Arròs al Forn at Restaurante Asador La Nostra Terra
Arròs al forn — oven-baked rice — is the defining dish of inland Valencia, and Xàtiva is one of the best cities in the region to eat it. La Nostra Terra, a no-frills asador on the edge of the old town, serves a version built on a broth of pork ribs, black pudding, chickpeas, tomato and garlic that has been refined over decades.
Why oven rice beats paella here
Unlike paella, arròs al forn is cooked in a wide clay or iron dish inside a wood-fired oven, which creates a caramelised crust on top while keeping the interior moist and intensely savoury. The version at La Nostra Terra comes with a whole head of garlic roasted in the centre and a crisp potato layer on the bottom that locals fight over.
The dish is traditionally a Monday meal across Valencia, made to use Sunday's leftover cocido broth, so visiting mid-week gives you the best chance of a freshly made batch. It is always cooked to order and takes around 25 minutes — order it the moment you sit down.
The wider menu and local wines
Start with esgarraet, a salad of roasted red peppers and salt cod dressed with olive oil, and finish with arnadí, a pumpkin and almond dessert with Moorish roots that is almost impossible to find outside the Xàtiva area. The wine list leans heavily on DO Valencia and DO Utiel-Requena bottles, with house wines served in traditional porró glass pitchers.
Lunch is the main event here — the restaurant fills up with local families from 2 pm on weekends. Booking a day ahead for Saturday lunch is strongly advised.
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