An important part of your stay will be the food, wine and beer on offer in the area. The village has a bar/restaurant. Bar Casa Mari (reataurant Pico) has a large restaurant and bar and a balcony with a spectacular view over the Guadalest valley and friendy service, but if you wish to eat in the evening please let them know in advance. Many bars are closed on mondays as well.
The first word that comes to mind when talking about Valencian gastronomy is RICE , which can be cooked in many ways. What can we tell you that you don't know about Paella? This Valencian dish is known and loved all over the world, and has even become a national symbol. Although its popularity has reached into national and international kitchens, we can promise you that only here in Valencia will you taste the authentic paella made in the traditional way.
We mustn't forget to mention other rice temptations such as the marine " Arroz de Mariscos " (made with sea fruits), the dark "Arroz Negro" made with squid and it's ink, the tasty "Arroz a banda" whose name was given to it due to the fact that the rice is separated from the fish after , the wintry "Arroz Caldoso", good old "Arroz al Horno" (Oven cooked rice) whose stock could be made up of multiple tastes such as those derived from black pudding, tomato, potato, pork amongst other possible ingredients... Other traditional dishes include "fideua" which substitutes rice for fine macaroni-like pasta cooked in seafood stock or "all i pebre" made from eels from the "Albufera" freshwater lake.
How could we not mention the high quality of Valencian fruits especially its oranges with are of unparalleled quality. In Valencia you will find and extensive range of sweets, the star being "arnadí" (a sweet made from pumpkin), sweet potato pies, sweet bread, aniseed shortbread, and the famous horchata with "fartons", a type of sponge which is dipped into drinks. Last but not least you are advised to order "Agua de Valencia" (Valencian Water), a very agreeable cocktail made from freshly squeezed orange juice and Cava.
Valencian Paella Made with chicken, rabbit, green vegetables and white snails (baquetes)
Arroz al Horno Baked rice
El Tombet - Lamb stew with white snails (baquetes)
Squid a la romana - Squid fried in flour and egg
Arros a Banda - A paella based on fish
Arros Negre - A paella with squid in inky sauce
Paella de Verduras - A paella with vegetables
Arros a Forn - A paella prepared in the oven
Fideua - Thin noodles, shellfish and fish
Alli Pebre - A sauce made with garlic and pepper which normally accompanies eel
El Gazapacho - Prepared with rabbit, partridge and "torte de pastor" (Shepard's pie)
Arroz con Costra - Rice with chicken, rabbit, sausages, black pudding, chickpeas, spices and on top meatballs made of pork and bread crumbs
Cocido de Pelotas - A stew whose main ingrediant is minced meat wrapped in cabbage leaves
Los Bajoques Farcides - Peppers stuffed with rice, pork, potatoes and beans
La Pericana - Cod, olive oil, dry peppers and garlic
El pato a la naranja - Duck and orange
Valencia is most famous for its Paella dishes. They have many different varieties.
It's great fun to try and cook for yourself of course, easy an easy dish to do, the classic Valencian Paella
Considering that Alicante is such an important tourist area, it's strange that its wines are so little known. These days you can find a great variety of wines on Alicantine territory; from a fruity white Riesling of Alsace inspiration to an oak-matured Cabernet, not to mention one of the best Moscatels in Spain and an original red called Fondillón made from sun-dried Monastrell grapes.
The Fondillón, which was lost but has been revived by some wine-grower's sense of nostalgia, is Alicante's rancio wine, traditionally made by drying the grapes in the sun on wattle screens. it has a high alcohol content and is ideal as a dessert wine. A legendary aromatic wine whose vines used to occupy the lands closest to the sea.