Archive for September, 2009

Culinary Kismet

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Haizea in San Sebastian Pintxo at Haizea in San Sebastian

Pintxo at Haizea in San SebastianPintxo at Haizea in San Sebastian

It was Sunday afternoon when I arrived in San Sebastian.  After finding Pension Balerdi, I turned my thoughts to finding food.  One week earlier, it had been nearly impossible to find a meal on Sunday in Valencia.

Amazingly, across the square from the pension and open, was Haizea (Calle Aldamar 8).  I recognized the sign from No Reservations.  Chef Juan Mari Arzak and Chef Elena Arzak had taken Anthony Bourdain to this place for pinxtos, the Basque equivalent of tapas.  I’d googled Haizea before my trip, but I’d only found a comment from a traveler who hadn’t been able to find it.

Moments later, standing at its doorway, I could see that the area around the bar was crowded.  The place looked dirty to me; I was surprised to see that the floor was littered with paper.  (I discovered that this is the habit in San Sebastian.  It is normal to throw your used napkins on the floor of the bar!)  I went inside anyway, trusting it must be good if both Chef Arzaks go there.

I ordered txocali, a very green, highly acidic wine, that is poured from high to create bubbles in your glass.  I wasn’t quite sure what to do with the pintxos.  They were beautiful, all sitting on platters, just waiting to be chosen.  I saw others help themselves so I asked for a plate and chose a skewer of grilled vegetables and jamon.  I started to pick up another that was alone on a plate, but the bartender stopped me.  She called back to the kitchen; I realized the one was just a showpiece.  When mine arrived, I was blown away.  A circle of bread was topped with a round of grilled goat cheese which was then topped with pear puree.  On the side, there were sweet pieces of cooked pear and carrot.  It was astoundingly delicious.  My appetite was satisfied, but I had to try one more… a large mountain of something that looked like custard, sitting atop a comparatively minuscule triangle of toast.  I asked the bartender and she told me it was “gambas,” which are shrimp.  Given it’s green color, I couldn’t imagine shrimp, but I took one anyway.  It was creamy and sweet, but I knew there must be some vegetable in it.  I went back and forth with the bartender and discovered that it was a custard of egg, gambas, and leek!  Amazing.  I was totally blown away but the creativity of the pinxtos at Haizea.  I couldn’t believe that the place was across the square from my pension, visible from my little bedroom window!

But There’s Better

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After witnessing the Fire Walk (people dress themselves in goggles and other protective gear and throw themselves in front of exploding pyrotechnics: part of the Fete de Merce), a group of us went in search of paella.  My new Quebecois friend, Josiane, wanted to taste it before she left Spain and I was looking forward to trying another version.

We had really liked the Born neighborhood so I thought to ask dear Javi from Cal Pep where he might recommend there for a great paella.  We wandered the curving alleys until we found ourselves back in the Place de Olla, only to discover that Cal Pep had closed at 3pm.  (One of the top tapas places in Barcelona is closed  on Saturday nights?!)  Many of the nearby restaurants might as well have had matching neon signs screaming “MEDIOCRE TOURIST FOOD HERE” so I did the best I could in the moment.  I went into a cute vinoteca and asked the bartender for his recommendation for good paella.  He suggested Senor Parellada (Argenteria, 37).

We walked six or seven blocks and found the place.  I was confused to find white tablecloths and tuxedo-clad servers paired with a reasonably-priced menu.  The group voted “yes,” probably because it was already 10:30pm and we were all hungry.  We waited a few minutes for a table for five and then were seated on the second floor of the crowded restaurant.  I was happy to see that the menu had a lot of Catalonian specials.  Josiane was up for sharing so we ordered the paella and the cannelloni.  (Catalonia is the only region of Spain that has embraced pasta and cannelloni is a specialty.)

Cannelloni at Senyor Parelleda Paella at Senyor Parelleda

I tasted the cannelloni first and it was actually very tasty: thin tubes of pasta stuffed with tender ground veal and generously topped with a creamy bechamel.  I was glad for the chance to try the dish.

The paella, on the other hand, was not good.  Each grain of rice was separate, with no relation to any of the others.  It was the opposite of the risotto-like, creamy rice that I savored in Valencia.  This particular paella had some shrimp (overcooked), some butifarra sausage (overcooked) , and some other unrecognizable mystery meats (overcooked until their individual identities were completely lost).  I kept my mouth shut because this was Josiane’s first paella.  She was liking it; why not let her?  But Juli-from-Germany ruined it for Josiane, describing in detail everything that was wrong with this particular paella.  What she said was sad, but true.

