It may sound pretentious but that’s the way it is, and as the saying goes, April showers bring May flowers, and this has given us brilliant fields saturated with thousands of colours. Until recently in our culture, flowers were commonly eaten, like saffron,  but the way they were presented and the miniscule quantity of the serving made us unaware of their presence.
There has also been the custom of eating the flower of the courgette, although its large size and the fact that it was usually served fried, stuffed, and even coated in bread crumbs make us lose sight of its origin and reality.
But chefs are now presenting us with the exotic cuisine of other cultures, and appropriating that of ancient Rome and Greece, India and Japan, and all of South America, they are including flowers and petals in their creations to delight our sense of sight as well as taste.
They say that the begonia tastes of lemon, and that the Japanese eat chrysanthemums with vinegar, that the taste of the nasturtium petals is peppery and that the hibiscus flowers are sweet, although not as sweet as honey. Salads can be created with these and thousands of other flowers, either alone or mixed with other ingredients. And inspired by Abraham García, we can create a dessert with subtle and perfumed orange blossoms over a delicate layer of the cheese that we love.

Nuestras recomendaciones:

Riff
Conde Altea, 18
Tel 963 335 353

El Ángel Azul
Conde Altea, 33
Tel 963 745 656

La Sucursal
IVAM
Guillem de Castro, 118
Tel 963 746 665

Kailuze
Gregorio Mayans, 5
Tel 963 354 539

Ca'Sento
Méndez Núñez, 17
963 301 775