Flama

The story

Flama Valencia: Wood-Fire Grill Restaurant by Chef Eduardo Espejo | Michelin Recommended

Cooking with Fire, 1 Million Years in the Making

Flama is the Valencian restaurant where the ancient technique of cooking over embers meets modern precision. The name says it all: flame. Here, every dish is cooked over wood fire, a method the team describes as a ritual. They select their firewood weekly, believing that the quality of the coals matters as much as the quality of the ingredients. This dedication to the grill results in food that is juicy, deeply flavored, and aromatic—a style of cooking that has earned the restaurant a Michelin Recommended distinction.

Chef Eduardo Espejo at the Embers

At the helm is chef Eduardo Espejo, a native of Xàtiva whose career began at 18. He trained at the two-Michelin-starred Casa Marcial and later served as head chef alongside Quique Barella. His path led him to Honôo, the Japanese grill concept by Ulises Menezo, where he spent eight years refining his craft. At Flama, Espejo works directly over the live fire, visible from the bar. His philosophy is simple: "Step by step, but without stopping."

An Intimate Space on Gran Vía

Located on Gran Vía del Marqués del Turía, just steps from the iconic Mercado de Colón, Flama is a small, intimate restaurant with just 17 low tables and a counter. The space is designed for guests to watch the open kitchen in action, making the wood-fire grill the centerpiece of the experience. It is a focused, personal setting for enjoying the bold, elemental flavors of Espejo’s grill cuisine.