{"id":3962,"date":"2026-03-28T00:59:56","date_gmt":"2026-03-27T22:59:56","guid":{"rendered":"https:\/\/fumdellum.com\/en\/?page_id=3962"},"modified":"2026-04-22T16:33:10","modified_gmt":"2026-04-22T14:33:10","slug":"easter","status":"publish","type":"page","link":"https:\/\/fumdellum.com\/en\/menus\/easter\/","title":{"rendered":"Easter Menu"},"content":{"rendered":"
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\"\"<\/figure>\n<\/div>\n\n\n

Easter Menu<\/h1>\n\n<\/div>\n\n
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Available on April 3 and 6.<\/p>\n\n\n\n

Starters are served in proportional quantities for the whole table. Minimum two people.<\/p>\n\n\n

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Tasting starters<\/h2>\n\n<\/div>\n\n
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Cheese platter<\/h3>\n\n\n\n

Pasteurized.
Different texture, different flavor.<\/p>\n\n\n\n

Payoya cured goat cheese<\/strong>
Milk cured in Iberian lard and rosemary.
D.O. C\u00e1diz<\/p>\n\n\n\n

Cured laxta sheep cheese<\/strong>
Handmade.
Matured for 7 months.
D.O. Idiaz\u00e1bal<\/p>\n\n\n\n

El Esprimijo sudao goat cheese<\/strong>
Handmade. Matured for 3 to 4 months.
D.O Extremadura<\/p>\n\n\n\n

Orange and quince marmalade with red wine.<\/p>\n\n\n\n

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\"\"<\/figure>\n\n\n\n

(Gluten)<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n\n\n\n

Milk<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n\n\n\n

(Sulphites)<\/p>\n\n<\/div><\/div><\/div>\n\n<\/div><\/div>\n\n

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Artichokes in tempura batter<\/h3>\n\n\n\n

With flamb\u00e9ed guanciale and romesco sauce.<\/p>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Gluten<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Nuts<\/p>\n\n<\/div><\/div><\/div>\n\n\n\n

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Beach cuttlefish<\/h3>\n\n\n\n

On a bed of white garlic cream and raw Marcona almonds. With caramelized pistachios, toasted almonds, and sprouts.<\/p>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

(Gluten)<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

(Nuts)<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Mollusk<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

(Milk)<\/p>\n\n<\/div><\/div><\/div>\n\n\n\n

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Choice of main course<\/h2>\n\n<\/div><\/div>\n\n
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Blue crab rice<\/h3>\n\n\n\n

With cuttlefish and squid.<\/p>\n\n\n\n

(Paella or mellow)<\/p>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Crustaceans<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Fish<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Mollusks<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Sulphites<\/p>\n\n<\/div><\/div><\/div>\n\n\n\n

\n\n<\/div><\/div>\n\n
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Crumbled duck rice<\/h3>\n\n\n\n

With spring garlic.
(Paella or mellow)<\/p>\n\n\n\n

\n\n<\/div><\/div>\n\n
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Semi wild sea bass<\/h3>\n\n\n\n

With confit leek, homemade miso sauce and mushrooms.<\/p>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Fish<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

(Milk)<\/p>\n\n<\/div><\/div>\n\n

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\"Apio\"<\/figure>\n<\/div>\n\n\n

(Celery)<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

(Sulphites)<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

(Soy)<\/p>\n\n<\/div><\/div><\/div>\n\n\n\n

\n\n<\/div><\/div>\n\n
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Iberian ribs<\/h3>\n\n\n\n

Glazed with yuzu, cooked at low temperature. Served on a bed of potato, bacon, and spring garlic.<\/p>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

(Gluten)<\/p>\n\n<\/div><\/div>\n\n

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\"Lacteos\"<\/figure>\n<\/div>\n\n\n

Milk<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Soy<\/p>\n\n<\/div><\/div><\/div>\n\n\n\n

\n\n<\/div><\/div>\n\n
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Desserts<\/h2>\n\n\n\n

Assortment of homemade desserts<\/h3>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n

Milk<\/p>\n\n<\/div><\/div>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Gluten<\/p>\n\n<\/div><\/div><\/div>\n\n<\/div><\/div>\n<\/div>\n\n\n

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35.00 \u20ac<\/strong><\/p>\n\n\n\n

Drinks not included.<\/p>\n\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

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Make a reservation for this menu<\/a><\/div>\n<\/div>\n\n<\/div>\n\n
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The fish products have been subjected to prior freezing which guarantees that they are free of anisakis.<\/p>\n\n<\/div>\n\n

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\"\"<\/a><\/figure>\n\n<\/div>","protected":false},"excerpt":{"rendered":"

Easter Menu Available on April 3 and 6. Starters are served in proportional quantities for the whole table. Minimum two people. Tasting starters Cheese platter Pasteurized.Different texture, different flavor. Payoya cured goat cheeseMilk cured in Iberian lard and rosemary.D.O. C\u00e1diz Cured laxta sheep cheeseHandmade.Matured for 7 months.D.O. Idiaz\u00e1bal El Esprimijo sudao goat cheeseHandmade. Matured for … Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"parent":690,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3962","page","type-page","status-publish"],"yoast_head":"\nEaster Menu in Valencia | Fum de Llum<\/title>\n<meta name=\"description\" content=\"Enjoy a special Easter Menu in Valencia at Fum de Llum, with starters to taste, rice dishes, fish or meat. 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