Our History


Old rice-drying place, El Sequer Restaurant El Sequer de Tonica
"El Sequer" in 1910, old rice-drying place where it is now located our restaurant. Since year 2000, our restaurant "El Sequer de Tonica" is located on the old rice-drying place.


Our restaurant is located on "El Palmar" village, in the heart of the Natural Park of Albufera of Valencia, just 20 kms south from Valencia city. The restaurant is located on a old former rice-drying, inherited and transformed in a restaurant by the current owner and chef Antonia. That's why the restaurant name in Spanish means "Antonia´s rice-dryer".

"El Sequer" has been doing rice-drying for the past 150 years. It was in the early 1970s when rice mechanical dryers begin to be used. From this moment "El Sequer" starts to be used as rice collection point just before being transported from the country to the industry. At the end of the 1990's is when we started to build our restaurant and finally on 15th December 2000 was opened.

All members of our the family, and especially "Tonica" as a cook, worked in a famous restaurant in "El Palmar" since the mid 1980s. This meant that at the time of the opening we already had over 20 years experience in the traditional Valencian cuisine. The opening of the restaurant has been a dream come true for our family because we have merged our love for rice and continuity Valencian cuisine with over 150 years of rice-dryer activity of "El Sequer", currently as restaurant specialized in rice where the paella is our specialty.


Cooking

Our own rice, 'La Espiga del Palmar' The paella and valencian salad
We use our homegrown rice to make the paellas. Our rice is under the EU certified rice mark "La Espiga del Palmar". The meat paella with valencian salad, a very nice combination that you should try in our restaurant.

We are also rice farmers and the rice produced in our countries around the Natural Park of the Albufera Lake makes the EU certified rice mark "La Espiga del Palmar" that means "The rice ear of 'El Palmar'". Of course we use our own rice to build all our dishes cooked in the Valencian traditional way, 100% home made.

All our dishes are prepared individually for each customer using fresh, quality products, ensuring a unique outcome. This is the added value we provide to our customers and the guide of our daily work. Proof of it is our the paella tasting menu based on our rice 'La Espiga del Palmar'

Selection of the best Spanish tapas and wines Selection of homemade desserts
We also offer the best selection of Spanish tapas and wines. Our restaurant offers a wide selection of homemade desserts.

Of course in our restaurant you will find the best selection of Spanish tapas with the best wines of our large and prestigious Spanish wine market. As end of the meal we suggest our wide list of homemade desserts.


The Paella

With no doubt the paella is the central element of our cooking. Below is a small selection of paellas that you can order and enjoy in our restaurant.

Chicken paella Lobster paella
Chicken paella, the most known paella around the world. Cooked with chicken-based broth, rice, chicken and vegetables. Lobster paella cooked with fish and seafood-based broth, rice and lobster.

Arroz a banda with prawns Arroz Negro
"Arroz a Banda" or Fish Rice with prawns cooked with fish-based broth, squid , rice and prawns. The most ordered paella in our restaurant. "Arroz Negro" or Black Rice cooked with fish-based broth, rice and squid with its natural ink that makes a special taste to the rice.

Seafood Paella Peeled Seafood Paella
Mediterranean Seafood Paella: with shrimp, prawns, mussels and squid. Peeled Mediterranean Seafood Paella: with shrimp, prawns, mussels and squid.

The term paella applies to rice dry cooking. In our restaurant we also cook soupy rice, but these rices must be previously ordered. The following are some examples :

Soupy Rice with cuttlefish and artichokes Soupy Rice with sea crab
Soupy Rice with cuttlefish and artichokes, a "spoon" plate cooked with a fish-based broth. Soupy Rice with sea crab, cooked with seafood-based broth and sea crab.

Soupy Rice with lobster Soupy Rice with sea bull
Soupy Rice with lobster, cooked with seafood-based broth and lobster. Soupy Rice with "sea bull", cooked with seafood-based broth and "sea bull".

The Restaurant

Windows overlooking our sunny terrace Restaurant  El Sequer de Tonica sunny terrace
All tables in the restaurant are near of the windows overlooking our sunny terrace. On the restaurant terrace you will enjoy our homemade paellas in full contact with the natural park.

