Can Ros

Manolo began his career as a master paella chef by cooking paellas over wood fires for his friends. In 2006, he decided to make this passion his profession, and he opened his first restaurant, the Torreón, in Serratella de Burriana. Seven years later (2013) he moved to Can Ros, near the Burriana harbor, where he now cooks his specialty over wood fires: his Meat Paella or the Valencian Paella from the Burriana farmlands. This rice dish owes its eternal richness to the variety of products that it includes: rabbit, chicken, free range duck, a few pork ribs, and snails.