“Valencian cuisine is in essence Mediterranean, based on the undeniable wealth of locally grown natural ingredients such as rice, oranges, vegetables, fruits and fish from the Mediterranean, which are of such high quality that the taste of dishes is elevated to the category of exquisite.”
The success and strength of haute cuisine (with Ricard Camarena and Quique Dacosta at the forefront), its four Michelin Stars and 28 Repsol Suns, make Valencian cuisine one of the most highly regarded in Spain.
Keep an eye out for the diverse dining experiences available in the city; the Central market and the Colón Market, two veritable jewels of Valencian modernism are the considered the culinary cathedrals.
But considering the recipe collection, besides traditional Valencian paella, you can choose from more than 40 kinds of rice, Mediterranean fish stews like suquet de peix or anguilas en all i pebre (eels with garlic and paprika), fideuà (similar to paella but with noodles) or salted fish such as tuna, roe or dried cod (used in the preparation of typical dishes like esgarraet (traditional Valencian red pepper, cured cod, garlic and olive oil salad) or espencat (roasted red pepper and aubergine salad with salt cod). Arabic desserts heritage of the past of the city, unique drinks such as horchata or the list of wines with Denomination of Origin complete this culinary heritage.
Although if you’re looking to go even further in the Valencian gastronomy, it is possible thanks to activities that you can only live in Valencia. Learn how to cook the traditional Valencian Paella, visit the vineyards and cellars where the best local wine and cava is produced or try a cycle route through Valencian “Horta” or rice fields in the Albufera Natural Park, are just some of the proposals.