Valencian Cuisine: What to Try on the Costa Blanca
Valencian cuisine is one of the richest and most diverse Mediterranean culinary traditions. On the Costa Blanca, it shines particularly brightly: rice dishes are prepared in dozens of ways, seafood arrives at restaurants straight from the morning catch, and ancient recipes coexist with modern presentations and artisanal techniques. This article provides an extensive and up-to-date guide to the main dishes of Valencian cuisine, their origins, preparation methods, and the best places to try them today.
Why Valencian Cuisine Is So Unique
Its foundation lies in the combination of several factors:
- Historical heritage from the Arabs, Romans, and medieval Spain.
- Rich agricultural region (rice, vegetables, citrus fruits, grapes, almonds).
- Mediterranean Sea, providing an endless variety of seafood.
- Seasonality of ingredients and a natural “farm-to-table” approach.
- Unique cooking techniques: paellera, cazuela, wood-fired cooking, and broth reduction.
But the main secret is the philosophy of the cuisine: ingredients should be simple yet of the highest quality, and flavors-vivid, honest, and natural. That is why the same dishes prepared in different towns along the Costa Blanca can have entirely different characters.
Rice – The Foundation of the Region’s Gastronomy
In Valencia, rice is not a side dish but the “main character.” It absorbs the flavors of the sea, meat, vegetables, and spices. How it is prepared in Alicante, Calpe, or Denia reflects the region’s cultural code. Three main styles of rice preparation are distinguished:
- Arroz seco – dry rice (paella, arroz al horno).
- Arroz meloso – creamy rice, similar to risotto.
- Arroz caldoso – rice in a rich broth.
All three techniques are widely used on the Costa Blanca, but fisherman’s dishes-rich, aromatic, and deeply flavored-are especially popular.
Paella Valenciana – The Historical Symbol of the Region
Paella Valenciana is one of Spain’s most recognizable dishes, yet few know how strict the rules are for the authentic version. A traditional paella includes:
- rabbit;
- chicken;
- ferraura beans;
- garrofó beans;
- tomato base;
- rosemary;
- saffron or natural coloring;
- bomba rice;
- and, most importantly, cooked over a wood fire.
Authentic paella does not contain seafood-this is a fundamental rule. Its flavor relies on the perfect rice texture and the socarrat, the golden, crispy layer at the bottom.
Where to Try Authentic Paella Valenciana?
- Casa Elías (Monforte del Cid) – recognized leader in wood-fired paella preparation. Their rabbit and snail paella is an iconic regional dish. Google Maps
- El Cachirulo (Alicante) – traditional Valencian paella prepared in a classic style without tourist adaptations. Google Maps
Current relevance: Paella remains the main symbol of Valencian cuisine, and the demand for authentic versions is growing. More restaurants are returning to wood-fired cooking, enhancing both quality and flavor.
Arroz a Banda – The Soul of the Sea
Arroz a banda is one of the most flavorful dishes on the Costa Blanca. Originally, it was a “fisherman’s meal,” created to use fish leftovers unsuitable for sale. The method is as follows:
- Small fish (moro, rothe, conger) are used to make a rich broth.
- Potatoes are cooked in the broth separately-this is the first course.
- Rice is then cooked in the broth as the second course.
- Served with spicy homemade alioli.
Today, arroz a banda is a gastronomic symbol of Alicante. The key is the quality of the broth: the more “marine” it is, the deeper the flavor of the rice.
Best Places to Try Arroz a Banda
- Dársena (Alicante) – restaurant renowned for its encyclopedic rice menu. They offer dozens of arroz variations. Google Maps
- El Buen Comer (Alicante) – one of the most authentic versions of arroz a banda. Google Maps
Current relevance: Arroz a banda is a must-have on the menu of most rice-specialty restaurants; in 2024-2025, its popularity continues to grow thanks to a return to traditional broth preparation.
Arroz del Senyoret – For Those Who Value Comfort
Arroz del Senyoret originated in Alicante and quickly became one of the most popular dishes along the coast. Its specialty is convenience: all seafood is manually peeled, allowing guests to enjoy the flavor effortlessly. Typical ingredients include:
- squid;
- shrimp;
- mussels;
- fish fillets;
- homemade fish broth;
- bomba or calasparra rice.
The broth in this dish is usually “cleaner” than in arroz a banda, to highlight the seafood flavors.
Where to Try the Best Arroz del Senyoret?
