RICE FESTIVAL

Tourist Info Vinaròs Plaça de Jovellar, 2 | 12500 Vinaròs | CastellóTel. +34 964 453 334 | Fax +34 964 455 [email protected]

VINARÒSGASTRONÒMIC


Vinaròs, the gastronomy

I cannot just say that I know the great qual ity of Vinaròs king prawn flesh, but I know this is true because I have tried it and since then I have not bought any other type, because there is not any with

that freshness, qual ity and texture.

Vinaròs, the gastronomy

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Depending on the season, Vinaròs’ cookery has different colours and aromas. The weather, the traditions and village fiesta create a circle which step by step has more prominence all around the gastronomy.

In ancient times, people gathered around the table to celebrate important or extraordinary events. Nowadays, the very visit to Vinaròs is considered as a special event, in which you must stop and enjoy a great meal in a good company, because the quality of the cookery suggests it.

In one of the sides of La Via Augusta – the most important footpath built by Romans – we find vast areas of mandarin and orange trees plantations. The former bears its fruit just after summertime. The earlier varieties, such as clemesol announce the beginning of autumn. However, we do not have to worry too much, because the cold season will offer us other clementines and those sweet oranges that are by themselves real candies.

During winter, on the other side, by the sea side, the weather let us to recollect the cold fruits, such as cabbages of different colours and sizes; or artichokes, real savour catalyst fruit. They are as good accompaniment to sea food, such as oysters, as they are to fowls or to any other type of bird. The artichokes give way to beans, peas, cherries…

As the weather changes, and the spring brings the beautiful sardines, which grilled cooked are a magnificent meal; and the splendid anchovies ready to be seasoned and let them rest quietly until they are just right to be eaten. This anchovies are the perfect accompaniment for red peppers and roast aubergines that summertime bring us.

As warm weather comes, people like to go out and seat outside a bar eating mussels with green sauce, tellinas steamed or razor-shells and winkles just cooked. Vinaròs is a land blessed by sea.

By Ricard Camarena

Introduction

introduction

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And although, any seasoning makes

any meal better, in the case of Vinaròs, olive oil from the plantations

of the Maestrat region is the best seasoning. Many of the olive trees of those plantations have more than a century, and sheltered by the ancient Ciudad Ibera on the top of El Puig, their juice is slowly taken out by crushing them.

From Vinaròs ships departed to the Ancient Roman Empire, loaded with that valued oil and the wine prepared in this region. Vinaròs harbour has always had a crucial role in the daily life of our country, and nowadays it is still being a referent both at the fishing level and a commercial level. And in this fishing harbour, the valued and famous Vinaròs crustacean, the king prawn, is picked by totally

selective and respectful, with the rest of sea species, traditional fishing techniques. This extraction method makes the king prawn unique and high quality. And both the richness of the sea currents and the abundance of food

make Vinaròs king prawn one of the best in the Mediterranean area.

In my opinion as a cook, it would be easy to talk and prise a well-known product like this. However, taking into account that I work in a fishing village, with autochthonous fresh and high quality products, I cannot just say that I know the great quality of Vinaròs king prawn flesh, but I know this is true because I have tried it and since then I have not bought any other type, because there is not any with that freshness, quality and texture. Vinaròs king prawn is a clear representation of a delicious and plenty of flavour sea food, that nowadays can be named a gastronomic pleasure which price suits a good gourmet’s pocket.

To end up I just want to recommend you to visit Vinaròs as well as to try its gastronomy.

You won’t regret it!

introduction

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Vinaròs GastronomicVinaròs gastronomic and touristic products club

The touristic product Vinaròs clubs has their origin in the proposal of el Patronato de Turismo and Vinaròs town hall, in order to fulfil the Tourist Marketing Plan of Vinaròs and according to Strategic Scheme of Tourism in Spain goals, which support this model of management as a means of marketing and promotion of a touristic destiny.

In 2009 the gastronomic Vinaròs club was created. The initiative started due to the importance of the gastronomic sector in the city. The great recognition of Vinaròs gastronomy due to its well-kown product Vinaròs king prawn, gave the necessary strength in order to create a club to propitiate a better promotion and commercialization of the city as a gastronomic touristic destiny.

Gastronomic Vinaròs

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Vinaròs gastronomic club is working on the organization of several gastronomic conferences, on the transmission of an improvement of the quality among its members, seeking better promotion and marketing channels in order to make the gastronomy of Vinaròs to be known.

In this guide nine Vinaròs establishments are introduced. These establishments have reached, in the first initial stage of the club, the founding criteria proposed by the touristic multisector workgroup, which was created having that aim. Nonetheless, the continuity feature with which the project was created, allows that both the restaurants, which cannot join the club, and the ones which have rejected the idea immediately, to have the option to be members of the clubs in a future.

