beyond paella
In recent years, the Valencian cuisine has experienced an awakening thanks to an interesting quarry of chefs and young entrepreneurs eager for new culinary proposals, but without giving up flavor or quality.
It is often said that a country —or in this case, a city— you should never forget your history . And by history we mean its past, its tradition. A mantra that can perfectly be extrapolated to gastronomy of a region . The Valencian Community , a great exponent of Mediterranean cuisine, long ago found his culinary “better half” —the play on words was very easy, but it had to be said!—: rice.
The Valencian lagoon, where everything is born
Since the Arabs introduced it in the 8th century, Levante has become the cradle of rice cultivation in Spain. Valencian paella, arroz a banda, black rice, seafood paella... The list is endless. However, when you have such an abundant inheritance, there are times when you can fall into the risk of not moving forward and being stuck between the past and the future. But this is not what has happened to the capital of Túria, quite the opposite. In recent years, Valencians have witnessed a true gastronomic awakening.
Valencian orange trees, the metaphor of its gastronomic awakening
It has been cooked over a slow fire —with wood, of course—, until the result is a rich and varied offer , without neglecting the taste and quality that characterizes him. Fresh fish direct from the Mediterranean, vegetables direct from the Valencian horta, tasty sausages, salted meats...
There are many ingredients and raw materials that this region has, so it was not difficult for many to see an opportunity in the wealth of this land. But, Who are the “culprits” behind this recent resurgence? The answer is simple: a pool of very talented chefs, as well as young entrepreneurs eager for new culinary proposals.
Ode to the Valencian garden
A COASTLINE FULL OF STARS
The province of Valencia has a list of gastronomic restaurants that have gradually managed to find their place on the national scene. Currently, they have five Michelin star restaurants , which have managed to combine the culinary legacy of the region, with cutting-edge touches and creativity.
Casa Manolo in Daimús, run by Manuel Alonso ; Quique Dacosta's Poblet; Ricard Camarena Restaurant, directed by one of the best chefs of the moment; Riff with Bernd H. Knöller at the helm and, the recent addition to the list, Sents in the town of Ontinyent, with Santiago Prieto in the kitchen and Joaquín Prieto in the cellar. All of them preserve their own identity and personality, but they have also been able to bet on local cuisine, respecting the product and the Valencian essence to the maximum.
Quique Dacosta
THE RENAISSANCE OF THE NEIGHBORHOODS OF A LIFETIME
As with Madrid, Valencia is one of those heterogeneous cities that is worth getting to know on foot. Strolling through the streets and entering their neighborhoods is an enriching experience, due to its variety of styles and customs. Among the most historic is the Carmen neighborhood , which makes up the historic center of the city, where you can easily find history, art, leisure and, obviously, gastronomy. Restaurants and taverns where you can enjoy signature cuisine, Mediterranean dishes, but also world cuisine and sustainable options.
At the same time, old working-class neighborhoods have experienced a comprehensive metamorphosis that has made them an absolute trend. It is the case of Benimaclet , an old town that ended up forming part of Valencia in 1972 and adjoining the municipality of Alboraya. With a great student and cultural spirit, it is marked by a very interesting gastronomic offer and for all audiences.
Although the most notorious case has been the rebirth of ruzafa , who drinks mainly from New York neighborhoods like Williamsburg or Soho . Hipster par excellence, it is the epicenter of a cosmopolitan, modern and up-to-date cuisine. Where to find from the best brunches in the city; to Japanese restaurants, vegans to preserves and hamburgers paired with local craft beers, as is the case with La Socarrada or Tyris , among other.