In actuality, that first Spanish breakfast suited me perfectly. I’m not much of a morning person and I can seldom shake myself awake enough to tackle more than a coffee in the first hour or two of consciousness. I had a hard time convincing my friend’s mother that half a pound of protein wasn’t what I needed as soon as I opened my eyes, but enjoyed the wonderful coffee and delicious pastry that she served me nonetheless.

In the fourteen or so years that have passed since then, my breakfast habits haven’t changed much. Now that I’m living in Spain again after a decade’s absence, I find that the morning’s culinary offerings suit me quite well. Breakfast in Spain is usually served just the way I like it: light and late.

Desayuno

I’ve always found the etymology of the English word breakfast quite charming. I can’t remember when I learned that it literally meant to break the fast of the night, but I do remember wondering why this simple explanation had never occurred to me before. In Spanish it’s exactly the same. Desayuno is the compound of des, a negative prefix much like the English dis, and ayuno, meaning ‘fast’. You’d think that the meal these terms describe would be just as similar – they’re not.

Now, before I start making sweeping generalizations about what English, Spanish and Canadian breakfasts are like, I should acknowledge that the morning meal is a very personal one the world over – at least in the parts of the world that I have explored. Those who drink coffee will never part with it; tea drinkers are equally adamant about their preferred beverage; fresh juice can cause serious fanaticism. There are generalities, however.

All Breakfasts, Great and Small

Although I was somewhat taken aback by my friend’s mother’s insistence that I must want a giant serving of meat and eggs to start the day, it wasn’t a completely alien concept to me. In Canada there are a lot of people who choose to fuel up for the day within the first hour, I’ve just never been one of them. For me, the morning has always been the time to drink coffee with abandon while I wait for lunch to provide some food of substance. I’m not sure that this is the healthiest approach, but it works for me; especially since I’ve taken to the Valencian custom of having an almuerzo – a midmorning snack that can be quite substantial.

Both in England and Canada I have seen giant breakfasts advertised in restaurants; ham and bacon with eggs and toast, beans and other substantial items. While that can’t be used as an accurate measure of what Brits and Canadians are eating every morning, the fact that these hearty breakfasts aren’t advertised here in Spain clearly indicates that the attitude towards the morning meal is different. In Spain, generally, breakfast is a lighter meal followed by a day that can include small snacks throughout. In the Anglo world (and elsewhere), breakfast is generally bigger, in preparation for a day of meals without much to eat in between. (Not hard and fast rules, just general trends.)

The reality is that not too many North Americans are starting the day with a large breakfast, instead choosing toast or cereal or some other simple item. However, Sunday brunch speaks to the tradition of hearty early meals. Brunch replaces breakfast and lunch on days when sleeping in late is an enjoyable option. This is where all of the traditional breakfast foods that my Spanish friend’s mother assumed that I required can be found. Typically, I would have a coffee at home before meeting friends or family for a large brunch late in the morning. Hmm: that’s almost the same as having an almuerzo a few hours after that first coffee as I often do here in Valencia.

Breakfast for Visitors

Many visitors to Spain may find that they miss the option of a big, brunch-style breakfast. After all, when you’re on vacation your habits tend to change a bit. If you end up leaving the hotel or vacation rental later than you’d usually start your day, you may find that your appetite demands more than usual. But what will you find out there?

These days, in touristy areas of Spain you can often find an ‘English Breakfast’ advertized. But if you want to stick to more Spanish options you will still be able to find a variety of things to choose from.

Bakeries are great places to start the day. Many offer cafeteria style service or even table service; you can pair the coffee of your choice with any number of sweet or savoury options. Delicious pastries filled with chocolate or custard can also be ordered with ham and cheese or some type of sausage inside. And if that doesn’t match your appetite, you can also often order a bocata (small sandwich) with any number of ingredients.
Cafés will also usually offer a variety of sweet and savoury choices, sometimes presenting a set breakfast at a very reasonable price. These often include tostadas (thickly sliced and toasted bread) topped with anything from simple olive oil, tomato, cured ham, etc, coffee and fresh orange juice. Croissants and other pastries are also usually available though late visitors may find the options limited.

