Mediterranean diet during the Fallas

The gastronomy of the Valencia Region has become a paradigm for the Mediterranean diet, thanks to the excellent primary products used to produce its dishes. Now is the best time to get to know Valencia in all its splendour; the festival of Las Fallas gives visitors the chance to enjoy one of the most deeply rooted traditions in Valencia whilst sampling its fabulous gastronomy.

Magnificent fish dishes

Its location on the shores of the Mediterranean means Valencia has excellent daily catch, especially sea bream, hake, sea bass, red mullet, monkfish, grouper and even eels. There are many Valencia recipes in which the main ingredient is fish: fish suquet, baked fish, salt baked fish, with onions, with oranges, fried or in almond sauce. 

Other Valencian specialities include its pickles and salted fish, especially tuna, frigate mackerel and bonito, which are highly regarded by experts. 

The best of the vegetable garden

The huerta valenciana  produces a great variety and excellent quality; it produces vegetables and fruit, particularly citrus fruit; in fact, Valencian oranges are famous world-wide. Also the persimmons from Ribera are a magnificent source of vitamins and have their own certificate of Designation of Origin. 

With onions, Swiss chard, tender beans and potatoes the famous bullit  (stew) is made, a dish that is as popular as the paella (although less commonly found), and which is almost mandatory at the dinner tables in Valencian homes. Also, with broad beans, peppers, artichokes, egg plants, thistles, pumpkins and turnips, thousands of dishes can be made, from the most imaginative salads to vegetable mixed grills.

And, of course, rice dishes

Although there are more than a hundred Valencian recipes for preparing rice, the original paella is made with snails, chicken and vegetables. However, rice can be combined with a multitude of different ingredients such as seafood, chicken, rabbit, pork and vegetables.

Seafood paella is another of the preferences of the Valencian people and among its varieties, the creamy rice dishes or stews can be highlighted. Another dish similar to paella is the fideuá, originally for Gandia, in which the rice is replaced with thick noodles. Many dishes are made with rice, however the most popular are rice abanda, black rice that gets its colour from the cuttlefish ink used, rice with a crispy topping, rice with beans and turnip, rice with vegetables and a long list of other varieties.

Inland cuisine

Apart from paella and rice dishes, Valencia offers a delicious range of inland dishes to get you through the cold winter. Great dishes include its stews, whose main ingredients are pork, pulses, pumpkin, chard leaves, cured meats and sausages and rice. 

These dishes include l'olla de recapte, typical in the city of Morella and which contains vegetables, pulses, and meat as well as cured beef; l'olla de cardets, with thistles, greens and beans, or l'olla barrejada, in which the main ingredients are lamb, belly pork and chick peas. Other examples are sopa cubierta, bajoques farcides  (stuffed peppers) or torta del pastor.

Horchata with Designation of Origin

Valencia can boast to having excellent wines, marketed under two certificates of Designation of Origin: Utiel-Requena and Valencia. There is also a wide range of confectionery and pastries. Pumpkin takes on an important role in Valencia's excellent cake industry. 

The arnadí  are very popular, made with candied pumpkin and almonds, although on occasions the pumpkin is replaced with sweet potato; other classics are the pumpkin profiteroles with chocolate, the arrop i talladetes, the rosegons, or the fartons, all of which are ideal to accompany a glass of horchata, one of Valencia's most popular drinks.

Horchata, which is made from tiger nuts, has its own certificate of Designation of Origin. Although it was originally a medicinal drink, over time it has become a very popular soft drink.

