Els Bous Restaurant — Arròs a Banda
Arròs a banda — rice cooked separately in a concentrated fish broth, finished with alioli and eaten as its own course — was invented by Dénia fishermen and is still the dish that defines the town's table. Els Bous, a no-frills, tile-floored classic near the fishing port on Carrer Bellavist, does one of the most honest and celebrated versions in the city, using the same day-boat catch its owners ha
The Dish Itself
The rice arrives in a wide, shallow pan, each grain separate and deeply bronzed from the sofregit base — a slow-cooked paste of tomato, ñora pepper and the caramelised heads of local prawns. It is richer and more savoury than paella, with a crust (socarrat) at the bottom that regulars fight over.
The fish course that precedes it — the actual fish cooked in the broth — is served with potatoes and is filling enough on its own; together the two courses are a serious commitment, so skip the bread basket.
Practical Tips for Dining
Lunch is the only real meal here: the kitchen closes by 16:00 and the restaurant does not open for dinner, following the old Valencian rhythm of the main meal at midday.
Reservations are strongly advised on summer weekends; the dining room seats about 40 and fills with a mix of local families and knowing food-tourists who have done their research.
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