VALÈNCIA PROVINCE - CULLERA - RESTAURANTE CASA SALVADOR

Miguel Renoir Spanish Guides
Dec 23, 2022
2 min read

Updated: 6 days ago

RESTAURANTE CASA SALVADOR

We recently returned to Casa Salvador and found it as good as ever.

It is located in the La Albufera rice-growing area of Valéncia, in the estuary of Cullera, a freshwater lagoon that flows into the sea. It is not easy to find.

Make your way over the bridge in Cullera along the back road (CV-605) > right at Via pista > left at Poligon num 28 Estany > right onto Avenida de Estany) If you feel lost, don't turn back, it's worth it in the end!

Two indoor dining rooms seat around 200 people.

As the weather is usually perfect, you may prefer to sit outside on the terrace.

This overlooks the Parque Natural de la Albufera and the lagoon as it flows into the Mediterranean.

With its abundant paddy fields and little boats, it has a feel of Vietnam!

The best dishes are, of course, the rice dishes for which Valéncia is famous.

We started with an excellent carpaccio de tomate valenciano con barriga de atún, piñones y albahaca (carpaccio of Valencian tomato with tuna belly, pine nuts and basil.

Vieira con cangrejo y cítricos (scallop with crab and citrus).

Anguilas fritas en aceite de oliva con ajo y chile (fried eels in olive oil with garlic and chilli).

And of course, paella Valenciana (which is usually chicken, rabbit, flat green beans, giant butter beans and sometimes snails, all things which you would typically find in the adjacent paddy fields)

We finished with the Flan de la Casa

Other available rice dishes are

Arroz a banda (rice with cuttlefish)

Paella de pato, anguilas y caracoles (paella with duck, eels and snails)

Paella Quinn (Bogavante, rape y ajos tiernos) (paella lobster, monkfish & tender garlic)

Paella de rodaballo y angulas (paella with turbot and elvers (baby eels)

Paella con pargo rojo y gambas (paella with red snapper and prawns)

Paella de verduras (paella with vegetables)

Arroz de pulpo y bacalao (rice stew with octopus and cod)

Fidueá (a noodle-like paella)

Arroz negro (rice with squid ink)

There is also a selection of meat and fish dishes, but it's the rice you should go for.

The wine list is extensive and can be expensive.

The restaurant is an entirely family-run organisation, founded over 60 years ago by Salvador, who started as a humble snack bar to feed the local fishermen. It is now something of a stately home in a picturesque location.