Handmade dough serves as the foundational ingredient for Zalamero Coquería Ruzafa, a dedicated shrine to the Valencian coca that elevates the humble flatbread through a lens of artisanal precision. The kitchen’s philosophy yields a semi-focaccia base that is simultaneously airy and crisp, providing a canvas for regional treasures. Signature iterations include the Mallorquina, where the mineral depth of Sobrasada meets the sharp tang of Mahón cheese, finished with a floral honey glaze. Beyond the oven, the menu explores traditional textures through the Fartón de Carrillera—a laminated, brioche-like pastry cradling succulent, slow-cooked beef cheek. Technical finesse is evident in the Croquetas de Gambas de Denia, which release a potent marine aroma from their creamy, red shrimp-infused centers. Each plate, from the fermented complexity of the Esmorzaret Roll to the charred sweetness of roasted vegetables, reflects a commitment to market-fresh sourcing. The result is a sophisticated tasting journey that honors the rustic soul of L’Eixample’s heritage.