In the Costa del Azahar of Castellón, Vinaròs gastronomy is the one which innovates and gives the quality to the whole gastronomy of the region. Due to this fact, it was decided to take a step forwards and create a gastronomic touristic product club. In order to make this club to know an identity label has been created, which says: Gastronomy of Vinaròs. The label shows two pieces of cutlery placed in the shape of a V. The V stands for both the initial of Vinaròs and the signal to good quality ok.

Thus the label has been created in a region where the cooks and restaurants have proved their experience and savoir faire, which shows the dynamism within the local economy of this touristic subsector.

The main beneficiaries of this club are not only the restaurants, but also there is room for futures incorporations of cafés, wineries, as well as food shops. The main goal will be achieved if only there is an encouragement of quality gastronomy among all the providers of this kind of services in Vinaròs. In this way, Vinaròs is bank on a culture of quality which has its basis in its gastronomic tradition.

Gastronomic Vinaròs

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The pantryIn Vinaròs cookery there are two well differentiated and complementary products families: sea food products and country food products.Regarding fishing, the great variety of the fleet and their work allows to have a great diversity of sea food. By the different method of catch we can differentiate two: the fishing of different fishes and mus-

sels, such as the crab; and the fishing of oily-fish by light fishing. The latter is the most important for the population and the fishing harbour activity of Vinaròs. In the summer, when there

are more oily-fishes in the Mediterranean, in Vinaròs more than 80 boats from the whole Spanish coast gather in Vinaròs, and tirelessness pursue the

valuable “blue gold”However, there are still a lot of small boats which, by hand and following the most ancient sailor traditions, fish with the help of rudimentary nets to bring to houses the king prawns, lobsters, winkles, turbots and other

delights that the sea depths of Vinaròs offer us.

The pantry

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Ancient dishes lead us throughout the collection of recipes of Vinaròs which most famous dishes are Suquet de pescado (fish stew), all I pebre de locha y langostinos (cooked eels and king prawns), llandetes de salmonetes con patatas (red mullet and potatoes), pickled anchovies and sardines, pulpo sulsit (cooked octopus), sepia a la brutes-ca (cuttlefish a la brutesca), caballa xapà or the great variety of rice such as Arroz a banda (rice with fish), arrossejat (monk fish with potatoes and noodles), paella or arroz con espardenyes (casseroled rice with sea cucumbers).Every day, very early in the morning and in the afternoon, the catch of the day is being auctioned in the harbour. This activity can be seen in the guilds placed in the fishing harbour at the water’s edge.

Relating to the country, we can give a lot of explanations about Vinaròs and the market garden, such as that in the coat of arms of the city it appears a vine, or that the region is delimited by two rivers on the north and south, giving testimony of the richness of its lands. However, if you just have a walk around the renewed local market, you can see it by your own. The richness of vegetables during springtime gives rise to a great variety of dishes made up of these vegetables, both grilled and roasted. Stuffed aubergines, tuna, pepper and tomato pasty, ember backed potatoes, or the refreshing melons and watermelons bring color and sweetness to our tables during summertime.

The pantry

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During the winter, the cabbages and cauliflowers gain ground. The magnificent dishes such as, the hedges, among which the most famous is Saffron milk cap, and the meats both beef and lamb, the valuable coated kid ribs, stone-fried beef steaks, Maestrat lamb stew or tombet (traditional vegetable dish) will be always accompanied by deli-cious local artichokes. In the same way as the river flows into the sea, when the weather is cold, the prized truffles from the inner Castellón accompanied the most humble and modest products to result in the union of countless food like chicken cannelloni with truffle or stuff lamb with truffles.Those are real gastronomic pirouette already cooked and known in ancient times. Romans left prove on how and what was the most appropriate way of cooking the hedges and truffles, as well as they described the best way to preserve their perfumes to enjoy them hundred percent.

The pantry

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Another essential product has to do with everything cooked in the oven, such as bread backed in round stone ovens stoked with olive trees wood, are the heritage of the Muslim settle in Vinaròs.The great variety of dishes which traditionally have been cooked in the oven, in such important bank holidays like Thursdays, have left some ancient dishes like vermicelli farinades or repassos, sweet bread roll and all kind of cooked food possible, oven-rice backed, all kind of stuffing, or the sweet pasties such as sweet and sour apple pasties or the savoury ones such as tomato or slice tuna pasties. The funniest side of the story was, so to say, that the baker could get a proportional part of the whole order for himself. Almost always those proportional parts were used to be resold.

The pantry

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It is worth noting that the quality and texture of Vinaròs king prawn differs from other species of the Mediterranean coastline, because it is found in low salinity water and in a warm weather during the whole year. This combination results in a high quality king prawn. Its high value is the result of its delicious taste and its fleshy part. It is a unique product which is produce limited and locally, in the clear water of the Mediterranean coastline, from the Ebro delta to Peñíscola.Vinaròs king prawn can size until 20 centimetres in its bigger species. It has a range from pinkish to brownish, and it has a series of stripes in its abdomen. This tonality is blend by its freshness bright, which provides it with reflected orange colour.

