Bar Ricardo is a valencian tapas restaurant in Extramurs, Valencia.
Bar Ricardo on Carrer del Doctor Zamenhof in Valencia's Extramurs is a 1947 neighbourhood bar with a long tapas counter, a worker's lunch crowd and a strong esgarraet plate.
Must order: Esgarraet salt-cod salad and the sepia a la plancha, plus a cana.
Why locals love it: 1947 worker's tapas bar in Extramurs that tourists rarely find, beloved by locals for esgarraet and grilled sepia.
Tip: Closed Sunday and Monday. Lunch counter is packed by 13:30; arrive earlier.
Address: Calle Doctor Zamenhof, 16, 46008 Valencia
Order: Half a dozen grilled sardines off the plancha with a cana.
Why locals love it: 1946 charcoal sardine grill counter on a quiet old-town side street, lunchtime-only, all-local crowd.
Tip: Open lunchtime only (12:00-16:00). Closed Sunday.
Order: Esgarraet plate and a glass of barrel-bobal.
Why locals love it: 1836 tile-bar tavern in the fishing-village Cabanyal that tourist itineraries miss, with a 1,500-bottle wine cellar.
Tip: Reserve ahead. The wine list runs deep into Valencian small producers.
Order: Pescaito frito plate of the day plus a half-portion of arroz a banda.
Why locals love it: 1948 family fish-and-rice kitchen in Extramurs with no tourist visibility, a daily chalkboard of lonja catch.
Tip: Closed Sunday. Reserve weekend lunch.
Order: A bag of fartons fresh from the oven, plus horchata at Daniel one block away.
Why locals love it: Polo fartoneria (brand founded 1939 in Titaguas, in Alboraya since 1960) in the chufa-growing village, a tram ride from Valencia centre, locals only.
Tip: Tram L4 to Alboraya. Open daily through the evening.
Order: A platter of clochinas (in season) plus a cana of Estrella Galicia.
Why locals love it: 1917 mussel-counter bar in the Carmen, with native Valencian clochinas mussels in season, a working-class dining room.
Tip: Cash preferred. Clochinas season runs May to September.
Order: The paella valenciana for two, ordered ahead.
Why locals love it: Neighbourhood arroceria in central Valencia that locals book weekly, the lunchtime menu del dia is the best-kept secret.
Tip: Closed Sunday evening and Monday. The lunchtime paella plate is the secret.
