Restaurante Elías

Paellas cooked over an open fire are prepared on the spot and arrive at your table filled with intense flavors. Starters include numerous ingredients, from snails to artichokes to octopus cooked over the grill or eggs with peppers and ham or mushrooms and truffles. The vast wine list, managed with love and care by José María Vicente, includes many bottles from the region. Be sure to watch the chefs cook the rice through the large kitchen window. While their neighbor Paco Gandia is the epitome of rustic-style paella, Elías is the elegant, well-dressed sister. It is a restaurant that almost forces you to your knees – probably the best paella in Spain.