Vinaròs king prawn

Throughout Vinaròs coastline there are plenty and rich fishing grounds which provides a great variety of fish and sea food. The catch of fish in this coastline is done in a respectful way in order not to damage the environment of our valuable fishing reserves. Thanks to the effort of our fishermen, the catch is brought to the city market in fresh and high quality conditions.

Vinaròs king prawn

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Guarantee of origin

In a close future, the prawns commercialized by the guild of fishermen in the region of Castellón will be labelled with the guarantee of origin: Vinaròs king prawn. Vinaròs is working hard in order to introduce this guarantee of origin or the one of high-quality product.

The Instituto de Calidad Agroalimentaria Valenciano (Valencian Quality Food and Agriculture Institute), dependent organ form the Consejería de Agricul-tura, Pesca y Alimentación (Valencian Ministry of Agriculture, Fishing and Nurishment) has advised that the prawn caught in the Region of Castellón harbours, i.e, Vinaròs, Benicarló, Peñíscola, Castellón and Burriana, should wear the Guarantee of origin of Vinaròs king prawn.

The fishermen guilds of the province are agreed that they accept the Guaran-tee of origin of Vinaròs for every catch carried out in that region. So, Vinaròs town hall has informed the Instituto de Calidad Agroalimentaria Valenciano about the necessity of creating an organ in which all parties should be repre-sented, and where the regulations upon which this guarantee of origin will be based on and where the minimum features necessary for the king prawns to have them, would be created.

Vinaròs has always spent so much effort on the promotion of this high-quality crustacean. This is underlined thanks to the Concurso Nacional Aplicada al Langostino (National Contest On the King Prawn), which gained prominence throughout the years.

Regarding its taste, we can agree that it is one of the most tasteful prawns in the Peninsula. The gentleness of its taste is due to the richness of its feed in the water because of the Ebro river sediments, which provides its flesh with special organoleptics features.

The uniqueness of Vinaròs king prawn is due to its taste and its surprisingly high range of sensations it brings into your mouth. Thus, Vinaròs king prawn is an indisputable quality product with a promising

future, which more and more it is achieving a worthy place in the Spanish high-quality gastronomy.

Vinaròs king prawn

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The gastronomic activities and events schedule taking place in Vinaròs is very broad.

Prawn Festival.This gastronomic festival is the most traditional in Vinaròs. This festival takes place in August, which is the most touristic month in the year throughout Spanish Mediterranean coastline. This festival traces its origins back to the 1960s, with the main goal of making the touristic offer of the region to known, by its most valuable product: the king prawn. With that purpose, the former mayor, Francisco José Balada, chose the king prawn, because its uniqueness and high-quality, so that, the touristic image of the city was founded.

One of the most important festivals was the one in 1965. That time, the honoured guest was the versatile painter Salvador Dalí. His visit made Vinaròs become the touristic focus of attention in Spain, and so, its most representative gastronomic product, the king prawn, was known. Nowadays, Prawn festival is still in the spotlight during August.

Gastronomic Agenda of Vinaròs

Gastronomic agenda

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The contest is a unique opportunity to see cooks coming from all the country cooking their most special recipes, in which the central ingredient is Vinaròs king prawn. Regarding the organization of the contest, in the last years it counted with cooks of high reputation in Spain, such as Martín Berasategui, Carme Ruscalleda, Jordi Roca and Ricard Camarena.

Cooking Sessions on King PrawnThese sessions are organized by restorers who are members of the gastronomic tourist club. As it could be expected, Vinaròs king prawn is the main protagonist of the sessions, which are organized during September coinciding with the Cooking National Contest on Vinaròs King Prawn.

The most peculiar event of this festival is the king prawn popular Tasting, which takes place in Vinaròs seafront, where up to 300 kg of this product are given out to thousands of people who take part in the event

National Contest On the King PrawnSince 2003 the traditional National Cooking On Vinaròs King Prawn, which was first organized in 1964, was taken up again, after its disappearance. Nowadays, it takes place in September coinciding with the commemoration of bestow of the municipal corporation to the city.

Jury of the 2007 edition. President, Jordi Roca ( 3 Michelin stars).

Gastronomic agenda

Rubén Sánchez and Francisco Javier García, from the Restaurant El Bodegón de Daimiel, Ciudad Real, the winners of the «Langostino de Oro 2008»

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Paellas offered by the Carnival groups of VinaròsThis event takes place coinciding with the celebration of Vinaròs Carnival festival, which is an event of autonomic touristic attraction. The 33 carnival groups which take part on the event are gathered on a brotherhood meal where paella is the main dish of the festival and also the main meal. The paellas are cooked by the members of the car-nival groups.

