Valencia

Since its opening in 1898, La Pepica has been a favorite of Spanish royalty and it was once frequented by Ernest Hemingway. Today, it is still famous for its paellas. — Gayot

This neighborhood bar with its bottles-and-barrels decor has been selling champañet (mistelle brandy mixed with soda water) and cask-poured wine since 1836. — Concierge

The typical paella Valenciana must have: rabbit, chicken, and fresh vegetables. But you will find seafood, vegetarian, and just about any other type of Paella your heart desires here. — Afar Magazine

The restaurant is named for the indigenous black grape of the area, and the chef probably uses more Alicante saffron in her cooking than any other chef in Spain. — Frommer's

This taverna could almost be described as a tapas museum! Huge choice of tapas on display, all prepared using high quality ingredients, as well as an extensive selection of wines. — Michelin Guide

Eladio Rodríguez prepares a daily menu based on the freshest seasonal ingredients to assure the tastiest Spanish and International cuisine. — Gayot

Intimate, traditional and upmarket, this classy spot is famous for well-prepared Valencian cuisine. — Lonely Planet

Restaurante del Carmen in the historic quarter of Valencia is known for its seasonal cooking with high quality ingredients, careful presentation, friendly and informal service. — Michelin Guide

In the heart of Valencia, this comfortable restaurant has a contemporary look. — Michelin Guide

A pleasant, centrally located restaurant with a classic-contemporary decor. — Michelin Guide

Rice with rape (monkfish) and artichokes is excellent, as is rice with king prawns. Fish from both the Mediterranean and the Atlantic appear frequently on the menu. — Frommer's

Dining room is far more elegant, and emphasizes local fish and the beautiful vegetables of the Alicante coast. The menu features many rice dishes, but the best bet is often the catch of the day — Frommer's

Set in Valencia's historic core, a short walk from Plaza de la Reina and the cathedral, this well-managed restaurant does a good business with local residents and an even bigger one with tourists. — Frommer's

In the nicest part of the old quarter. Direct access and a layout in three rooms, with somewhat crowded tables. Inviting fisherman-style atmosphere and charming terrace. — Michelin Guide

El Portal's modern interior features a blue colour scheme, an attractive bar, tall tapas tables and a small dining room. Extensive menu of contemporary tapas and raciones. — Michelin Guide

It’s also famous for being the oldest horchateria—over 200 years old—according to its sign out front. — Afar Magazine

Chef Bernd Knöller may be German, but his understanding of local traditions (he's lived in Spain for more than 15 years) has made Riff one of the city's most popular Mediterranean restaurants. — Concierge

A restaurant boasting a thoroughly modern and meticulous look. — Michelin Guide

With the added attraction of a location inside the city's impressive central market. Seasonal cuisine, daily suggestions, and delicious baguette-style bocadillos! — Michelin Guide