What some visitors may find surprising is that alcohol is commonly consumed in the morning. If you order a beer or wine with your breakfast sandwich, no one will bat an eye. And if you really want to fortify yourself, you can order a sol y sombra ‚Äì sun and shade. This concoction is half anis and have brandy and traditionally part of a labourers breakfast. It‚Äôs no longer a very common way to start the day, but if you‚Äôre feeling adventurous…

Breakfast at Home

Vacation rentals are a great alternative to standard hotels for those who want to reproduce their usual breakfasts. I am a huge fan of Marmite in the mornings and there is just no way that I am going to find that served anywhere – not Spain or Canada (maybe England?)

Sometimes starting the day right can make all the difference. However you choose to start yours, enjoy it!

Too hungry to keep reading?

Go get some breakfast! Next week we will publish another Valencia Insight.

And by the way, we offer take-out! Just sign up for our Eat In Valencia feed and you’ll get hot-off-the-press content sent right to your e-mail. No tip required!

Photo Credits: Ivan Larcombe

Ivan Larcombe – Bio

After years of experience in the hospitality trade focusing on restaurants and even the Canadian wine industry, Ivan thought that he had gained nothing but the certainty that these were not the career paths for him. Now he combines his first love, the written word, with all that he has learned over the years to approach food and wine from a very different perspective.

A recent, but devoted, arrival in Valencia, Ivan is working hard to learn and share everything there is to know about the gastronomical offering of this beautiful region.

Ivan can be contacted directly through his blog: http://www.ivaninvalencia.com/.

Since a few days Eat In Valencia also has a presence on Twitter.

If you don’t know what Twitter is, then this article on Wikipedia might help:

Twitter is a free social networking and micro-blogging service that enables its users to send and read other users’ updates known as tweets. Tweets are text-based posts of up to 140 characters in length which are displayed on the user’s profile page and delivered to other users who have subscribed to them (known as followers). Senders can restrict delivery to those in their circle of friends or, by default, allow anybody to access them. Users can send and receive tweets via the Twitter website, Short Message Service (SMS) or applications such as Tweetie, Twitterrific, Twitterfon, TweetDeck and feedalizr. The service is free to use over the Internet, but using SMS may incur phone service provider fees.

Our Twitter username aptly is EatInValencia. We promise that we will reply to all message sent to us direct or via @EatInvalencia. We are looking forward getting many followers!

They offer mainly tapas served either in the non-smoking sit down restaurant part of the establishment or in the tapas bar area where you can sit on stools or stand/hang at the side bar. The Mediterranean side of their cuisine reflects in the fact that they use a lot of Italian and French ingredients, apart of course from Spanish.

Tintofino Ultramarino boasts a wine collection of over 100 different wines that can be consumed by the bottle mostly, but they also offer a great selection by the glass.

Other Maps with more restaurants: El Pilar (46001); Valencia

Some restaurants are so small that a non-smoking area doesn’t even make sense, but where does that leave the (overseas) tourists that actually prefer a 100% non-smoking environment?

Unfortunately for those people Valencia is no exception to the general rule of thumb in Spain; at the time of writing there are four establishments listed that offer a 100% non-smoking environment.

One of those four actually is only 100% non-smoking downstairs, but since downstairs (pinxtos bar) and upstairs (grill restaurant) are basically two different restaurants, we have decided to list them anyway.

Well summer is coming and life (and eating) in Spain and Valencia does take place outside on the terraces. And for those that are on the lookout for smoke free places, Eat In Valencia has made it easy by listing these establishments in its own category. Hopefully we can add some more establishments to this list soon!

What makes Terraza A Babor stand out is their terrace with seats in the full sun as well as in the shade.

They are open all day, every day and you can come here for a drink, a snack (tapas) or a full meal, for example the paella.

Other Maps with more restaurants: La Malvarrosa (46011); Valencia

The term ‘fast food’ has a well deserved reputation for poor quality. Fair enough. If this term conjures up images of processed hamburger patties warmed in a microwave and the like, than I heartily agree that fast food offers little apart from its immediate availability. But fast doesn‚Äôt have to mean inferior; at least not in Spain.

Now, before I go on about the virtues of Spanish fast food, I should acknowledge two things. One: I’m not saying that all food in Spain is fantastic – some of the worst restaurant food I have had in my life has been here – so please don’t assume that I am completely biased. Two: as an adolescent recently emancipated from the drudgery of life with my parents, I was virtually addicted to the worst kind of fast food that Canada had to offer – no judgement is intended towards those with a weakness for the offerings of international fast food establishments.

