Dine Your Way Through Valencia: Local Dishes, Wines & Where to Find Them
- This Cafe Life
- Aug 13
- 6 min read
Updated: Sep 19
Discover where to eat and drink in Valencia with our complete dining guide. From authentic paella and fresh seafood to Michelin-starred tasting menus, explore local dishes, wines, markets, and restaurants by district - plus a downloadable map to plan your culinary adventure.
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Local Flavor - Farm to Table
Oranges - The 'Pride of Valencia' have been grown in the region since the Moors introduced citrus cultivation in the Middle Ages. By the 18th century, they were one of Spain’s most important exports. Navel, Valencia Late, and Salustiana are the main varieties, each with slightly different harvest times and flavor profiles.
Olives & Olive Oil - The region is renowned for Arbequina, Blanqueta, and Serrana de Espadán olives, valued for their subtle, fruity taste. Served as table olives (marinated with herbs, garlic, or citrus), pressed into extra virgin olive oil, or used in allioli and marinades. Buy them directly from producers at Mercado Central or specialty shops like Olis Cuquello. Many wineries in Utiel-Requena produce olive oil.
Albufera Rice - Cultivated in the wetlands south of Valencia, varieties like bomba and senia are ideal for paella because they absorb flavor without losing texture.
Tiger Nuts (Chufas) - The base for horchata, these small tubers have a sweet, nutty flavor. They’re grown in the nearby town of Alboraia.
Artichokes - Particularly from the town of Benicarló.
Tomatoes- Summer brings juicy tomate valenciano, used in salads and esmorzaret (sandwiches).
Almonds- Essential for turrón (nougat), a sweet from nearby Jijona.
Pomegranates - Cultivated in the Elche area, in season from October to January.
Herbs & Aromatics - Rosemary, thyme, & saffron (from nearby La Mancha).
Culinary Specialties
Paella Valenciana - Paella, a classic Spanish dish, originates from Valencia. Thanks to the Roman-engineered irrigation systems in the region, rice became a staple by the 15th century. The contemporary version of paella likely began as outdoor meals near Lake Albufera. Over time, Valencians enriched the dish with meats such as rabbit, chicken, or duck, along with butter beans, paprika, and saffron, forming the genuine Valencian paella. Due to its prime Mediterranean location, a seafood version soon developed, traditionally served with shell-on seafood. For a more sophisticated experience, paella del senyoret provides shell-free seafood. The dish is named after the pan in which it is cooked; paella pans are shallow and round, and are cooked over an open flame, resulting in an evenly cooked, smoky dish with a delightful outer crust. Besides the traditional Valencian Paella, you will often find seafood, vegetarian, and other crafted recipes.
Fideuà - A seafood dish similar to paella but made with short noodles instead of rice.
Esgarraet - A cold salad of roasted red peppers, salt cod, and olive oil.
All i Pebre - A hearty eel and potato stew.
Horchata - Sweet tiger-nut milk.
Coca de Llanda - A spongy cake often flavored with lemon or cinnamon.
Bunyols de Carabassa - Pumpkin fritters, especially popular during Fallas.
Wines & Drinks
The Valencia wine region is a testament to Spain's viticultural abundance: a rich history and diverse terroir. The climate, characterized by hot, dry summers and mild winters, is ideal for grape cultivation. The wine region is divided into sub-regions, each with its own unique characteristics and styles.
Utiel-Requena Denomnación de Origen (DO), is the largest and most traditional, known for its red wines made from Monastrell, Tempranillo, Cabernet Sauvignon, and Merlot.
Valencia DO includes the Clarino area and the inland areas, where the majority of vineyards are located. The wines are diverse, ranging from white wines to fortified wines.
Cava - Sparkling wine from nearby Requena.
Agua de Valencia - A cocktail of cava, orange juice, vodka, and gin.
Craft Beer Scene - Growing breweries like Tyris and Zeta Beer.
Culinary Culture
Timing & Atmosphere
Late Dinners - Locals often dine 9:00 - 10:00 PM, later on weekends.
Social Ritual - Meals are slow-paced, social, often lasting hours with multiple courses.
