La Vall, Jalon

November 2009

On first approaching La Vall, the large sprawling building and the outside terraces do not immediately strike you as being anything out of the ordinary. Neither does the interior lead one to expect the sheer delight of the eating experience you will have, be it bar food or á la carte dining in the smart restaurant.  The quality of the food, the presentation and the impeccable attention to detail with which Allister meticulously prepares his dishes, make it quite unique. He has a passion for cooking and he is willing to share his knowledge with others; he runs a cookery school on his ‘day off’, contributes to What Makes Xalo Different Magazine with recipes and articles ( he ‘searched’ for two years to find the ‘right’ potato for his chips – I know I go on about them, but they are amazing!)  

The philosophy at the core of La Vall is ‘good food at fair prices’ which they more than deliver – a seemingly simple aim, which all too frequently, is so difficult to achieve. It is one of our most favourite places, so I’ve had quite a few salads there, always delicious, none have ever been the same, or in the slightest bit boring or dull. To die for - (apart from the chips!) La Vall-style garlic mushrooms! Allister enjoys cooking for vegetarians, so although there are always vegetarian options, just let him know beforehand, especially if you have any special requests.

I find myself whispering as I read this back – I am not sure why, but perhaps somewhere deep down, I would like to keep La Vall a secret place, to have all to myself! Or perhaps it is just that when something apparently ordinary treats you to something so unexpectedly delightful, it is such a joy that I don’t wish to spoil the surprise!