The province of Castellón combines sea, mountain, and orchard, offering a diversity of products ranging from Maestrat truffle to Vinaròs prawn. This richness positions it as one of the most complete larders in the Mediterranean, with summer being the ideal time to explore it. The 'Castelló Ruta de Sabor' brand, promoted by the Diputación, aims to showcase these products beyond the province, although the best flavors are found nearby.
Rice, a star dish in Castellón, is presented in a unique local version, made with Benicarló artichoke, beach cuttlefish, monkfish, and Vinaròs prawn, topped with alioli. The Vinaròs prawn, recognized for its distinctive flavor and texture, even has an annual national cooking competition dedicated to it. Other essential references include suquet de peix, a fisherman's stew found in restaurants in the Grao de Castellón and coastal towns, and fideuà, which in the Grao is prepared with fresh market seafood and shared as a Sunday plan.
The province's interior also offers an authentic and less-known cuisine. In El Maestrat and Els Ports, mushrooms like robellones and black truffle are protagonists, especially in autumn and winter, although some restaurants serve them year-round. The olla, with its various regional versions, is a stew of legumes, vegetables, and meat from the traditional slaughter. Grilled meats, particularly lamb from the province's highlands, are common in inland restaurants.
The province boasts three Michelin-starred restaurants: Cal Paradís in Vall d’Alba, led by chef Miguel Barrera, known for using local and seasonal produce; the restaurant Raúl Resino in Benicarló, which pays homage to local market products like limpets and Vinaròs anchovies; and Atalaya in Alcossebre, with a creative proposal by Alejandra Herrador and Emanuel Carlucci that fuses proximity products, such as Vinaròs prawn ravioli.