- Nou Manolín (Alicante) – one of the region’s most renowned restaurants, attracting visitors specifically for Senyoret. Google Maps
- La Barra de César Anca (Alicante) – a modern version of the dish with deep aromatic flavors. Google Maps
Current relevance: The dish remains highly sought after by tourists; restaurant versions continue to evolve with a focus on quality broth.
Arroz Negro – Black Rice with Cuttlefish
Arroz negro is one of the most expressive dishes of Mediterranean cuisine. Its characteristic black color comes from natural cuttlefish ink. True arroz negro is not merely rice dyed with ink; it features dominant marine flavors, mineral nuances, and firm seafood textures.
Preparation method:
- Base – sautéed squid and cuttlefish;
- Add a thick fish broth;
- Ink is mixed into the sofrito (tomato and spice mixture);
- Use bomba or senia rice;
- Served with garlic alioli for flavor balance.
The rice should be slightly creamy but not runny. The taste is rich, marine, with the natural sweetness of cuttlefish.
Where to Try Authentic Arroz Negro?
- Restaurante Brel (El Campello) – signature cuisine with strong Mediterranean traditions; one of the best arroz negro on the coast. Google Maps
- El Raco del Plá (Alicante) – one of the city’s oldest restaurants, specializing in traditional cuisine and rice dishes. Google Maps
Current relevance: Arroz negro remains a local favorite. In 2024-2025, many restaurants started serving improved versions with smoked salt and long-simmered homemade broths.
Fideuà – The Noodle Alternative to Paella
Fideuà comes from Gandia and, according to legend, was first made as a variation of arroz a banda for a captain who disliked rice. Thin noodles fideo №2 replaced the rice. Today, it is an independent gastronomic specialty.
Preparation method:
- Noodles are lightly toasted until golden;
- Thick fish broth is added;
- Main ingredients – squid, shrimp, mussels;
- Often baked at high temperature for a crispy top layer.
Unlike paella, fideuà absorbs less liquid and requires a more intense sofrito. It is served with lemon or alioli.
Where to Try the Best Fideuà?
- El Raset (Dénia) – beachfront restaurant, one of the best in Marina Alta for tasting fideuà. Google Maps
- Casa Federico (Dénia) – popular restaurant known for consistent quality in rice dishes. Google Maps
Current relevance: In 2024-2025, Dénia reinforced its status as the gastronomic capital of the region, making local fideuà versions a benchmark.
Caldero – Fisherman’s Dish from Tabarca Island
Caldero tabarquino is one of the oldest coastal dishes, originating from Tabarca Island. It involves two stages:
- Prepare a rich fish broth from rochet, moro, and caberet fish. Add spices, tomatoes, and peppers.
- First, serve the fish with potatoes and spicy alioli sauce.
- Then, serve the rice cooked in the same broth.
This dish is valued for its deep flavor and traditional preparation: caldero has changed very little over the century.
Where to Try Caldero?
- Nuevo Varadero (Santa Pola) – one of the best mainland restaurants preparing caldero according to Tabarca rules. Google Maps
- Rincón de Antonio (Tabarca) – legendary spot visited specifically for caldero. Google Maps
Current relevance: Caldero remains the symbol of Tabarca Island. It cannot be widely adapted, preserving its authentic character.
Traditional Costa Blanca Appetizers
The region’s cuisine is rich not only in rice and seafood but also in appetizers. Many have Arab origins; others come from fisherman’s traditions.
Esgarrat – Roasted Pepper with Cod
Esgarrat is one of the most popular cold tapas in Alicante, consisting of roasted red peppers and salted cod. The dish is valued for the balance of sweetness and saltiness.
Where to try: Nou Manolín (Alicante) Google Maps
Titaina – Dish from the Cabanyal Area
Titaina – a rare dish combining tomatoes, tuna, and pine nuts. Common in the Cabanyal area (Valencia) but also found in Alicante’s signature cuisine restaurants.
Where to try: La Sastrería (Valencia) Google Maps
Tellinas – Taste of the Sea
Tellinas – small clams cooked with white wine, garlic, and parsley. Very popular during the summer.
Where to try: Ca Pepa Teresa (Dénia) Google Maps
Clòtxinas – Seasonal Mussels
Clòtxinas – Valencian mussels valued above Galician ones for their sweet flavor. Season: May-September.
Where to try: Alicante seafood restaurants (in season).
Salazones – Salted Fish
Mojama, hueva, and other salted fish are part of the fisherman’s heritage. Today, salazones are served as a delicacy.
