Paella, Bunyols & Buñol: A Food Lover’s Sprint Through Spain’s Tastiest Town

First stop: Paella paradise, right where it was born

Let’s get one thing straight: if you’re in Buñol and you don’t try paella, you might as well be in a different country. This is the land where rice isn’t just a side dish—it’s a religion. Most local restaurants serve up the classic Valencian paella, loaded with chicken, rabbit, and those signature flat green beans. If you’re feeling bold, ask for the version with snails—locals swear by it, and honestly, it’s a flavor bomb you won’t forget.

Here’s a pro tip for the hungry and impatient: skip the dinner rush and aim for a late lunch (around 2 PM). That’s when the paella pans are freshest, and you’ll dodge the tourist crowds. Most spots take walk-ins, but if you’re eyeing a popular joint during festival season, call ahead or book online—nothing kills the mood like a “no tables” sign when you’re hangry. And don’t forget to scrape up the crispy socarrat at the bottom of the pan. That’s where the magic lives!

Sweet victory: Bunyols and the art of the perfect snack

After conquering paella, it’s time for dessert—Buñol style. Enter bunyols: golden, sugar-dusted pumpkin fritters that are basically Spain’s answer to doughnuts, but with a local twist. These treats are especially popular during festival season, but you’ll find them in bakeries and street stalls year-round. The first bite is pure joy—crisp on the outside, soft and slightly sweet inside, with a hint of pumpkin that’ll make you rethink every doughnut you’ve ever had.

Here’s the deal: bunyols are best eaten fresh, so look for a spot where they’re frying them up on the spot. Bring a few euros in cash—most small vendors don’t take cards, and you don’t want to miss out because you’re fumbling with your phone. If you’re a photo fiend, snap a shot of your bunyol against the backdrop of Buñol’s lively streets. The golden fritter and the town’s sunlit walls make for a killer Instagram moment.

Hidden gems: Esgarraet and the taste of tradition

If you’re still standing after all that, don’t sleep on esgarraet—a local salad of cured cod, roasted red peppers, and black olives. It’s the kind of dish you’ll spot on a chalkboard menu in a tiny side-street bar, usually served with crusty bread and a drizzle of olive oil. The flavors are bold and briny, perfect for cutting through the richness of paella and bunyols.

For the best experience, visit in spring or early summer when the local produce is at its peak. Pack a hat and some sunscreen—the Mediterranean sun doesn’t mess around, especially if you’re wandering between food stops. And keep your eyes peeled for quirky details: hand-painted tiles, tiny family-run shops, and the occasional mural celebrating Buñol’s wild La Tomatina festival. These little touches are what make eating here feel like a true adventure.

So, if you’ve made it through paella, bunyols, and a side of esgarraet, you’re officially living the Buñol food lover’s dream. Don’t just read about it—get out there and taste it for yourself! This little town packs a punch, and your taste buds will thank you.