Restaurante La Pepica, Valencia
Ernest Hemingway ate here. King Juan Carlos I ate here. Since 1898, La Pepica has been serving authentic Valencian paella on a long terrace beside the Malvarrosa beach, and the recipe for their rice — cooked over orange-wood fire in blackened steel pans — has barely changed in a century.
What to order
The paella valenciana is the non-negotiable choice: short-grain Valencian rice cooked with rabbit, chicken, green beans, and garrofó beans, finished with a crust of toasted rice called socarrat that is the mark of a properly made pan. Resist any urge to stir it — the socarrat only forms undisturbed.
Fideuà, the noodle-based cousin of paella cooked with cuttlefish and prawns, is equally celebrated here and slightly less known to tourists, making it a rewarding order. Both dishes are cooked to order and take 25–30 minutes, so order drinks and the house-made alioli starter first.
Portions are generous and priced per person with a two-person minimum — budget around €18–22 per head for a full rice dish plus a drink. The house Valencian white wine, slightly chilled, is an ideal pairing.
When and how to visit
La Pepica sits on Passeig de Neptú, the long promenade behind Malvarrosa beach, about 4 kilometres from the old town. Tram line 4 from Pont de Fusta drops you a 5-minute walk away. The restaurant is open for lunch only (13:30–16:00) on weekdays and extends to dinner on summer weekends.
Book at least two days ahead for weekend lunches, especially between April and October. Ask for a table on the covered terrace facing the sea — the interior is pleasant but the sea breeze and sound of waves make the outdoor seats worth requesting specifically.
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