Chef Ferran Adria of El Bulli is quoted in Paul Richardson’s A Late Dinner, “People accuse me… ‘It’s your fault there are so many young kids trying to do modern food, and doing it badly.’  Maybe, but isn’t it much worse that there are millions of tortillas and paellas all over the country that are cooked so badly.  Ordinary food in Spain is in a much worse state than haute cuisine, and that’s a fact.”

It makes me very sad to think that some visitors will only ever taste the paella at Senor Parellada.  (Or worse, somewhere along Las Ramblas, that terrible tourist strip.)  Tragically, they’ll get back on their cruise ships and go home to say that the food in Spain was just okay.

When we left Senor Parellada, there was a group looking at the menu posted by the door.  As I passed them, I said quietly, “Don’t go.”  They looked surprised, but thanked me.  It was the least I could do.  I hope they found a better paella.

Bar Picnic

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Today started as one of those perfect travel days.  I got up early and had another delicious breakfast at Pinotxo in my beloved Boqueria.  Then, I met Josiane, my new friend from Quebec, in a metro station, as arranged two days earlier.  She and I went to Gaudi’s beautiful Park Guell.  On the way to the park, we saw some promising food shops.  There was one with meats and cheeses, another with fruit, and several bakeries.  These were local establishments where real Barcelonians shopped.

Leaving the park, we decided to have a picnic.  Going from store to store, we bought six slices of jamon iberico, a small chunk of a hard Catalan cheese, a still-warm baguette, a variety of olives, a persimmon, some figs, and a strange green fruit called a chirimoya, which I had been wanting to taste since first spotting it in Valencia.

With our delicious loot, we headed towards La Sagrada Familia, looking for a green spot.  Along the way, we hoped to find some fancy hotel where we might wash our filthy hands and maybe the fruit, too.  Aware that we had no plates, utensils, or Purell, I had a new idea.  Wouldn’t it be perfect if we could find a bar that would let us picnic inside?  In the States, you can often bring food into bars if they don’t sell their own.  Just as Josiane agreed that this was a good idea, I looked down a side street and saw a bar.

It was called Bodega Casas.  Going inside, it looked perfect.  The front was crowded, but the tables in the back were empty.  While I was disappointed to see a display of cold tapas, Josiane was not deterred.  In simple Spanish, she asked the bartender if we might have our picnic there.  We showed our bags of food.  Miraculously, he agreed.  He took us to the back, showed us a sink, and brought us plates and silverware.  I couldn’t believe our luck.  We ordered copas (glasses) of cava and spread everything out before us.

Our Picnic in the Bar

Digging into our pieced-together feast, the bread was fresh and soft.  The salty parmesan-esque cheese paired perfectly with the jamon.  The fig, as red as the meat, was intensely sweet and also paired well with the ham and cheese.  The persimmon was sweet, tart, and so juicy that it dripped down our chins.


The chirimoya was the most amazing find of the day.  It looks like a cross between an artichoke and an avocado.  It needs to be very ripe, which means it should be so soft that pressing will bruise it.  (A kind old man had helped us pick a perfect one, touching fifteen before he handed us the winner.  He had then mimed that we should cut it in half and eat with a utensil.)  When we cut it open, we found a white interior with a lot of big black seeds.  Tasting it, we were totally surprised.  The chirimoya was sweet and creamy, like a custard.  Josiane and I put it aside and saved it for dessert.

Josiane with the Vermouth

After cava, we tried vermouth, which neither of us had ever tasted.  The owner brought us two glasses of the liquor, each with a slice of lemon, as well as a green plastic bottle, so we could spray our own soda water.  The vermouth was mildly bitter and a little bit sweet.  It reminded me of very dark chocolate and anise.  We both liked it.

By three o’clock, the bar was almost empty and we realized he was closing up.  We offered to do our dishes, but he wouldn’t let us.  Instead, we took photos with him, tipped generously, and happily headed out into the streets.