Now, down to the business of what Spain can do for the hungry in a hurry.

El mostrador – always on display

One of the Spanish words that corresponds to the English ‘counter’ is mostrador. In most bars and cafés in Spain you will find a glass case running part of the way – or all the way – down the main bar. This crystalline enclosure can contain untold wonders – wonders that wait, at the ready, for famished visitors to feast upon. For many visitors to Spain, this display may seem odd and even somewhat unappealing, but it just might represent the best offering of fast food on the planet.

Mounted and otherwise

The contents of the mostrador can vary greatly, but the principle is the same – the items inside are available for almost immediate consumption. Some of these display cases remain at room temperature while others are fully refrigerated; in both cases what’s inside is meant to be fresh and ready for the hungry customer.

One of the most readily available item is the montadito – little mounted one. The concept is simple: a slice of bread with some morsel ‘mounted’ on it, usually affixed by means of a toothpick. However simple the concept may be, the execution can range into the realm of the excitingly complex; many times within the same mostrador. If a slice of exquisite cured ham on bread isn’t your cup of tea, meandering down the counter you may find a more elaborate creation of smoked cod with roasted red pepper, or breaded fish with garlic sauce, or blueberry foam with onions – the list goes on.

I can’t think of a quicker snack or meal: a few montaditos and a drink at a Spanish bar. You can waltz in and within minutes be feasting on a delicious morsel. The only thing that will slow you down if you’re in a hurry is how fast or slowly you eat. Of course, if you can spare a couple of minutes more you might want to flush out your experience with a few tapas. My favourite quick fixes are patatas bravas and calamares a la romana (spicy potatoes and fried battered calamari rings). They are available just about everywhere and are usually the fastest items to order, but many other dishes are equally accessible.

Why so fast?

The Spanish attitude towards food is a loving one. Whenever I’ve met Spaniards living outside of Spain they have talked longingly about their favourite dishes from home. This is a country where a celebratory meal can last hours and hours – not really a fast food culture at all. But the international fast food chains do exist here, sadly. I just ignore them and so should anyone else who wants a taste of Spain, even if they are in a hurry to eat something.

In general, a Spanish meal isn’t meant to be fast, so the concept of making food readily available has less to do with meals and more to do with snacks. The idea is to take a short break from whatever it is you are doing to have a cold glass of beer, wine etc. and relax for a minute; and who doesn’t want a bite to eat with their drink? In order to make that short break as enjoyable and satisfying as possible, some food has to be ready to eat. Fast food, Spanish style.

I may just have to run out and grab a bite now…

Too hungry to keep reading?

Go get some montaditos! I’ll be back next week with more ramblings about eating out in Spain.
[Editor's note: In Valencia you can find many bars and restaurants that serve montaditos, you can do a search for them here on Eat In Valencia.]

And by the way, we offer take-out! Just sign up for our Eat In Valencia feed and you’ll get hot-off-the-press content sent right to your e-mail. No tip required!

Photo Credits:
montaditos by jtoledo
pinxtos by sergis blog

Ivan Larcombe – Bio

After years of experience in the hospitality trade focusing on restaurants and even the Canadian wine industry, Ivan thought that he had gained nothing but the certainty that these were not the career paths for him. Now he combines his first love, the written word, with all that he has learned over the years to approach food and wine from a very different perspective.

A recent, but devoted, arrival in Valencia, Ivan is working hard to learn and share everything there is to know about the gastronomical offering of this beautiful region.

Ivan can be contacted directly through his blog: http://www.ivaninvalencia.com/.

Because the use of iPhones and the likes is becoming more and more popular and also because we already list all profiles of restaurants with the longitude and latitude coordinates, we thought it a good idea to also make the contents of the Eat In Valencia website easier accessible for these type of web browsers.

If you have an iPhone, you can try it out; you will first see the normal Eat In Valencia home page and at the bottom you will see a button to turn on the mobile theme.
If you have the Safari browser installed on your computer you can also check it: enable the developer mode, then turn on the iPhone user agent in Safari and minimize the window width.

With thanks to the WPtouch Mobile Plugin.

Once you enter, you will find yourself in a labyrinth of inter connected rooms, caves if you wish, which is the translation of las cuevas.

They offer an enormous variety of tapas and it is possible to eat them at the bar in the entrance area or you can take place in the “catacombes” (table areas) further in the back of the restaurant.

