One of our go-to local places in Valencia was Pelayo Gastro Trinquet. I love the culture of getting smaller “tapas” dishes that come out quickly and give you variety.

Pictured: jamón ibérico (with bread and roasted tomato), alcachofas (artichoke), croquetas (with pancetta), and Basque cheesecake.

Thin slices of glossy, marbled jamón ibérico arranged in a fanned, overlapping pattern on a round wooden plate.Crisp pieces of rustic bread served beside a brass bowl of grated tomato topping with a spoon, prepared in the style of pan con tomate.Fried artichoke hearts served over a bed of bright red romesco sauce and sprinkled with coarse black seasoning in a dark ceramic bowl.Two golden-brown croquettes topped with translucent slices of cured ham, plated on a wooden board with a touch of sauce underneath.Slice of Basque-style burnt cheesecake with a caramelized top, served with a streak of dark berry sauce on a white plate with black rim.