Hundred Burgers

Hundred Burgers in València opens like a promise: a focus on pure burger craft in a Progressive American format that foregrounds premium Spanish beef. The first sentence of a visit is often the sizzle from the griddle and the smell of demi-brioche baking; the kitchen’s discipline and the city’s appetite for signature fast food set the scene. Guests arrive to a casual, contemporary dining room where staff move efficiently and plates arrive hot. In the first hundred words you’ll note the emphasis on dry‑aged Rubia Gallega and daily‑ground patties, details that define the menu and the meal. The story of Hundred Burgers began with founders Alex González‑Urbón and Ezequiel Maldjian. After a 2017 research tour through New York and 22 countries tasting more than 300 burgers, they returned with a rigorous philosophy: treat burgers like crafted dishes. They opened their first Valencia location in 2020 and refined methods that prize seasonality, aging, and texture. That approach has earned international recognition: the brand won top honors in The World’s Best Burgers guide in 2024 and retained the title in 2025. The verdict from global tasters and diners alike is clear—this is burger-making treated with deliberate technique and top-tier ingredients. The culinary journey across the menu centers on technique and provenance. The Singular Burger uses 60‑day dry‑aged Rubia Gallega beef, hand‑ground daily, seared to form a browned crust while retaining a tender, juicy interior. The Loser Burger layers spicy gochujang paste for sweet‑heat dimensions that play against the beef’s matured flavors. The Carlton Banks is a carefully seasoned chicken option with crisp skin and a moist interior, showing the kitchen’s ability to balance proteins beyond beef. Every burger is set on a demi‑brioche bun baked each morning, its soft crumb and buttery top cutting through richness without collapsing. Sides are straightforward and exact: fries are crisped to order, salads include a fully vegan option, and sauces are made in small batches to complement each patty rather than mask it. Seasonal touches appear through limited editions and ingredient swaps, keeping repeat visits rewarding for regulars. The atmosphere is direct and comfortable, built to support fast, attentive service without pretense. Interiors are contemporary with local touches that reflect Valencia’s design sensibility, creating a relaxed room that suits both quick lunches and longer dinners. Staff provide table service, guiding choices and ensuring plates arrive at ideal temperature. The pacing favors hot plates and brisk turnover during peak hours, but the team maintains warmth and helpful recommendations even on busy nights. With a full bar and cocktail program mentioned in guest listings, the beverage choices underline the menu’s balance, though the focus always returns to the burger as the centerpiece. Practical details matter for planning. Reservations are accepted and recommended, especially evenings and weekends after the chain’s 2024–2025 accolades increased demand. Dress is smart casual; comfortable attire fits the room’s relaxed tone. For best results, book a table for a late lunch or early dinner to avoid the busiest service runs and to enjoy attentive staff. If you’re traveling, note the Valencia flagship address on C/ de Sant Vicent Màrtir, and plan to reserve in advance during festivals and weekends. Hundred Burgers delivers a clear promise: elevated burgers built on mature Spanish beef, daily craftsmanship, and consistent technique. Whether you order the Singular, sample the Loser’s spicy kick, or choose the Carlton Banks chicken, the combination of dry‑aged Rubia Gallega, fresh grinding, and house‑baked buns creates memorable, repeatable flavors. Make a reservation at Hundred Burgers and taste why the restaurant has become a benchmark for artisanal excellence in Valencia and beyond.