Where to Eat in Valencia: Anchovies, Jamón and Tapas Beyond Paella
Valencia's classic bars for Cantabrian anchovies, ibérico, clóchinas and grilled sardines — Casa Montaña, Tasca Ángel, Central Bar, La Pascuala.
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Everyone goes to Valencia for paella — and should. But between paellas, the city has some of the best tapas bars on the Mediterranean, especially in El Cabanyal, the old fishermen’s neighborhood by the beach.
Last checked: September 2026. Hours change; check before you go.
At a glance
| Place | Area | Go for |
|---|---|---|
| Casa Montaña | El Cabanyal | Anchovies, ibérico, 1836 bodega |
| Tasca Ángel | Old town (Ciutat Vella) | Grilled sardines, tiny and old-school |
| Central Bar | Mercado Central | Market tapas at the counter |
| Bodega La Pascuala | El Cabanyal | A giant sandwich at almuerzo |
Casa Montaña
- Where: El Cabanyal, Calle Josep Benlliure · Map
- Order: Cantabrian anchovies, jamón ibérico de bellota, clóchinas (local mussels, in season in summer) and patatas bravas.
Open since 1836 and often called the city’s oldest bodega: wooden barrels, marble tables and a cellar of hundreds of wines. The owner is known for choosing his anchovies in person in Santoña, on the Cantabrian coast, and it shows. If you visit one tapas bar in Valencia, make it this one — and book.
Tasca Ángel
- Where: Ciutat Vella, near the Lonja and the Central Market · Map
- Order: sardinas a la plancha (grilled sardines) and a small beer.
A narrow, no-frills bar that has been grilling sardines for decades. Few seats, a short menu and the smell of the plancha from the street. Perfect after a morning at the market.
Central Bar
- Where: inside the Mercado Central · Map
- Order: whatever the counter recommends from the market that day, and a sandwich if you’re hungry.
A counter bar inside one of Europe’s great food markets, run by the team of chef Ricard Camarena. Go early or at an off hour — it fills up fast.
Bodega La Pascuala
- Where: El Cabanyal · Map
- Order: a bocadillo (long sandwich) at mid-morning, with a drink and peanuts.
Valencia has a sacred mid-morning meal called almuerzo, and this century-old tavern is one of its temples. The sandwiches are enormous: share one.
When to eat what
- Almuerzo: 10–11:30 am, a sandwich and a drink.
- Paella: at lunch, never at dinner if you ask a local.
- Tapas: in the evening, from about 8:30 pm.
Take it home
Valencia’s bars live on tins and ham: tuna belly, mussels in escabeche and good ibérico.
Ortiz Ventresca white tuna belly in olive oil (3.88 oz)
Conservas Ortiz · Basque coast, Cantabrian Sea · 110 g tin
Ventresca is the belly: the richest, silkiest part of the fish. Eat it straight from the tin with good bread — no mayo allowed.
Why we like it
- The most prized cut of tuna
Keep in mind
- Small tin for the price
Ramón Peña mussels in escabeche 16/20, Silver line (110 g)
Ramón Peña · Galician rías · 110 g tin
Galician mussels in escabeche — a tangy sauce of oil, vinegar and paprika. A classic of Spanish vermouth hour.
Why we like it
- A benchmark Galician canner
Keep in mind
- Tangy sauce: not for everyone
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Cinco Jotas Hand-Carved Jamón Ibérico de Bellota (3 oz)
Cinco Jotas (5J) · Jabugo, Huelva · Pre-sliced, hand-carved style, vacuum pack
The benchmark most Spaniards would name first. Jabugo style: intense, long, savory. Buy it when you want the 'this is why people rave about it' moment — not for a big party.
Why we like it
- The reference brand in Spain
- Hand-carved style slices
- Intense Jabugo flavor
Keep in mind
- Premium price for 3 oz
- Too strong for some first-timers
Best for: A first taste of the top tier, a special gift
Price and availability on Amazon.com
→ Types of Spanish tinned fish · Is premium tinned fish worth it?