One thing to remember is to make reservations, especially in the weekend!

Other Maps with more restaurants: El Carmen (46003); Valencia

When we visited we were lucky to get the last available table outside and heard that others had to wait for at least an hour; reservations therefore are highly recommended if you plan to go there!

Bodeguilla del Gato serves tapas that are influenced by Basque cuisine and they have many nice ones to choose from.

The interior is decorated with flamenco and bullfighting things and they offer a nice selection of Spanish wines.

Other Maps with more restaurants: El Pilar (46001); Valencia

The cuisine they offer is a fusion of mediterranean and oriental and is served in tapas style, although it is also possible to have your own plate.

Seu Xerea Lounge is located in a street just off Plaza de la Virgen and seats 37 people, so especially in the weekend reservations are recommended. They have a small terrace too and offer a menu del dia (EUR 12-15) during lunch and a la carte during dinner.

Other Maps with more restaurants: El Carmen (46003); Valencia

They offer all kinds of tapas, all paellas and rices you can think of, and other Valencian and Spanish delicacies.

The terrace of El Rall is quite popular in spring and summer, but bookings are preferred as the restaurant itself is quite small.

Other Maps with more restaurants: El Pilar (46001); Valencia

Silvestre Café is a modern cafeteria in a quiet street behind the Mercado Central. It is divided over 2.5 floors and has a strict non-smoking policy. A good place to meet for a business meeting as they also have wifi installed.

Their coffee and tea infusions are also available for sale.

Other Maps with more restaurants: El Pilar (46001); Valencia

You will see this translated in their dishes that they make with quality Italian ingredients.

Sorsi e Morsi is located in the heart of Ruzafa, near the Ruzafa Mercado.

Other Maps with more restaurants: Ruzafa (46006); Valencia

This is my first year in Spain’s 3rd largest city. I have never experienced Las Fallas and so what I can report on the subject is all quite theoretical; I have yet to live the experience. But my chance will come soon.

In fact, the Fallas are already underway. The opening ceremony (at which our little family of 3 was shamefully absent – blame the Spanish flu) was held on the 22nd of February. La Cridà, as it is called, marks the beginning of Valencia’s famous Fallas, but the real party doesn’t start until the 15th of March. We’ve been warned that the volume of life in the center of town is going up.

Irreverent Carpenters

I love the history of this Mediterranean festival for its basis in irreverence (a characteristic that I cherish in myself and others). Now, those of you who happen to know that this celebration culminates on March 19, Saint Joseph’s day, will be wondering just what is so deliciously cheeky about how the whole thing began. Let me explain.

Legend has it that the history of Las Fallas begins with medieval carpenters. During the short, winter days they, among others, used planks of wood known as parots to support the candles that they were forced to burn in order to see well enough to work their trade in the gloom. When the days began to lengthen enough to make these candles obsolete, in joyful welcoming of the spring, these carpenters would burn the parots.

Now, I ask you; what could be more irreverent than a carpenter burning a perfectly useful piece of wood?

Jesus’ Adoptive Father

The parots were eventually dressed up with other, more decorative, bits of debris before being consigned to the flames. At some point the Church stepped in and declared that this burning should take place on the 19th of March, the day of Saint Joseph. (He is after all, among other things, the patron Saint of carpenters.) Perhaps because of this official endorsement, the celebration took on increasing complexity and importance with the parots now made to resemble local and famous people and taking on a new name: ninot.

I’ve never associated Jesus’ adoptive father with springtime bonfires, but in Valencia this combination took hold to create what today is arguably the world’s loudest festival.

Friendly Warnings

It seems that since the beginning of the 20th Century, Las Fallas has been gaining strength. Today, thanks to new materials such as polyurethane and a mouldable soft cork, fallas (which are essentially either massive ninots or combinations of ninots that are burnt together) can reach 30 meters or more up to the sky before they are eventually laden with firecrackers and set alight. (Falla comes from the Latin word fax, meaning torch, by the way.)
But, as amazing as it may seem, the burning of the ninots isn’t the biggest bang that Las Fallas has to offer. That falls to, well, a really big bang.

