Valencia is a city where gastronomy has long been part of the culture. But in recent years, a new layer has been forming here - Ukrainian restaurants that are not just opening, but setting the tone.

This is not a story about "Ukrainian cuisine abroad".
This is a story about how Ukrainians create modern gastronomic concepts in Europe.

This route is a way to live Valencia through them.

How the route goes

• Duration: 6-8 hours
• Format: on foot + city center
• Ideal: one day

Stop 1 - Breakfast in the city center

Pasqual + Sheila - Google Maps Calle del Mar, 2

Pasqual + Sheila is one of the strongest examples of modern restaurant business in Valencia. The project combines several formats at once: brunch, restaurant, pastry shop and cocktail bar.

The menu is designed as an international one, with a European base and local ingredients. At the same time, it organically integrates Ukrainian elements, such as syrniki as part of the brunch culture.

Here, breakfast, lunch and evening have no clear boundaries. The space adapts to the rhythm of the guest, and not vice versa-a rare quality even for large European cities.

Specialties: syrniki, pistachio-based desserts, morning cocktails.
The point: a modern restaurant as a space for life, not just for food.

Stop 2 - pause and slow rhythm

Art Café

Valencia (city center)

Art Café operates on a different level - more intimate, almost personal.

This is not a classic coffee shop or a typical brunch spot. This is a place where visual language and atmosphere are as important as the product itself.

The interior is designed not for effect, but for feeling. It's easy to stay here longer than planned - and this seems to be part of the plan.

Pay attention to: coffee, desserts, the general atmosphere of the space.
The bottom line: a cafe as an environment, not a service.

The trick:
a cafe as a cultural space, not just a coffee outlet.

Stop 3 - lunch with a Ukrainian soul

Casa Ucraniana

 

Casa Ucraniana is one of the few establishments that do not consciously try to change their essence to suit the local market.

This is a cuisine without adaptations, without simplifications, and without a desire to be "liked." And that's why it works.

Borsch, dumplings, pancakes - here they are presented not as a gastronomic experiment, but as basic, self-confident classics.

Pay attention: borsch, dumplings.

Specialty:
maximum authenticity - cuisine as cultural memory.

Stop 4 - dinner as an experience

Freshers Gastrobar - https://freshers.es

 

Freshers represents a different segment - more structured and strategically built.

This is a gastrobar where the cuisine, presentation and product are at a level close to fine dining, but without formal rigidity.

Foie gras, oysters, complex combinations - all of this works as part of a holistic system, not as individual dishes.

Pay attention to: foie gras, oysters, author's positions.
The bottom line: a restaurant as a well-thought-out business product.

Stop 5 - cocktails and the night city

Citrus Cocktail Bar - C/ del Sant Calze, 7

 

Citrus is about precision.

The dark, almost chamber-like interior focuses on the main thing - cocktails. There are no unnecessary elements, and each drink works as a separate composition.

This is a bar where mixology is not demonstrated, but lived.

Specialty: signature cocktails with citrus profiles.
The bottom line: a cocktail as a tool, not a decor.

Stop 6 - atmosphere and night

DAZE Valencia

 

DAZE operates on the border of a restaurant and a night space.

It is not so much the cuisine that is important here as what happens around it: light, sound, movement.

This is a place where dinner naturally flows into the night - without a clear dividing line.

Pay attention to: cocktails, small plates.
The point: gastronomy as a part of social experience.

Stop 7 - a bright ending

Flamingo

 

Flamingo is a restaurant where design and atmosphere become the main reason for a visit.

What to order:

• brunch items
• cocktails

Special feature:
Instagram-ready space.

Stop 8 - the final accent

KUMA Gastro-Bar

 

KUMA completes the route in a more calm and focused way.

The menu is based on small plates and seasonal products. There is no desire to impress here - there is a desire to work accurately.

And you can feel it.

Pay attention: tasting positions, seasonal dishes.
The bottom line: gastronomy as a process, not a show.