Where to try: El Xixonenc (Alicante) Google Maps
Meat Dishes and Rural Cuisine from the Inland Areas
While the Costa Blanca coast is known for seafood, inland regions such as Marina Alta, Marina Baja, and Alcoy excel in meat-based dishes. These are prepared according to ancient recipes using local products: game, pork, chickpeas, seasonal vegetables, and local olive oil.
Lomo de Orza – Traditionally Preserved Meat
Lomo de Orza is a key dish of Alicante’s rural cuisine. Pork is marinated with garlic, bay leaves, paprika, olive oil, and white wine, then baked or simmered in a clay pot. The meat is preserved under a layer of olive oil, maintaining flavor and juiciness for weeks.
The modern version is served in thin slices, often with coca bread or potatoes.
Where to Try Lomo de Orza?
- La Finca de Susi Díaz (Elche) – fine dining: traditional dish served in a signature interpretation. Google Maps
Vegetable Stews and Legume Dishes
The region is known for its stews, especially in winter. The most famous include:
- Olla churra – vegetable stew with chickpeas, potatoes, pumpkin, and meat.
- Puchero valenciano – festive dish made with meat, chickpeas, and vegetables, cooked for a long time and served in multiple stages.
Where to try: Restaurante Sanchis (Callosa d’en Sarrià) Google Maps
Desserts and Sweets of Valencian Cuisine
The sweet part of the region’s culinary heritage owes much to Arab culture. Almonds, honey, sesame, oranges, and spices have been used in desserts here for over a thousand years. The Costa Blanca is the birthplace of a whole industry of turrón, halva, and almond sweets.
Turrón de Jijona and Turrón de Alicante
- Turrón de Jijona – soft almond and honey paste.
Turrón de Alicante – hard block of whole almonds and caramelized syrup.
Both varieties hold IGP status and are produced according to strict techniques. In Jijona, the Turrón Museum demonstrates the production process.
Where to try: El Artesano (Jijona) Google Maps
Arnadí – Festive Dessert
Arnadí – one of the oldest regional desserts, made of mashed pumpkin or sweet potato, almonds, cinnamon, and sugar. Originally from Zamora, it became part of Valencian culture.
Where to try: Traditional bakeries in Denia and Gandia.
Coca de Mollitas – Simple and Beloved Pastry
Coca de mollitas – salty pie on thin dough, covered with a crispy topping. Eaten for breakfast or before main dishes.
Where to try: La Taula de Yago (Alicante).
Traditional Drinks of the Region
The Costa Blanca offers unique drinks that complement dishes and reflect the region’s history.
Horchata de Chufa
A beverage made from tiger nuts grown in Orxeta. Horchata is refreshing and perfect for the hot regional climate. Served with crispy fartons.
Where to try: Horchatería Azul (Alicante) Google Maps
Mistela and DO Alicante Wines
Mistela – sweet dessert wine made from Muscat grapes. Served as an aperitif or with sweets. Regional red wines are dominated by Monastrell, powerful and rich, with fruity and herbal notes.
Where to try: Bodega Las Virtudes (Villena) Google Maps
Best Costa Blanca Places to Experience Valencian Cuisine
Below are restaurants that in 2024-2025 consistently offer the best versions of traditional dishes. All have ratings above 4.3 with up-to-date menus.
- Dársena (Alicante) – main rice restaurant in Alicante. Encyclopedia of paella and arroz. Google Maps
- Nou Manolín (Alicante) – one of Spain’s best gastro bars, ideal for tapas and arroz del Senyoret. Google Maps
- Ca Pepa Teresa (Dénia) – amazing traditional dishes: tellinas, fideuà, arroz al horno. Google Maps
- Restaurante Brel (El Campello) – signature Valencian cuisine with deep flavors and the best arroz negro. Google Maps
Conclusion
Valencian cuisine is an extraordinary blend of ancient and modern, maritime traditions and rural simplicity, bold flavors, and minimalistic ingredients. The Costa Blanca offers the opportunity to truly understand its character: tasting dozens of rice varieties, unique fisherman’s dishes, historical sweets, and traditional appetizers passed down through generations.
Each dish is part of the region’s culture: paella valenciana reflects rural life, arroz a banda represents maritime heritage, caldero embodies island tradition, and turrón carries Arab roots. To fully experience the Costa Blanca, one must not just look at the sea but taste it.
The region’s cuisine continues to evolve: restaurants are returning to wood-fired stoves, using local products, and creating new interpretations of traditional dishes. Yet the essence remains unchanged-respect for ingredients and the desire to convey the true taste of land and sea.
When traveling along the Costa Blanca, be sure to try as many local dishes as possible-they tell the region’s story better than any guidebook.
