"Gastrónoma": the Mediterranean food fair

October 26 – Workshops, tastings, and showcookings 

The first day comes packed with a program designed for enjoyment, learning, and discovery. 

Maison Lupin Cocktails 

The brand pays tribute to the Valencian orange with two cocktails: a reinterpretation of the classic Agua de València and another creation inspired by Nino Bravo, an icon of the city. 

Two different ways to toast to València! 

El Paeller’s Rice Dishes 

Master rice chef Rafa Margós returns to light the fire and prepare rice dishes made with wood-fired broths and seasonal vegetables from the Valencian huerta. 

A lesson in flavor and tradition. 

València School of Hospitality 

The students from the Hospitality School will showcase what they’ve learned with a surprising figatell of squid over avocado, persimmon, and beetroot emulsion. 

Honey Workshop – Municipal Tree Observatory 

In this tasting, you’ll sample urban honeys from six different neighborhoods and discover how color and flavor change depending on the area. 

A sensory experience that highlights urban beekeeping and València’s biodiversity. 

Showcooking and Jam Tasting – Restaurante Pasqual + Sheila 

Pastry chef Olga Rydvanovska will give a live demonstration on how to make artisanal marmalade. 

This one’s made with Valencian mandarins and oranges, Madagascar vanilla, sea salt, and very little sugar. 

No preservatives or gelling agents — just fruit, technique, and lots of care. 

Valencian Wine Tasting with PROAVA 

A guided tasting to discover firsthand wines with Denomination of Origin from the Valencian Community, their native varieties, and award-winning labels. 

October 27 – Showcookings 

The second day is packed with live demonstrations and performances. 

Take a look. 

Bajoqueta Bar 

The Gastroadictos Group will surprise you with a showcooking dedicated to grilled vegetables from the local fields. 

And here’s a hint — the secret lies in careful cooking and respect for local produce. 

Félix Charques 

The chef will present his creative rice dishes and explain how to combine ingredients through foodpairing — ingredients that share similar aromatic compounds — achieving the perfect balance in every dish. 

Café de las Horas 

The classic couldn’t be missed: a cocktail workshop featuring the authentic Agua de València, crafted by the establishment that turned it into an institution. 

Restaurante Pasqual + Sheila 

The fair also makes space for sweets with Pasqual + Sheila’s showcooking of cakes — complete with tastings. 

The menu features irresistible temptations such as the Pistachio Cake, with soft sponge layers, pistachio cream, and Sicilian crumble, or the Sugar-Free Cake made with almond flour, strawberry, and banana. 

There are four different desserts to try, and they all have one thing in common: a sweet touch. 

October 28 – Training Sessions 

The final day of Gastrónoma will be dedicated to learning and new approaches to Valencian cuisine. 

Portolito 

They’ll present a spectacular autumn rice dish with roasted chestnuts, wild boar ragout, and chanterelle mushrooms — a recipe that perfectly combines seasonal ingredients. 

Ampar – Hospes Palau de la Mar 

Chef Carlos Julián will offer a demonstration focused on selecting local, fresh, and seasonal ingredients, reflecting the new philosophy of the hotel’s restaurants. 

Gastrotrinquet 

Chef Pablo Margós will prepare rice dishes with tubers and products from the Tira de Contar, the Mercavalència area where small farmers sell their produce. 

A demonstration that proves tradition and sustainability can share the same plate.