Bodega Casas

We ate our last treat as we walked.  I had taken it “to go” from Pintoxo that morning; it was only slightly crushed from my purse.  Called a chucho (or xiuxo in Catalan), the crisp, light, fried dough was covered with sugar crystals and filled with a not-too-sweet cream.  It might be compared to a tubular donut, but I think that underestimates its greatness.

The Chucho


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An easy forty minute train-ride from Barcelona, Sant Sadurni d’Anoia is the center of cava-making in Spain’s Penedes region.  Cava is Spain’s sparkling wine.  It is made by the champenoise method, but cannot be called champagne because it is not from that region of France.

My Lonely Planet guidebook lists tours of Freixenet and Codorniu and says “You can simply turn up for tours at either of these establishments.”  Not true.  The Freixenet cellars are conveniently located across the street from the train station.  When I arrived at noon, I had already missed the only English tour of the day.  There was only one tour left and it was in Spanish.  As I had trekked out there, I took the Spanish tour.  I didn’t learn much, but I saw the cellars and enjoyed the Disney-esque ride on the glorified golf cart.



The Caves of Freixenet

The gentleman at Freixenet was kind enough to call Cordoniu and ask about tours for me.  There was one English tour at 3:15pm.  He said it was a half-hour walk.  It was 2pm so I headed in that direction.  The streets were confusing and the map was not helpful; I soon got a little lost.  A couple of locals recommended that I should take a cab.  They said it would cost me 5 Euros to get there.  Since I had traveled to Sant Sadurni to learn about cava, I didn’t want to miss my only chance at taking a tour.  I found a taxi at a taxi stand.  The driver pressed a couple of buttons and the meter started at 5 Euros.  Stubbornly, I refused the ride and got out.  It was getting alarmingly close to 3pm and I was nowhere near Codorniu.  I stopped a woman in a car at an intersection and asked her for directions; I was really hoping that she might offer me a ride.  She did and I amazingly arrived at Codorniu at 3:10pm.  (The logistics of these tours are definitely not as easy as the guidebook makes them sound.)


My tour at Cordoniu, the first company in the region to use the champenoise techniques, was basic because it is aimed at a general audience that knows nothing about the wine.  I did learn some interesting tidbits, like how they just barely freeze the bottle so that the settled sediment can be popped out in one piece.  Cordoniu, like Freixenet, is a mass-scale production.  There were 40 million bottles stored in its caves!  Again, we were driven through the facilities like kids through “It’s a Small World.”  At the end of both tours, there were tastings of some of their average bottles, included in the price.

Last Day of the Cordoniu Harvest, 2009

Vineyards in Sant Sadurni d’Anoia

Grapes in Sant Sadurni d’Anoia

The best part of my trip to Sant Sadurni was my leisurely walk back to the train station.  It was a gorgeous, sunny day with perfectly blue skies and I liked that I was somewhere rural and green.  I was there on the last day of the season’s grape harvest and saw the final trucks, stacked with the fruit, driving back to the grounds.  I walked along the road in solitude with the plants on either side of me.  I took some grapes straight off their vine and popped them directly into my mouth.  It felt a little naughty, but also necessary.  The grapes were juicy, though that particular variety was quite tart!  As I crossed the street towards town, there were grapes on the road, fallen from the trucks.  I deliberately stomped every single one.  The bottoms of my shoes became sticky; I reveled in how they clung to the asphalt as I headed for the train.

Pinotxo Bar

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I loved Pinotxo Bar so much that I went back three times.  I don’t usually make repeat visits to restaurants when I travel because there are so many other places to explore, but Pinotxo is special.

Pinotxo Bar

The food there is as fresh, simple, and flavorful as it gets.  Toasted bread with grated tomato pulp.  Clams with flecks of scrambled eggs.  Razor clams which burst open on the grill.  Perfectly fried croquetas, creamy on the inside.  Chickpeas, heightened by bits of morcilla sausage, pine nuts, and a few golden raisins.  Escargot, served in its own shell, cooked with sausage, bread crumbs, garlic, and plenty of olive oil.  (In the States, escargot often comes in cans.  Some restaurants actually buy bags of empty, sterilized shells and stuff the canned snails inside them for show.  At Pinotxo, there was a peculiar pleasure in pulling the snail out of its own home, seeing it uncurl, and then giving a little tug at the end to finally wrench it free.)

