Our local gastronomy
València is a great natural pantry where the orchard, the sea, and L'Albufera shape its cuisine. Fresh vegetables, Mediterranean fish, and local rice give life to unique dishes like paella.
An authentic gastronomy, tied to the land and full of Mediterranean flavor.
Rice dishes
Rice is the soul of Valencian gastronomy. Cultivated in L'Albufera, it takes center stage in unique recipes ranging from traditional paella to dry, creamy, or brothy rice dishes. Each dish reflects the flavor of the land and its tradition.
Valencian paella
The most emblematic dish, made with rice, chicken, rabbit, vegetables, and saffron. The traditional recipe born in L'Albufera.
Seafood paella
Seafood version with fresh fish and shellfish from the Mediterranean, full of flavor and coastal aroma.
Fideuà
Similar to paella, but with noodles instead of rice. It is cooked with seafood or meat and is typical of the Valencian coast.
Arroz al horno (Baked rice)
Traditional recipe with meat, chickpeas, and potato, cooked in a clay pot for an intense flavor.
Arroz negro (Black rice)
Made with squid ink, fish, and seafood. It stands out for its deep flavor and characteristic color.
Arròs amb fesols i naps
Brothy rice dish with beans and turnips, typical for winter, hearty and full of tradition.
Arroz meloso (Creamy rice)
Made with seafood, meat, or vegetables, it stands out for its creamy texture and intense flavor, halfway between dry and brothy rice dishes.
Local drinks
Valencian drinks reflect their Mediterranean character: refreshing, aromatic, and full of tradition. From wines with designation of origin to horchata or typical cocktails, they perfectly complement the rich gastronomy.
Horchata
Refreshing tiger nut drink with designation of origin, traditional and highly nutritious.
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Agua de València
Typical cocktail made with orange juice, cava, and spirits. Refreshing and full of character.
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Cremaet
Coffee with rum, sugar, and spices, caramelized over fire. Very popular in the "esmorzaret" (traditional mid-morning snack).
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D.O. València and Utiel-Requena wines
Red, white, and rosé wines with their own character, made from local grapes.
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Mistela
Traditional sweet wine, intense and aromatic, ideal as a dessert.
La cassalla
Dry anise distillate very popular in València. It is intense, clear, and with a strong aroma of aniseed.
Rice cream liqueur
A sweet, creamy liqueur made from rice and with a cinnamon aroma.
Esmorzaret
The "esmorzaret" is a very Valencian tradition: a hearty mid-morning snack that combines a "picaeta" (appetizers), a sandwich, and a drink. Between 9:00 and 12:00, it is the perfect time to enjoy intense flavors and popular recipes.
Almussafes
Sobrasada, caramelized onion, and melted cheese. An intense and very flavorful sandwich.
Blanc i negre
Longaniza and morcilla (blood sausage), often accompanied by aioli or broad beans. Pure traditional flavor.
Brascada
Grilled beef with Serrano ham and fried onion. An essential classic.
Chivito
Pork loin, bacon, cheese, lettuce, tomato, egg, and mayonnaise. Complete and very popular.
Sepia
Grilled with garlic and parsley, juicy and full of flavor.
Cavall
Horse meat with garlic shoots, one of the most typical sandwiches and deeply linked to tradition.
Figatells
Spiced meat similar to a burger, with a unique and very Valencian flavor.
Seafood dishes
The Mediterranean defines the essence of Valencian cuisine. Fresh fish, seafood, and traditional recipes give rise to flavorful dishes that combine simplicity, quality produce, and maritime tradition.
Allipebre
Typical stew from L'Albufera made with eel, potato, garlic, and paprika. An intense and very traditional dish.
Esgarraet
Roasted red pepper with shredded cod, garlic, and olive oil. A simple and delicious classic.
Clochinas
Seasonal Valencian mussels (from May to August), small and very flavorful, steamed.
Titaina
Traditional dish from El Cabanyal with tomato, pepper, salted tuna, and pine nuts.
Suquet de peix
Seafood fish stew with potato, garlic, and broth, full of flavor and very typical of the coast.
Tellinas
Small Mediterranean mollusks, sautéed with garlic and lemon. A simple, flavorful bite that is very typical of Valencian beaches.
Sepia
Grilled with garlic and parsley or in stews, it is one of the most widely consumed products of the Valencian Mediterranean.
Fried fish platter
Selection of fish from the Valencian coast, small, fried, crispy, and flavorful.
Pepito
Traditional battered and fried bread, stuffed with titaina and very typical of seaside areas.
