Modern European is the catch-all for kitchens that borrow technique from France, produce from their own region and ideas from everywhere — usually tasting-menu only.
In Valencia the modern European list is led by Ricard Camarena Restaurant in Bombas Gens Centre d'Art (Two MICHELIN Stars, €185-€225 / $200-$245 per person). If you want the same cooking for less, Arrels at €95-€130 / $105-$140 is the value pick.
- 1.
Ricard Camarena Restaurant
Two MICHELIN StarsModern Valencian · Bombas Gens Centre d'Art · €185-€225 / $200-$245
Ricard Camarena
Located within a former factory, Ricard Camarena's restaurant offers a bold, intensely flavored cuisine that prioritizes fresh, seasonal produce. His innovative techniques amplify natural ingredients, creating a dining experience that is both sophisticated and deeply rooted in Valencian tradition. The industrial-chic setting complements the contemporary artistry on the plate, making it a cornerstone of the city's culinary scene.
Order: Smoked eel, foie gras and citrus; Valencian tomato, red shrimp, and basil
- 2.
Riff
One MICHELIN StarModern European · L'Eixample · €115-€150 / $125-$165
Bernd Knöller
Chef Bernd Knöller's Riff is a Valencian institution celebrated for its meticulous sourcing and elegant, understated approach to fine dining. His German heritage subtly influences a Mediterranean core, resulting in dishes that are technically precise yet brimming with flavor and respect for ingredients. The minimalist, contemporary setting allows the exceptional quality of the food and wine to take center stage, offering a consistently high-caliber experience.
Order: Mediterranean red prawn and cauliflower; 'Ceniza' of vegetables
- 3.
Arrels
One MICHELIN StarModern Valencian · Sagunto (near Valencia) · €95-€130 / $105-$140
Vicky Sevilla
Though a short drive from Valencia in Sagunto, Arrels is a significant culinary destination. Vicky Sevilla's cooking is an ode to Valencian roots, emphasizing traditional flavors and local ingredients with a contemporary, refined touch. Housed in a charmingly restored historic building, the restaurant offers an intimate and authentic dining experience that highlights the produce of the region with creativity and skill, earning its star.
Order: Rice 'a banda' with cuttlefish; 'All i pebre' of eel
Booking a modern European table in Valencia
- · For Michelin-starred restaurants, book 2-4 months in advance, especially for weekend dinner reservations. Some offer online systems, while others prefer phone calls.
- · Many fine-dining establishments require a credit card guarantee or a non-refundable deposit to secure your table, which is deducted from your final bill.
- · Consider booking lunch. Often, the tasting menus are similar or slightly abbreviated versions of dinner offerings but at a more accessible price point, providing excellent value.
- · Be aware of cancellation policies. Most top restaurants have strict no-show or late cancellation fees, typically charging a significant per-person amount.
And the local dishes in Valencia
Paella Valenciana
The quintessential dish of Valencia, an authentic Paella Valenciana is cooked with rice, chicken, rabbit, green beans, and garrofó (a local white bean), often over an open wood fire. It's a flavorful, saffron-infused rice dish best enjoyed fresh at a traditional 'arrocería' or by the beach, offering a true taste of the region's culinary heritage.
Horchata con Fartons
Horchata is a refreshing, milky drink made from tiger nuts (chufas), originating from Valencia. It's naturally sweet and often served chilled. It's traditionally accompanied by 'fartons,' elongated, sugary pastries perfect for dipping. This classic combination is a beloved local snack, especially during warmer months, providing a unique and satisfying treat.
Esgarraet
Esgarraet is a traditional Valencian salad made with roasted red peppers and salted cod (bacalao), often dressed with olive oil and garlic. The ingredients are 'torn' into strips, giving the dish its name. It's a simple yet incredibly flavorful tapa, showcasing the quality of local produce and traditional preparation methods, often found in traditional tapas bars.
Fideuà
Similar to paella but made with short, thin noodles instead of rice, Fideuà typically features seafood like prawns, mussels, and squid, cooked in a rich fish broth. The noodles absorb the savory flavors beautifully, and it's often served with a dollop of aioli. This dish offers a delicious alternative to paella, particularly popular along the coast.
Other cuisines in Valencia
Seven days in Valencia
Pair these modern European tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Valencia travel guide