Gunpowder is burning at the heart of Valencia’s unique festival. Both firecrackers and fireworks form a fundamental part of Las Fallas. The fireworks – fuegos artificiales – both open and close the weeks of events, but it’s the petardos – firecrackers – that characterize these celebrations. Time and time again I have received friendly warnings from my neighbours about how incredibly, unbelievably loud it is going to get. In fact, my downstairs neighbour just went to her parents’ house to sit this year out. She won’t be back until the 21st, when it’s all over.

More to Come

Next week, just as the real insanity is about to kick off, I’ll be back with more information about the structure of the events and the mayhem that envelops the city. The following week I hope to be recovered enough to give an actual first-hand report of what Las Fallas is all about.
In the meantime, you can take a look at some pictures here.

Salud!

Too excited to keep reading?

Go book your trip to see Las Fallas! I’ll be back next week with more information this incredible Spanish celebration.

And by the way, we offer take-out! Just sign up for our Eat In Valencia feed and you’ll get hot-off-the-press content sent right to your e-mail. No tip required!

Photo Credits:
Las Fallas – ninots by Fra Kushy
Las Fallas – Fallas 2008 by GJFamily
Las Fallas – fireworks by Stuart Chalmers

Ivan Larcombe – Bio

After years of experience in the hospitality trade focusing on restaurants and even the Canadian wine industry, Ivan thought that he had gained nothing but the certainty that these were not the career paths for him. Now he combines his first love, the written word, with all that he has learned over the years to approach food and wine from a very different perspective.

A recent, but devoted, arrival in Valencia, Ivan is working hard to learn and share everything there is to know about the gastronomical offering of this beautiful region.

Ivan can be contacted directly through his blog: http://www.ivaninvalencia.com/.

The restaurant targets a cosmopolitan and urbane audience with purchasing power between 18 and 40. The cuisine of La Lola Restaurante is best described as new Spanish; made with high quality products, based on traditional food adapted to the current era.

They offer a menu del dia for EUR 12 and from Monday to Thursday a menu degustación for EUR 45. A la carte naturally is available too.

On Thursdays and Fridays you can enjoy live flamenco performances at La Lola Restaurante and on Saturdays your dinner is livened up with a DJ performance.

Other Maps with more restaurants: El Pilar (46001); Valencia

Their specialty is all kinds of deep fried tapas – we had the gambas – that come in great variety. Of course they also offer other tapas such as sardines garnished with olives and oil, mussels, croqettes, basically all kinds of tapas you can imagine.

And if that is not enough, you can also come for a selection of bocadillos at Boatella tapas.

Other Maps with more restaurants: El Pilar (46001); Valencia

It wasn’t long before tapeo was one of my favourite Spanish words. Not only did I love the act of bar hopping and having tapas (the meaning of tapeo in a nutshell), but I loved the way the language allowed for the creation of this new term. A large portion of my Spanish was learned over a small portion of some delicacy or other in the bars of Madrid. If not for tapas, I may never have learned the language at all.

What are tapas?

At this point, tapas seem to be a global phenomenon. Like many other aspects of Spanish culture, tapas appeal to a great deal of people all over the world. But are the tapas that you are likely to find in the UK, the US, Canada or elsewhere authentic? What is the essence of the tapa?

The Real Academia Espa√±ola ‚Äì the body that produces the definitive dictionary of the Spanish language in Spain ‚Äì defines ‘tapa‘ as a small portion of some type of food that is served as an accompaniment to a beverage. That‚Äôs not saying much though, is it? If I gave you a rice cracker with a glass of water you‚Äôd hardly fall in love with the concept of tapas. Let‚Äôs start by looking at the origins of the word.

The Spanish word tapa means cover or lid. The verb ‘to cover’ is tapar. So it naturally follows that this is a small portion of food… wait, no it doesn‚Äôt! Where does this term come from?

The history of tapas

My first Spanish friends were madrileños – natives of Madrid. They insisted that their city was the first to serve tapas. According to what they told me with pride, not too long ago life in Madrid meant dealing with an annoying quantity of flies (this isn’t the part they were proud of), and that meant a lot of shooing and hand-flapping in the city’s numerous cafes and restaurants. Rather than avoid the fly-ridden cafes – totally unacceptable – people took to covering their drinks in-between sips with little saucer-like plates provided for that purpose. These tapas were topped by enterprising cafe owners with some morsel of food or other in order to entice repeat visits from the clientele. It caught on.

