and Vicente’s culinary sensibility.
More than just a collaboration, “A Conversation Between Seas” is a celebration of produce, of the exchange between chefs, and of gastronomy’s ability to tell stories through every dish. A unique evening to discover how two regions, two career paths and two approaches to cooking can come together around the same table.The dinner will take place on Friday 31 July at 7.30 pm at L’Estibador, overlooking the Mediterranean. Places are limited and advance booking is required.
A Conversation Between SeasVicente Patiño × Jonathan Santana
📍 L’Estibador (El Saler, Valencia)
📅 Friday 31 July
🕢 7.30 pm
Bookings available in Calendar