Commo Fusion


I didn’t see any llamas but this is a Peruvian restaurant in the heart of Valencia with a clearly modern approach and very popular judging by the numbers there eating when we visited on a Friday lunchtime and were asked if we had a reservation.

Fortunately there was room, and apart from the main dining room there is a smaller extension upstairs for latecomers.



The 12.50€ menu offers three first courses and three main dishes, which I’m told is a good sign, as it means the food is fresh and not heated up, and indeed fresh it was although the service was fast, efficient and friendly. I especially enjoyed the moment when the young waitress came and brushed my copious crumbs into a small, silver dustpan between courses.

It was also a good sign that we each had two sets of elegant cutlery and that there was no embarrassing moment of being asked to keep our cutlery for the next course, as you would normally expect for a meal costing less than 25€.

Often a good dining experience is in the details, and Commo Fusión excels in the details; there are the grey, slate plates used for some dishes, the cleverly placed mirrors that allow you to see the Charlie Chaplin silent movies on various screens multiplied by infinity.

Furthermore, and this will probably not interest you so much, in the toilets they use the same approach, which means that while you are standing doing your business, you can actually see your own bum; an unusual experience for most of us (ladies need not apply).

As for the food, fusion as the name implies, with some interesting touches that make for a taste bud extravaganza, especially if you share your dishes as we did, being somewhat mean.

So we had the compact salad with passion fruit and black salt and a salad of varied foliage with goat’s cheese, quince, crunchy onion and vinaigrette; and for the second course rice with squid and garlic sprouts or some crab with coriander and a touch of Parmesan cheese.



Dessert, a drink and coffee were all included and there was even a pre-starter, a battered but not bruised shrimp, and a little chocolate with the coffee and different kinds of sugar and bread to choose from.

As I said, the difference is in the detail.

The chef, Vanessa Salazar, is a young, talented Peruvian graduate from the Cordon Bleu School of her native country, and her dishes are a mixture of Peruvian and Mediterranean food.

In the dining room is Jean, also from Peru, who handles awkward customers like us with charm and efficiency.

If you go off the set menu you can try ever more exotic dishes like Tequeños, stuffed with Andean cheese, or Ají de gallina croquettes, frequently sprinkled with native limes.

Commo Fusión can be found in Calle Pascual yGenis 3.

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