WHERE TO ENJOY VALENCIAN CUISINE

CA SENTO 2 Soles in the 2010 Repsol Guide
Its cuisine uses exceptional products which go hand in hand with the delicious traditional work of Raúl Aleixandre. Buñuelo of cod-anchovies with escalivada (grilled vegetables) sauce, gilt-head sea bream with sautéed vegetables, hazelnut soufflé with ice-cream. Champagne list. Average price €80. Calle Méndez Núñez 17. 46024 Valencia. Tel.: 963 301 775. Email: casento@sento.e.telefonica.net

RÍAS GALLEGAS 1 Sol in the 2010 Repsol Guide
High quality cuisine and selection of products. Cream of boletus mushrooms with truffle oil, Galician-style turbot, chestnut cake. Set menu €30. Average price €40. Calle Cirilo Amorós 4. 46004 Valencia. Tel.: 963 512 125. Fax: 963 519 910. Email: riasgallegas@riasgallegas.es

RIFF  1 Sol in the 2010 Repsol Guide
The creativity of Bernd Knöller knows no bounds. Foie-gras salad marinated with orange and truffle, creamy rice with red wine, mushroom and cod shavings, corn ice-cream with fennel mousse. Set express menu ( €29 and €39 with wine). Average price €60. Calle Conde de Altea 18. 46005 Valencia. Tel.: 963 335 353. Fax: 963 353 178. Email: restaurante@restaurante-riff.com

LA SUCURSAL 1 Sol in the 2010 Repsol Guide
Avant-garde cuisine, where the flavours and expertise of the Andrés Salvador family are clearly identifiable. Marinated prawns with macerated baked tomatoes and water melon, shoulder of baby lamb with quinoa, red wine sponge with white chocolate corrals. Average price €50 €.  Calle Amadeo de Saboya 118. 46004 Valencia. Tel.: 963 746 665. Fax: 963 924 154. Email: info@restaurantelasucursal.com

ÓSCAR TORRIJOS 1 Sol in the 2010 Repsol Guide
Clever signature cuisine in a first class setting. Capon cannelloni, with wild mushrooms; Creamy duck and chestnut rice; amaretto and fruit sabayon. Pleasant outdoor dining area. Average price €60. Calle Amadeo de Saboya 16. 46010 Valencia. Tel.: 963 936 300. Email: oscartorrijos@telefonica.net

KAILUZE (Recommended by the Repsol Guide)
Basque-Navarre cuisine which bears the Oyarbide hallmark. Salad of marinated mackerel, steak tartar with brandy, cream horns. Average price €60. Calle Gregorio Mayans 5. 46005 Valencia. Tel.: 963 743 999. Fax: 963 354 893. Email: kailuze@mesariviure.com

CASA ROBERTO
The restaurant Casa Roberto was founded in August 1986, when Roberto Aparicio (a chef with more than 40 years experience in the profession) decided to focus his efforts on offering high quality cuisine, based on traditional Valencian cuisine. Since then, in a welcoming environment, he has managed to maintain a pleasant manner and efficient service, which his customers have grown to appreciate. C/ Maestro Gozalvo 19. 46005 Valencia. Tel.: 963 951 528. Web: http://www.casaroberto.es/

PALACE FESOL
This is one of the flagship restaurants in the city of Valencia. Created in 1909, it is situated in the heart of the commercial and financial district. It is now being run by the fourth generation of the family who own the business. A must for lovers of Valencian cuisine, its dishes are based on the principle of quality and it offers tradition with a contemporary touch both in its decor and presentation. C/ Hernán Cortés7. 46004 Valencia. Tel.: 963 529 323. Web: http://www.palacefesol.com // Email: palacefesol@palacefesol.com

BORJA AZCUTIA
This restaurant, run by the restaurateur and chef Borja Astucia, offers its customers the best in all its dishes, particularly in its great speciality: rice dishes. He puts all his love and the best ingredients into everything he does. Here you will find high quality market cuisine, with a wide variety of rice dishes such as black rice, rice with lobster, abanda, etc. As well as such appetising dishes as red peppers stuffed with cod and garlic with sea urchin vinaigrette. All this accompanied by a carefully stocked wine cellar offering the perfect wine for each dish. C/ Almirante Cadarso, 16. 46005 Valencia. Tel.: 963 161 270. Email: moltobebe@yahoo.com