Paco Gandia

The smell of burning vine shoots permeates the dining room of this austere restaurant, located in a simple town surrounded by the fertile lands of Alicante. The experience typically begins with dishes like grilled snails, or homemade blood sausage with scrambled eggs. But you are here for the world’s best paella; rice, rabbit and snails cooked by Josefa Navarro over a scorching fire. The finished product, a masterpiece of rustic pleasure, brings the wild aromas and flavors of the region’s mountains to your table. A sublime and near out-of-body experience.