That’s the version that I like best, though I will never side with Madrid – or anywhere else, for that matter – when it comes to exactly where the custom began. Many say that Andalucia is the birthplace of the tapa and they may be right. I’m just here to enjoy them and pass the (mis)information along.

Other versions have various Spanish Kings involved either by virtue of declaring that alcohol could not be consumed without food, or by delighting in the healing powers of wine and food together, or by favouring an inn that was in the habit of serving wine with a slice of ham atop the glass. Maybe it’s the capitalist in me that sees more merit in the first version.

Tapas today

You won’t always get a complimentary morsel of food with your drink in Spain. In some places, like Barcelona, it isn’t a strong tradition. That doesn’t mean that there aren’t tapas to be had all through the country. In some form or another, you’ll find them.

Today’s tapas have evolved from a lid with a few olives to a diverse range of both simple and complex foods. You can often find offers of a drink with one or two montaditos (canapés) or some other small dish. For a very reasonable price, you can quench your thirst and appease your appetite – add some good conversation to the mix and that is the art of tapeo.

Of course there are still places that bring you food with every drink. One of my favourite places in Madrid was a little bar that served meatballs, chicken wings and other hearty tapas with every ca√±a (draft beer). I haven’t been back to Madrid for a decade now but I‚Äôm planning to pay a visit the next time I‚Äôm there ‚Äì I hope it‚Äôs still in business and still offering such generous fare. But then, if it isn‚Äôt there will be hundreds of other options.

Whatever form the almost infinitely variable tapa takes, and whatever its true origins are, its spirit is constant. An immediately available glass and dish to stimulate the senses and provide the perfect backdrop for conversation with friends.

Salud!

Too hungry to keep reading?

Go get some tapas! I’ll be back next week with more ramblings about eating out in Spain.
[Editor's note: In Valencia you can find many bars and restaurants that serve tapas, you can do a search for them here on Eat In Valencia.]

And by the way, we offer take-out! Just sign up for our Eat In Valencia feed and you’ll get hot-off-the-press content sent right to your e-mail. No tip required!

Photo Credits:
Tapas РTabla de Ibéricos by deramaenrama
Tapas – Madrid window by grassvalleylarry

Ivan Larcombe – Bio

After years of experience in the hospitality trade focusing on restaurants and even the Canadian wine industry, Ivan thought that he had gained nothing but the certainty that these were not the career paths for him. Now he combines his first love, the written word, with all that he has learned over the years to approach food and wine from a very different perspective.

A recent, but devoted, arrival in Valencia, Ivan is working hard to learn and share everything there is to know about the gastronomical offering of this beautiful region.

Ivan can be contacted directly through his blog: http://www.ivaninvalencia.com/.

Among a set breakfast and a set lunch and of course a la carte, they also offer each day a traditional dish prepared with products bought fresh from the Mercado Central. Their kitchen is described as Spanish creative “cocina de mercado” – seasonal cuisine with fresh produce of the season.

Suitable for larger groups too as they have space for around 100 guests and Culmen Restaurante also serves as a bodega. The wines sell at competitive prices for consumption in the restaurant or at home.

Other Maps with more restaurants: Tres Forques (46014); Valencia

They offer the whole range of bocadillos, tostaditas, sandwiches and even a menu del dia at EUR 10.

Rivendel is also an internet bar, so if you’re in the neighbourhood, for example to visit the library which was built in the early 1400’s, want to have a bite and need an internet connection, Rivendel is the right place.

Other Maps with more restaurants: El Pilar (46001); Valencia

In the kitchen of Tapa2 Gastronomik Mediterranean and Asian styles are fused and their most important goal is to offer quality cuisine at affordable prices.

The menu is divided into vegetarian, fish/seafood and meat tapas and guests are expected to share their food as well as tables with other guests. The multi-lingual staff is very friendly and ready to help you make your choice of tapas.

Many of the tapas are exclusive creations you would not think of and are well-balanced in taste and texture. Of all the fantastic tapas on the menu we would like to recommend the spinach with roquefort tapa and the dessert banana-strawberry-split.

Tapa2 Gastronomik also offers a selection of excellent wines from Valencia and other areas of Spain. The restaurant seats around 25 people and is tucked right in between the Central Market Mercado Central and Plaza del Tossal.

You are welcome to visit for any occasion and with a menu that changes every season, you will want to come back for more.

Other Maps with more restaurants: El Pilar (46001); Valencia