The story
Riff, at Conde de Altea 18 in Valencia, is a haute cuisine restaurant that earned a Michelin 1 Star for 2026, the guide's recognition for high quality cooking. Chef Bernd Knöller builds his modern cuisine around the Mediterranean sea, the Valencian huerta and the rice of the Albufera.
Bernd Knöller is the chef and owner. Much of the fish comes from the Valencia fish auction, and the team attends the daily auction at the port on many afternoons. Vegetables are grown organically a few kilometres from the restaurant. The rice dishes use grains selected from the Albufera, and the kitchen changes dishes during service, sometimes two or three times.
The tasting menu, served at lunch and dinner, costs €148.80 with homemade bread and water included, and a wine pairing is €80. A vegetarian tasting menu follows the same 16-step format, built on grains, legumes, mushrooms and seasonal vegetables. The lunch menu is shorter, with four courses and a dessert at €79.80. Bread is baked daily, and gluten-free bread from a Barcelona bakery is available for €3.80. The only salt in the kitchen is Guérande grey sea salt.
The counter bar faces the kitchen, and the house offers a living wine pairing alongside the sommelier's service. The We're Smart Green Guide awarded Riff four radishes for 2026. The restaurant serves filtered, treated Tuawa water, both still and sparkling, as its choice to reduce environmental impact.
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