Pizza Big
Milan-style pizza is a little-known splinter category popularized by the excellent Spontini pizzeria in 1953. The recipe should always be a crispy crust (thick or thin) with Tomato, Double Cheese, Oregano, and Anchovies. Apart from the original Spontini, the wood-fired version at Pizza Big is a true wonder. One of the thinnest crusts anywhere with a texture and flavor profile that will blow you away. Unmissable when in Milan.

Jacques Genin
Jacques Genin is a real-McCoy old-fashioned pâtissier, using pastry, dried fruits and nuts, and whipped cream like a proper pastry master should do, and with him, you won’t find the trendy tricks other pâtissiers try, i.e. excess sugar, gelatin, whipped mascarpone, whipped ganache and buttercream everywhere, and other terribly greasy-cloying stuff. For a taste of sweet heaven - come here.

Restaurante Elías
People speak in hushed tones about the paella at Casa Elias. With a thickness of a single grain of rice and made with loads of crunchy rice known as Socorrat - this is Paella of the highest order. Casa Elias is for dedicated eaters only as it is located 2 hours from Valencia and 45 minutes from the Alicante airport. A contender with Casa Carmela for the best paella in the world.

Taberna La Niña del Pisto
Classic Tapas bar in the center of the old town - the sardines on "ajoblanco" are the best anywhere and of course you have to try the house namesake "pisto" like a Spanish ratatouille with a fried egg on top. The owners are charming.

COTXINO el bar de KAVA
Is this the perfect tapas stop? First, try the tasty Tortilla de Patata, then the perfect anchovy followed by a slice of foie, and finally Chef Fernando Alcala’s award-winning cheesecake. The perfect tapas crawl all in one hot spot!

Asador de Nati
From the Morsles family of 2 Michelin stars Noor fame, comes this fantastic roast chicken with crispy, crunchy skin and super juicy meat. Take out only.

Bofinger
Balzar is a beautiful Art Deco Brasserie serving traditional French cuisine, such as steak frites, coq au vin, escargots, foie gras and bouillabaisse. It has been hosting famous writers, artists, and intellectuals since 1886 and should not be missed. But Wait! Bofinger was founded in 1864 and has a beautiful belle epoque decor with a spectacular dome in the center and bow-tied waiters who look as if they stepped out of a Degas painting. Along with the requisite oysters and seafood towers, it specialises in Choucroute Garnie (sauerkraut with sausages and various meat) which is perfect after a long day out in Paris. If you cannot go to both - go to Bofinger.

Plénitude
There is something magical about Grande Dame restaurants like Taillevant that has been a cornerstone of Parisian fine dining since 1946 but time has changed and Michelin has downgraded it to two stars. This is a move where diners would be challenged to discern why the downgrade. Maybe it is the rise of restaurants like Plenitude which got all 3 stars in one shot in 2022. The modern dining experience shimmers with the excellence of Chef Arnaud Donckele and his fanatical commitment to the French tradition of sauce. He commented that each sauce can take up to 4 years from conception to service. Each sauce is served in a small glass pan with a little spoon as you are urged to enjoy the taste of the sauce prior to indulging in the turbot, lobster, pigeon, or whichever ingredient has been selected for "bathing". Times change and Plenitude is a symbol of that.

Laurent Dubois
In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese? », and there are actually over 1,200 varieties of these cheeses! Well, the only solution is to visit Laurent Dubois, a decorated and beloved "fromager" who has dedicated his life to the selection and perfect presentation of artisan cheeses in Paris (nothing pasteurised or industrial here). His shop on Boulevard Saint-Germain is as cute as you would wish it to be; there’s another one on rue Saint-Antoine. He also presents a few gourmet kinds of cheese with artisan touches like fruit and nut additions that always sell out in 24 hours.

Restaurante Casa José
Fideua - a paella-like dish made with noodles from Gandia - was purportedly created by a chef's assistant who was trying to make a less appetizing paella so the Captain would quit eating so much and there would be more for the crew. Some of the original venues that prepared this dish have faded into the past but Casa Jose is an award-winning local restaurant dedicated to Fideua - steps from the beach - this is the perfect spot to try this magical cornerstone of Valencian cuisine.