Pan con Tomate at Pinotxo Bar Razor Clams at Pinotxo Bar

the chickpeas at Pinotxo Bar Escargot at Pinotxo Bar

Pinotxo’s draw is as much about the feeling as it is about the food.  Juanito Bayen, the legendary owner, exudes joy as he presides over the place.  Like at Cal Pep, there is limited countertop at Pinotxo.  Ten lucky people get to sit at a time.  This one doesn’t have a formal line so you have to eye your spot and scoot in when you can.  Once perched, you’re part of the family.  At the end of each visit, wanting to stay but knowing that someone else was waiting to take my place, I would reluctantly give up my seat.  On the last day of my too-short time in Barcelona, I was sad to leave Pinotxo.  I don’t often revisit places, but I’ve resolved that I will be back there someday.

Pinotxo Bar in Barcelona

Pinotxo Bar in Barcelona

Pinotxo Bar in Barcelona


Cal Pep

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Chef Jose Garces kindly took the time to send me a list of places to try on my trip.  This was one of those places.


Cal Pep (Placa de les Olles, 8) is an awesome tapas restaurant, located near the waterfront in the hip Born neighborhood.

Cal Pep

I went to Cal Pep with two great girls that I’d met earlier in the day, Josiane from Montreal and Yael from Jerusalem.  We arrived at a packed restaurant so we waited in the doorway until enough space cleared for us to come inside.  Then, we ordered Estrella beers and waited another 45 minutes until room at the counter opened up.

Clams and Tomato Bread

There was no menu; others just seemed to know what there was.  Since we hesitated, our server asked us how many tapas we wanted and decided for us.  Everyone gets a plate of pan con tomate, the local classic of tomato pulp rubbed on bread with olive oil and sometimes garlic.  Josiane and I ordered cava; Yael got another beer.


A bowl of clams arrived first, richly flavored with bits of sauteed bacon and garlic.  As usual, my favorite part of clams is the jus, delicious when soaked up with the tomato bread.

Pescaito Frito

Josiane and Yael

Next came the pescaito frito, a mixed plate of fried seafood, including calamari, tiny shrimp, baby hake and baby bass.  The calamari rings were light and tender.  I easily popped the crunchy little shrimp, shell and all.  The fish, however, fried whole, were a big adventure for me.  I wasn’t quite sure what to do with them.  (I only started to eat fish about six months ago, determined to face my one food aversion before starting culinary school.)  Javi, our stylishly bespectacled server, mimed that I should pop the whole thing in my mouth; he was laughing at me.  However, the two Spanish men sitting next to us said that they don’t eat the head.  Then, Yael, who seemed to have done this before, told me to pull out the little skeleton.  I was thoroughly confused.  I pulled out the little skeletons which came out easily in their entirety.  I used my fork to get as much as possible out of the head and then popped the rest in my mouth.  Whatever I ate, it was all delicious: perfectly fried, no grease, actually light.


For our third tapas dish, Javi brought us the most heavenly tortilla (traditional Spanish omelette) that I can imagine.  This one had potatoes, yes, but it also had tons of pork flavor and was far creamier than any other tortilla I’ve tasted.  I have a feeling there was a fair amount of pork fat hidden in that decadent tortilla.

Cal Pep

Finally, we had a butifarra sausage with white beans, a traditional combination.  This butifarra was very different from the one at La Rosca.  It was almost sweet, with hints of cinnamon and clove.

Cal Pep

The restaurant must have closed around midnight, but people kept coming.  It happened over and over: they would beg to be allowed to stay and Javi would sweetly turn them away.  I felt lucky to have eaten at Cal Pep that night.

Barcelona’s Boqueria

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I agree with all the superlatives that have been assigned to Barcelona’s Boqueria.  It is, hands down, the most amazing market I have ever experienced.

La Boqueria in Barcelona

As I wandered the aisles, there was everything that could be craved: seafood, meats, cheeses, eggs, produce, chocolates, spices, nuts, and more.  It was all fresh, colorful, and beautifully presented.

The Boqueria manages to be both raw and sleek at the same time.  The carcass of a halved lamb hangs on a lone butcher hook and I marvel at its beauty, snatched before I can snap its photo.  Vendors periodically turn the crabs on their sides so you can watch them flail and know that they are alive.  Rows of jamon hang just above head height, each leg with a little plastic cup below to catch its drippings.

