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Diari Valencià

Castellón Seeks Best Valencian Tapa in 'Tapas d'Ací' Competition

The gastronomic initiative 'Tapas d'Ací' returns with over 50 participating venues across the Valencian Community, 11 of them in Castellón province, to promote local produce.

Generic image of an elaborate tapa made with local products, highlighting culinary creativity.
IA

Generic image of an elaborate tapa made with local products, highlighting culinary creativity.

The province of Castellón will be a key participant in the new edition of Tapas d'Ací, a gastronomic event aiming to find the best tapa made with local products in the Valencian Community.

This competition, running from May 11 to 31, will feature over 50 establishments across the entire Valencian Community, with 11 of them located in Castellón province. The main objective is to highlight local cuisine and seasonal products, offering the public a chance to taste unique culinary creations.
The campaign, promoted by the Business Confederation of Hospitality and Tourism of the Valencian Community (Conhostur), in collaboration with Turisme Comunitat Valenciana-L’Exquisit Mediterrani, will culminate in the selection of the best tapa in the region. Following provincial semifinals, the regional final will take place at the CDT in Valencia on May 25.
The winning tapa from each province will subsequently represent the Valencian Community in the fifth edition of the national tapas competition, organized by Hostelería España within the framework of Madrid Fusión. Participants can enjoy the tapas for a price between 5 and 8 euros, including the tapa and a beer or glass of Valencian wine.
Among the notable proposals from Castellón province are creations such as the Ximo de Castellón from Lo Sarao, the Tronc de la Plana from Can Ros Restaurant in Burriana, and the Ximo de gamba roja del Grau from Lino Gastronòmic. These creations reflect the connection between creative cuisine and the province's indigenous products, from traditional recipes to ingredients linked to the Mediterranean.

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