Sorolla and the origin of
La Pepica's paella
The special paella "La Pepica" was first made for the Valencian painter Joaquin Sorolla when he visited the restaurant accompanied by other artists. Josefa prepared rice with peeled seafood to prevent becomes dirty.
"He came one night for dinner and he could't carve prawns and crayfish the removed and the peeled in the kitchen, when he returned to the restaurant was served directly the paella with peeled seafood and since then include this dish in our menu" (F.Balaguer)
Make your reservation
To guarantee the best service only if you expect reservations at +34 963 71 03 66 or through our reservation form.
Events with a closed menu are not held for groups of less than 30 people.
When a reservation is made on the terrace, due to adverse weather conditions, the service cannot be provided, nor is its placement inside the restaurant guaranteed.
The time of the reservation guarantees to have your table available at that time. Even so, this time is not exact and may suffer some variation. The time of a table reservation does not mean that your rice or food is ready at that time. Once you arrive at the restaurant and place your order, your food will begin to be prepared from scratch. Our rice dishes are made using a traditional and century-old procedure, a procedure that is not short: the rice dishes are made in a minimum of 45 minutes and reducing their time would imply lowering their quality. It is important that you take this indication into account.
Check the prices of rice in our menu.
MINIMUM AND APPROXIMATE PREPARATION TIME: Valencian paella, 45 min. Rest of rice and fideuás, 40 min. We remind you that at specific times the service may exceed 60 minutes.
Paellas are not made for 1 person, minimum 2 servings. Maximum 2 types of rice per table for tables of 7 or more people. For tables of 2, 3, 4, 5 and 6 people, a single rice per table. Price per diner.