It is an assault of color.  Perfectly-stacked, precarious-looking produce comes in every shade.  The fruit vendors sell take-away cups of fluorescent juice.  The candy stores look like jewelry shops.

La Boqueria in Barcelona La Boqueria in Barcelona

La Boqueria in Barcelona La Boqueria in Barcelona

La Boqueria in Barcelona La Boqueria in Barcelona

La Boqueria in Barcelona La Boqueria in Barcelona

This market wants you to eat now.  One fish stand sells little lollipops of fried cod alongside the day’s fresh catch.  The butcher shop sells skewers of meat and cheese.  There are those stacks of freshly squeezed juices; I tasted green kiwi coconut one day and pink dragonfruit the next.  In addition to the vendors, there are also countless counter cafes scattered throughout the market.  These little restaurants serve the freshest of what the Boqueria has to offer, along with your cup of coffee or cava.

In the morning, the market is throbbing with people.  Many, like me, are slowly wandering the aisles, jaws dropped, camera in hand.  For lucky others, this is their boqueria and they rush through to get the making of tonight’s dinner or tomorrow’s lunch.  Later in the day, the market becomes quieter.  In his cookbook, Made in Spain, Chef Jose Andres writes the most gorgeous passage about the market.  He eulogizes, “At the end of the afternoon, when the market was dying down, I always felt a sense of loss.  I thought the market was in a sense a living thing that needed time to rest.  So I would wait anxiously until the next morning, when it would come alive once again.”  I felt that about this market.  I couldn’t wait to get back to it.  I found my way there as many times as possible in my too-few days in beautiful Barcelona.

La Rosca

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I took a very early train from Valencia to Barcelona today.  When I arrived at my hostel, Hello BCN, it was too early to check into my dorm room.  I left my luggage and went in search of some food.  I had read about a place called La Rosca in my guidebook.  It was supposed to have traditional Catalonian food and a great set price lunch deal.  I didn’t have any better leads, so I set off in search of it.  It was hard to find, set back in a small side street near the Palau de la Musica.

With Alberto at La Rosca in Barcelona

When I finally got there, the restaurant was completely empty.  I second-guessed my choice, but something in my gut made me stay.  An older gentleman seated me in the empty dining room.  There was no menu.  For each of the three courses, he gave me three choices, in Spanish.  For each, I asked, “muy tradicional catalunya?”  He would nod and write something down. 

After taking my order, he went away and brought back a liquor bottle filled with cold red wine.  Then, he brought a steaming bowl of soup.  I asked him to write the name of it: sopa d’esculla.  It was a deep, comforting chicken broth, full of large elbow pasta and potato chunks.  The soup was creamy, not from cream, but thickened by the pasta and potato.

Sopa D'Esculla at La Rosca

The kind man’s name was Alberto.  When he brought my main dish, he wrote its name for me: butifarra y sanfaina.  The butifarra, a regional specialty, might have been the best sausage of my life.  It was a pork sausage, simply seasoned with salt and pepper.  It was just perfect pork flavor, so juicy that each bite burst in my mouth.  The sausage sat atop a mixture of roasted vegetables, the sanfaina.  I now know that sanfaina is another classic Catalonian dish, often compared to ratatouille.  While the ingredients may overlap, this sanfaina was so much more flavorful and more integrated than any ratatouille I’ve tasted.  The zucchini, eggplant, red pepper, onion and garlic had been roasted to sweet tenderness in olive oil.  It was so good that I took one slow bite after one slow bite, not wanting it to end.  This sanfaina was an example of the best that food can be: simple, earthy ingredients cooked to bring out their own gloriously rich flavor.

Butifarra y Sanfaina at La Rosca

For dessert, Alberto brought me crema catalana, the most “muy tradicional” of the day’s choices.  It is like creme brulee.  Historically, the dish may have been in Catalonia before it was in France.  La Rosca’s crema catalana was pudding-like, not too sweet, with a glass-like bruleed top.

Crema Catalana at La Rosca

As I left in the restaurant, I looked in the kitchen.  There was one woman of grandmotherly age.  “Gracias,” I said and she took a little bow.


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Valencia is the home of paella, which has essentially become a national dish of Spain.  As with a terrine or a casserole, the name “paella” comes from the pan in which the dish is cooked.

