When Ricard Camarena recommends something, Valencia listens. And for this year’s Fallas 2026, the Valencian chef had no doubt about whom to name when the Michelin Guide asked him about the festival’s most typical dish: the pumpkin fritters from Bunyols Bienve.
“In my opinion, she makes them absolutely delicious,” Camarena stated without hesitation in an interview with the food magazine.
The story of Bunyols Bienve
In the case of Bienve, the raw ingredients make all the difference from the very start: their fritters are made with fresh pumpkin from Vilamarxant, the variety that connoisseurs consider the best for achieving that fluffy texture and authentic flavor that distinguishes good fritters from mediocre ones.
Moreover, Buñuelos Bienve is not just a trendy business. It is an institution. Its history dates back to 1928, when the family’s first stall was set up in the Ruzafa Market, next to the fish market exit.
Almost a century later, the business remains in the hands of the third generation of the same family, who have managed to preserve the original recipe and spirit without sacrificing growth.
What for decades was a seasonal stall tied to the Fallas calendar has taken the definitive step. Bunyols Bienve now has a permanent location at 24 Regne de Valencia Avenue, ground floor, right in the heart of Valencia, in addition to its mobile stall during the Fallas.
And if a two-Michelin-starred chef recommends them too, there’s no excuse not to try them this Fallas season.