The restaurant is decorated in the traditional style of Valencia, following a number of architectural elements of the nineteenth century Valencian houses such as vaulted ceiling with wooden beams. Inside you can enjoy the centennial pictures of "El Palmar" Island, the Albufera lake and rice fields. These photos may provide reproductions of more than 100 years old of "El Palmar" island and "El Sequer" where the restaurant is located today.

For outdoor enthusiasts also have a wide terrace overlooking the rice fields. This terrace is facing south east towards ensuring a lot of hours of sunshine throughout the year and sea breezes during the summer. All this makes our store is one of the most picturesque of the restaurants in "El Palmar", where the paella takes its broadest sense.


Booking


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Overview of the entire restaurant and terrace
Google Maps location of our restaurant in "El Palmar" village within the Albufera Natural Park. Overview of the entire restaurant and the terrace, in the crossing of roads making a small square.


Our restaurant is located on "El Palmar" village, in the heart of the Natural Park of Albufera of Valencia, just 20 kms south from Valencia city. Once in "El Palmar" you have to go through all the village passing through the square and continuing to the end of the "Redolins" street where you will find the restaurant at the end of the street.

Restaurante El Sequer de Tonica
Redolins street number 85, Postal Code 46012, El Palmar, Valencia - Spain
Call us on +0034961620224
Method of payment : cash, credit card and Spanish Ticket Restaurant
"The paella", recommended menu

                        Mapa El Palmar


The Rice

This year homegrown rice Collecting the rice at late September
The rice is planted in late May and began to emerge with the summer sun in the middle of June. During July and August matures and is collected in late September Collecting the rice from late September to the end of October. The rice from our fields to the restaurant in the paella.


The rice is for "Restaurante El Sequer of Tonica" the same as wine for a cellar, is our reason for being. In fact our family has always been, and remains, rice farmers. All our rice are made with the highest quality Valencian rice, proof of this is in our the paella tasting menu based on rice 'La Espiga del Palmar'.

This year homegrown rice Collecting the rice at late September
This year homegrown rice. In a few months it will be served in our paellas as "La Espiga del Palmar" rice. "La Espiga del Palmar" our own homegrown rice that belongs to Designation of Origin "Arros de Valencia" .



Currently 53000 acres make up the Albufera Natural Park and 8000 acres are used for growing rice. Mainly cultivated varieties are "JSendra" and "Bomba" EU certified Designation of Origin "Arros de Valencia" where "La Espiga del Palmar" forms part of it. Rice cultivation in the Natural Park of Albufera of Valencia is very beneficial to the conservation of the ecosystem of the park because it provides food for the species that inhabit it and acts as a natural filter that purifies the water of Albufera Lake. Rice cultivation extends from the month of February when you start preparing the land until the month of September when collecting.


El Palmar

Old Barraca in El Palmar Nice sunset at 'El Palmar' village, in the Albufera lake
"La Barraca". Typical old house construction used by "El Palmar" fisherman in the Albufera lake. Nice sunset at "El Palmar" village, in the Albufera lake. We can provide a boat tripe around the Albufera lake.

The first indications of the existence of the Island of Palmar dating from the period of Muslim occupation in 711 AD. Is not until the year 1238 when King James I the Conqueror conquered the kingdom of Valencia and distributes it among the Christian settlers. From this moment the island is populated by inhabitants of neighboring villages as Catarroja or Ruzafa who built the first "Barracas" to save the fishing gear used in the exploitation of Albufera Lake and beware of temporary flood waters. From the eighteenth century "Las Barracas" become the residence of fishermen and their families in the census of 1854 had 65 "Barracas", a chapel and 289 inhabitants.

Due to the great historical burden of "El Palmar" and its unique location as the heart of the Natural Park of Albufera of Valencia, in the last decades has developed an industry leading gastronomic ecotourist. Proof of it are more than 25 restaurants that currently exist in "El Palmar" that offers local cuisine based on rice high quality. There are also a number no less significant ecotourism companies that offer guided tours of the Albufera Natural Park in Valencia. All this makes a visit to "El Palmar" a visit by the customs of the inhabitants of the Albufera Lake, our cuisine and experiences. Undoubtedly the paella prominently within our local cuisine.