While there are touristy paellas all over Valencia, I was determined to find a really good one.  A woman in the hostel directed me to La Riua (Calle del Mar, 27)  on my first night in town.  She said it was a very traditional place for paella.  I went with a couple of girls who were also staying at the hostel, but the place was fully booked for the night.  It is always a good sign when a place is packed with Spanish speakers, so we made a reservation for Monday afternoon.

In the good places (not the ones with pictures), you can only order paella for two or more people.  It is not a singles’ dish, which can be frustrating to a solo traveler who wants to try them all.  My group of four ordered two variations.  We asked for the arroz negro, a paella that is blackened with squid ink.  We also ordered the fideua, a Valencian variation of paella which uses noodles instead of rice.

The arroz negro arrived first.  It was beautifully black.  The rice was almost irridescent, like little black pearls.  I could not imagine how it would taste.  Would it be very fishy, or even slimy?  I think I expected some strong, distinct, inky(?) flavor, but it was actually quite clean tasting, like fresh ocean water.  The short-grain rice had a little bite but was very creamy, like a good risotto.  The bits along the edge of the pan were deliciously crispy.  Rings of the most tender squid dotted the rice.

Arroz Negro in Valencia Fideua in Valencia

The fideua was made with inch-long pieces of soft vermicelli.  Otherwise, the dish was like a traditional paella.  The primary flavor and color are derived from saffron, Spanish gold. It was beautifully topped with rings of calamari and whole langoustines, which were new to me.  Langoustines look like little lobsters, including tiny claws.  I learned to remove the heads and then peel the shells away from the tail meat.  They were very sweet and tender; they had big flavor for something so small.

Before I leave, I hope to also try Paella Valenciana, a traditional rice paella with beans, rabbit, chicken, and snails.

Visiting Valencia

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After one night in Madrid, I took the train to Valencia.  I couldn’t check into my hostel until later, so I left my bags and headed straight for the Mercado, the main market.  The Mercado has row after row of food stalls, organized by type: seafood vendors, butchers, specialty jamon purveyors… nuts, spices, breads, pastries, fruits, vegetables, cheese, chocolate, and anything else you might want to eat.  Of course, everything was fresh and local.

Mercado Central Mercado Central in Valencia

On my way back to the hostel, I stopped for a horchata at Horchateria de Santa Catalina (Plaza de Santa Catalina 6).  Unlike the Mexican drink of the same name, Valencian horchata is made from tiger nuts, called chufa in Spanish.  The nuts, which get their English name from their striped pattern, are grown in the area directly surrounding Valencia.  The tiger nuts are ground and then mixed with sugar, water, and a bit of lemon juice. While it is sold all over the city, Horchateria de Santa Catalina competes with Horchateria El Siglo, located across the street, for the reputation of best horchata (like Pat’s and Geno’s compete for best cheesesteak in Philly).  Santa Catalina’s horchata was cold, mildly nutty, creamy and refreshing, like a thin milkshake.  It was delicious.  I wish I could have walked across the street and compared it to El Siglo’s concoction, but the competition was closed.  I guess Santa Catalina wins best this trip.

Horchata at Santa Catalina in Valencia

After checking into my hostel, I wandered around Valencia.  My favorite way to see a city is to walk it; I like to follow whatever impulse to go down this street or maybe that one.

After exploring for a couple of hours, I was hungry.  Aside from trying horchata, I had not eaten anything all day.  While all of the stores closed for siesta at 2pm, I assumed that there would still be some place to get something to eat.  I was wrong.  I walked around for a couple of more hours.  I must have seen ten weddings leave ten beautiful churches.  I saw some really interesting street art, which is all over the walls and garages of Valencia.  As I trekked, aside from a handful of (very not Spanish) kebab places, there was literally nowhere open to get food.  It was amazing to me.  Then, at 5pm, siesta ended and everything suddenly came back to life. 

Later, around 10:30pm, I went out for dinner with a couple of girls from the hostel.  It was a beautiful Saturday night and the restaurants were totally full.  We chose one place and waited at the bar for 45 minutes for a table.  In the meantime, we sipped agua de valencia: an easy-to-drink mixture of fresh orange juice, cava, gin and vodka.  It was midnight by the time we were able to get some tapas.  Walking back to the hostel at 2 in the morning, the streets were absolutely packed with people. 

Day One in Valencia was a startling introduction to Spanish time: you can eat anything at 2am, but not at 2pm.