Apicius

The story

Apicius Valencia – Modern Cuisine & Michelin Recommended Restaurant

Apicius: Modern Cuisine in Valencia

Restaurante Apicius, a Michelin Recommended restaurant in Valencia, is the realisation of chef Enrique Medina’s vision for modern cuisine. Born in Zaragoza, Medina’s passion for cooking began early—he made his first buñuelos at age nine. After studying hospitality in Barcelona, he refined his skills at prestigious kitchens across Spain and France, including El Bulli in Seville and the Relais & Châteaux Gran Hotel Son Net in Mallorca. In 2007, together with his wife and head of service Yvonne Arcidiacono, he opened Apicius in Valencia.

The kitchen’s philosophy is straightforward: cook with clean, precise flavours, always in service of the ingredient. The team works with high-quality market produce, respecting the seasons and letting the raw materials speak. As the restaurant puts it, the product is the king. This approach results in a modern cuisine that is both rigorous and natural, drawing on Mediterranean traditions without being bound by them.

The Dining Experience

Apicius offers a choice of tasting menus, each designed to showcase the kitchen’s creativity and respect for tradition. The options include the Menú Apicius, the Menú EM “Petit”, the Menú Enrique Medina, and a Menú Aniversario for special occasions. Each menu is a carefully composed sequence of dishes, executed with precision.

The dining room, managed by Yvonne Arcidiacono, aims for personalised, attentive service. Guests have noted the excellent wine list, which offers a strong selection of bottles from the Valencian Community—a welcome alternative to the usual Rioja and Ribera del Duero. The atmosphere is elegant and comfortable, a setting that suits both celebratory dinners and quiet evenings.

Recognition and Philosophy

Apicius’s dedication has earned it two Repsol soles and a place in the Michelin guide as a Recommended restaurant. The team describes the project as being in constant evolution, driven by a belief in their capacity to create and grow. For them, the restaurant is their home, and they open its doors each service to offer the best of themselves. The result is a dining experience that feels genuine, rooted in the product and in the pleasure of sharing good food.