Seasonal Adaptation - In summer, the heat pushes everything later - into the early hours.
Meal Flow
Tapas to Start - It’s typical to begin with small plates.
Rice is King - Paella Valenciana or seafood rice dishes are a lunchtime staple.
Seafood Focus - Proximity to the Mediterranean means incredibly fresh fish and shellfish.
Late-Night Staples
Horchatarias - Places serving horchata and fartons (sweet pastries) stay open late in summer.
Churros & Buñuelos - Fried dough treats with hot chocolate - popular at festivals.
After-Dinner Drinks - Vermouth bars, gin-tonic lounges, beachfront chiringuitos.
Restaurants by District
Ciutat Ve lla (Old Town)
La Papparadella - Italian Spanish fusion with perfect terrace seating.
La Riua - Traditional Valencian rice dishes and a deep local wine list.
La Salita (1 Michelin star) - Chef Begoña Rodrigo’s creative tasting menus inspired by local produce.
Central Bar by Ricard Camarena - Tapas inside the Central Market.
Ruzafa - Eixample
Nozomi Sushi Bar - Minimalist Japanese focused on fresh Mediterranean fish.
El Rodamón de Ruzafa - Global-inspired tapas and wine.
Bouet – Fusion of Mediterranean and Asian flavors.
Marinetta Mia – Pizza e Cucina - Artisan pizzas, warm atmosphere.
Federal Café - Bright, modern brunch spot.
Tho Aperitivo - Craft cocktails and bites in a 19th-century mansion.
Ricard Camarena Restaurant (2 Michelin stars) – Innovative tasting menus, local agriculture.
Askua Barra – High-end steakhouse, extensive wine cellar.
Restaurante Navarro – Known for its seafood paella, friendly service.
Cabanyal-Canyamelar
La Pepica – Beachfront institution since 1898. Dover Sole, whole and carved tableside was amazing.
Casa Montaña - Historic tavern, world-class tapas and wines.
Bodega La Peseta - Rustic seafood-focused eatery.
Fum de Llum - Creative seafood plates with local wines
Casa Carmela - Generations of paella-making mastery.
Food & Drink Highlights
Markets
Mercado Central (Central Market) - One of Europe’s largest and oldest fresh food markets. An architectural gem in the heart of the city. The iron, glass, and ceramic Art Nouveau structure, built in 1928, houses more than 300 stalls under its colorful domed roof.
What to try or buy:
Iberian jamón and local cheeses
Valencia oranges, olives, saffron, and tiger nuts (for horchata)
Fresh seafood and local clams
Spices, tinned seafood, and olive oils (great for gifts)
Mercado de Colón - A stunning, modernist building, once a local produce market but beautifully repurposed into a gourmet food and shopping hall. Stained-glass windows and Gaudí-esque flourishes, a feast for the eyes and palate.
Mercado de Ruzafa - Local, gritty market in the heart of Valencia’s hipster neighborhood. It’s less touristy than Central or Colón but full of charm. It’s great for produce, flowers, and small eateries.
Sweet Treats
Horchatería Santa Catalina - The city’s most famous horchata spot.
Pastelería Dulces Martín - Traditional pastries including Coca de Llanda.
Helados Llinares - Artisanal ice cream with unique flavors.
Unique Experiences
Paella Cooking Class - Learn to make authentic paella in a traditional masía near Albufera.
Wine Day Trip to Utiel-Requena – Tour family-run vineyards and taste Bobal wines.
Tapas & Vermouth Crawl - Start in El Carmen and wind through small bodegas and bars.
Farm & Grove Tours:
Orange grove tours in Carcaixent or Alboraia.
Olive oil mills in Castellón and Alicante provinces.
From lively tapas bars tucked into historic lanes to beachside terraces serving the day’s catch, Valencia’s dining culture is as much about connection as it is about cuisine. Meals here invite you to slow down, share plates, and savor the moment - whether it’s a late-night feast in Ruzafa, a midday paella by the sea, or a sweet horchata enjoyed under the summer stars. No matter where you dine, the city’s flavors, rhythms, and warmth will stay with you long after the last bite.
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