Cod fritters
Fried and fluffy bites of potato, garlic, and shredded cod with a taste of the sea.
Smoked sardines
Intense and flavorful, perfect as a tapa or accompanied by bread and tomato.
Marinated anchovies
Fish marinated in vinegar, garlic, and parsley, fresh and very typical as an appetizer.
Vegetable garden dishes
The Valencian fertile land (la huerta) is the origin of many traditional dishes. Fresh vegetables, seasonal greens, and simple recipes shape a healthy, flavorful cuisine deeply tied to the land.
Espencat
Roasted vegetables such as pepper, eggplant, and onion, dressed with olive oil. Simple and delicious.
Valencian tomato
Tomato from the fertile land, juicy and full of flavor, with olive oil and salt. Pure product.
Valencian salad
Lettuce, tomato, onion, olives, and pickles. Fresh, complete, and very traditional.
Artichokes
Seasonal star product, prepared grilled, fried, or in stews.
Valencian broad beans
Typical in stews or sautéed, closely tied to the traditional cuisine of the fertile land.
Oranges
One of the great symbols of Valencia, sweet and full of vitamin C.
Roasted pumpkin
Very popular natural sweet, perfect as a dessert or afternoon snack.
Bollit
Simple dish of boiled vegetables, with potato, "bajoqueta" green beans, and onion, typical of traditional Valencian home cooking.
Traditional bakeries and ovens
In Valencia, traditional bakeries and ovens are authentic temples of flavor. Between savory doughs, crunchy bites, and lifelong recipes, appetizers are part of daily life and the local gastronomic culture.
Pataquetas
Traditionally made, with a semi-circular, elongated, and flat shape, a crunchy crust, and fluffy crumb, they are the base for many sandwiches.
Cocas
Baked doughs topped with vegetables, tuna, or cured meats, typical of Valencian gastronomy.
Rosquilletas and saladitos
Crunchy breadsticks topped with anise seeds or salt, perfect as a snack.
Empanadillas
Filled with tuna, tomato, or meat, they are a classic of bakeries and afternoon snacks.
Salazones
Salt-cured fish and meats have been part of the Valencian gastronomic tradition for centuries. Ancestral preservation techniques that today translate into intense and unique flavors, widely present in Mediterranean appetizers and traditional dishes.
Mojama
Salt-cured tuna, with a firm texture and intense flavor. A highly appreciated classic.
Ling, flathead grey mullet, or tuna roe
Salt-cured, they are served in thin slices and stand out for their powerful flavor.
Capellanes
Typical dried fish that is grilled or roasted before consuming, with a very characteristic flavor.
Cod cracklings
Crunchy and flavorful, ideal as an appetizer or side dish.
Dried octopus
Traditional to the Mediterranean, it is air-dried and consumed grilled or seared.
Olives
Olives seasoned in different ways, highly present in the Valencian appetizer alongside pickles and salt-cured fish.
Valencian pastries
Valencian pastry-making combines tradition and Mediterranean influence. Made with almonds, pumpkin, or honey, its sweets are part of festivals and special moments, with recipes that remain alive in bakeries and pastry shops.
Buñuelos
Fried dough, crunchy on the outside and tender on the inside, typical of Fallas.
Coca de llanda
Fluffy and homemade sponge cake, very popular for breakfast and afternoon snacks.
Monas, panquemaos and raisin and walnut cake
The three typical sweets of Valencian Easter
Pastelitos de boniato
Traditional filled sweet, typical of celebrations.
Geperudetes
Fluffy cake, made with pumpkin and almond in honor of the Virgin of the Forsaken, decorated with her silhouette in icing sugar.
Cocas de San Juan
Made with baked dough and sweet or savory fillings, they are a classic for celebrating the arrival of summer in Valencia.
Fartons
Elongated and fluffy, perfect for dipping in horchata.
Coca Cristina
Traditional Valencian sweet, fluffy and light, made with eggs, sugar, and almonds. Very typical in celebrations and festivities.
Mazapanes de Sant Dionís
Marzipan sweets shaped like fruits, typical of October 9th.
Panellets, huesos de santo and buñuelos
Artisanal sweets for All Saints' Day, made with marzipan, almonds, and fried dough.
Roscón or Casca de Reyes
Typical Christmas sweet for Three Kings' Day, with or without filling.
Arnadí
Traditional pumpkin and almond dessert, of Arabic origin.
Savor Valencian gastronomy
From exclusive restaurants to spots where you can taste authentic paella, tapas bars with local essence, traditional markets, and trend-setting gastronomic spaces.
