Food · Valencia · Spain
What to eat in Valencia
The dishes, drinks and food experiences that define Valencia, and where locals actually eat them.
Updated By the AMZBooking editorial team
Photo: Boris Dzhingarov, CC BY 2.0
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Quick answer
Start with Paella valenciana, Arroz a banda and Black rice. Browse the stalls for Valencian oranges, bomba rice and saffron, then stand at a counter for a tapa and a glass of wine before the lunchtime rush. Lunch is the main meal, usually from about 2pm to 4pm; dinner rarely starts before 9pm.
Key facts
- Signature dish
- Paella valenciana
- Vegetarian-friendly picks
- 3
- Tipping
- Tipping is not expected.
- Food experiences
- 4
11 foods to try
Dish
1.Paella valenciana
The original paella is made with chicken, rabbit, flat green beans, garrofó butter beans, tomato, olive oil and saffron, cooked in a wide, shallow pan until a toasted crust, the socarrat, forms on the bottom. It is a lunch dish, often for a family on Sundays, and is ordered for a minimum of two.
Where: Restaurants in El Palmar in the Albufera, along the Malvarrosa promenade and traditional Valencian restaurants in the centre.
Dish
2.Arroz a banda
Rice cooked in a rich fish and shellfish stock, originally eaten by fishermen with the fish served separately. It comes with allioli, a garlic sauce.
Where: Seafood rice restaurants along the beach and in El Cabanyal.
Dish
3.Black rice (Arròs negre)
Rice cooked with cuttlefish or squid and its ink, which turns it glossy black, served with a dollop of allioli.
Where: Rice restaurants in El Cabanyal, Malvarrosa and the old town.
Dish
4.Fideuà
A paella-like dish made with short, thin noodles instead of rice, cooked in fish stock with seafood until the tips curl up. It originated in Gandia, south of Valencia.
Where: Most rice and seafood restaurants, especially near the beach.
Dish
5.All i pebre
A stew of Albufera eels with potatoes, garlic and paprika, a traditional dish of the lagoon's fishing villages.
Where: Restaurants in El Palmar and other Albufera villages.
Drink · Vegetarian
6.Horchata and fartons (Orxata amb fartons)
A chilled, milky drink made from tiger nuts grown around Alboraya, just north of the city, served with fartons, long glazed sweet buns for dunking. It is a summer afternoon ritual.
Where: Horchaterías in the old town, the Mercado de Colón and, traditionally, in Alboraya.
Drink · Vegetarian
7.Agua de Valencia
A cocktail of fresh orange juice, cava, vodka and gin, served in jugs to share. It is stronger than it tastes.
Where: Bars in the old town and around Plaza de la Reina, often by the jug.
Dish
8.Esgarraet
A cold starter of roasted red pepper strips with shredded salt cod, garlic and olive oil, typical of Valencian tapas bars.
Where: Traditional tapas bars and taverns in El Cabanyal and the old town.
Breakfast
9.Esmorzaret
The Valencian mid-morning break: a large bocadillo sandwich with a drink, olives and peanuts, finished with a cremaet, coffee flamed with rum, sugar and cinnamon.
Where: Neighbourhood bars across the city between about 10am and noon.
Street food · Vegetarian
10.Pumpkin fritters (Buñuelos de calabaza)
Light fried rings of pumpkin dough dusted with sugar and dipped in thick hot chocolate, sold from street stalls during Fallas.
Where: Street stalls across the city during Fallas in March, and some horchaterías in winter.
Dish
11.Clóchinas
Small local mussels from the Valencian coast, steamed with lemon, pepper and bay leaf. They are in season roughly from May to August.
Where: Seafood bars and taverns in El Cabanyal and around the port in summer.
Food experiences
Mercado Central morning
Browse the stalls for Valencian oranges, bomba rice and saffron, then stand at a counter for a tapa and a glass of wine before the lunchtime rush.
Paella at El Palmar
Take bus 25 or a taxi to the Albufera village of El Palmar for paella or all i pebre at lunchtime, then a boat ride on the lagoon at sunset.
Horchata in Alboraya
The tiger-nut fields of Alboraya, just north of the city, are where horchata comes from; old horchaterías there serve it fresh with fartons.
Ruzafa dinner
Ruzafa has the city's most varied restaurant scene, from creative Valencian cooking to international small plates; book ahead at weekends and dine late, as locals do.
Quick bites and street food
- Esmorzaret — Neighbourhood bars across the city between about 10am and noon.
- Pumpkin fritters — Street stalls across the city during Fallas in March, and some horchaterías in winter.
Vegetarian options
Of the 11 foods in this guide, 3 are usually vegetarian: Horchata and fartons, Agua de Valencia and Pumpkin fritters. Check preparation with staff, as stocks and fats vary.
Eating out: tips and etiquette
- Lunch is the main meal, usually from about 2pm to 4pm; dinner rarely starts before 9pm.
- Paella and other rice dishes are lunch dishes and are usually priced per person for a minimum of two.
- The weekday menú del día gives two or three courses with bread and a drink at a set price.
- Restaurants advertising paella with photos and touts on the street are rarely the best places to try it.
- Tap water is safe, but most locals drink bottled water with meals; ask for 'agua del grifo' if you want tap.
Tipping
Tipping is not expected. Locals leave small change or round up in bars and cafés, and around 5–10% in restaurants for good service is appreciated.
| Phrase | Meaning |
|---|---|
| Bon dia | Good morning (Valencian) |
| Gràcies | Thank you (Valencian) |
| La cuenta, por favor | The bill, please |
| Una horchata con fartons | A horchata with fartons |
| Agua del grifo | Tap water |
Questions travellers ask
+What food is Valencia famous for?
Paella valenciana, Arroz a banda, Black rice and Fideuà. The original paella is made with chicken, rabbit, flat green beans, garrofó butter beans, tomato, olive oil and saffron, cooked in a wide, shallow pan until a toasted crust, the socarrat, forms on the bottom.
+Is Valencia good for vegetarians?
Several local staples are meat-free, including Horchata and fartons, Agua de Valencia and Pumpkin fritters.
+Do you tip in restaurants in Valencia?
Tipping is not expected. Locals leave small change or round up in bars and cafés, and around 5–10% in restaurants for good service is appreciated.