Virgin of El Carmen festivitiesThey took place on July the 16th. They are organized by San Pedro fishermen guild to honour his patron, the Virgin of El Carmen. This very same day after the celebration of the worship and the maritime procession all the present are invited to eat sardines in the harbour. It is worth noting that Vinaròs harbour can be distinguished by the great amount and high-quality of catch of this fish species.

November, the rice cooking monthNovember has been the rice month in Vinaròs, for 15 years. The Asociación de Hosteleria de Vinaròs (The hotel industry association of Vinaròs) has successfully developed several sessions which are a real leading force of the northern areas of Castellón gastronomic offer. In November rice is the main ingredient which restores use to cook delicious dishes.

Popular Paella Tasting during the celebration of the festivities of San Sebastián and Nuestra Señora de la Miseri-cordia In January the 20th, San Sebastián is commemorated and the first Sunday of June Nuestra Señora de la Miseri-cordia is commemorated as well. Both of them are the local patron saints, and since time out of mind, during these days all the local poor people were invited to eat rice stew. As time passes by, this tradition has changed into a popular paella Tasting cooked by the Hotel Industry Association of Vinaròs and promoted by the local town hall.

Gastronomic agenda

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Ricard Camarena

In the Cooking National Contest on Vinaròs Prawn of 2008, this mag-nificent Valencian cook was the chairman of the jury. In his Gandia restaurant, El Arrop, he use to use Vinaròs king prawn as the main ingredient for the cooking of his most special recipes. In the summer of 2004, Ricard Camarena together with his wife, Mª Carmen Bañuls, opened up their restaurant Arrop in Gandía. He owns a Michelin Star due to his original and a renew cuisine, which does not forget its Valencian roots. In Arrop, a contemporary cuisine along with haute cuisine dishes cooked by young chefs is served. They are unique to retake ancient recipes and incorporate them in the 21st century. The mixtures of textures are usual in their cuisine. Regarding to Ricard has to be highlighted his hands, which are able to project the Valencian culinary traditions into the future, and the passion for his work enable him to get some risk in each dish he makes.

Remarkable Cooks

Carme Ruscalleda

She was the Cooking National Contest on Vinaròs Prawn chairwoman in 2006. However, her link with Vinaròs goes further, because due to her friendship with the Vinaròs composer Carles Santos, she decided to create a recipe in his honour, named by Carlos Santos red mullet which can be found in this guide.In July 1988, she opened up, together with her husband Toni Balam, San Pau’s restaurant, which just within three years obtained its first star by the Michelin Guide. In 2004 she opened up a Catalan cuisine in Tokyo, also named by San Pau. Nowadays, she is the only woman awarded with six stars from Michelin Guide, thanks to her restaurants in San Pol de Mar, next to Barcelona; and to her Tokyo restaurants. Her cuisine is based on the traditional Catalan cuisine but she gives it a modernity touch. She is worried about the healthiness of her cuisine and she uses season and high-quality products. She always add some kind of ‘poetry’ to her cooking methods.

Martín Berasategui

In the Cooking National Contest on Vinaròs Prawn of 2006, Martín Berasategui collaborated, with the tourism department of Vinaròs town hall, organizing the promotional and opening event of the Contest in the city of San Sebastián, more concretely in Krusaal palace. Regard-ing this event he cooked the recipe Coal Make Prawns, which also appears in this guide.This enterprising and well-known Donostiarra cook is considered a Haute Cuisine reference, awarded with three Michelin Stars and recog-nised by his high marks in all the gastronomic guides in the world, he accomplishes a kind of cuisine that some define as light, imaginative, fresh, quick, and elaborated with a beautiful technique.

Remarkable Cooks

Carme Ruscalleda

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Carles Santos red mullet

Carme RuscalledaSant Pau Restaurant.

IngredientsTo cook the fish:

6 big red mullet To cook the vegetable black

sausage: 20grs. of green beans, 20grs.of

blanch spinach, 10grs.of blanch leek, 2grs. of parsley, 20grs. of pine nut,

and 20grs. of mince raisins, 100grs. of pig goletta and 50grs. of mince

streaky bacon. Salt, pepper, olive oil, 6 thin slices of cured bacon.

To cook the king prawns: 6 vinaròs king prawns.

To cook the prebrescu sauce: 2 roast garlic, 1 grilled green pepper,

green mustard, parsley, 6 toasted almonds, 1 carquinyoli, salt, pepper,

olive oil and vinegar.

To cook the fish: to clean, to scale and to slice without split the back from the head of the fish. Set aside the liver and the stomach to prepare the Ópera sauce.To cook the vegetable black sausage: Sauté slightly the vegetables and add the minced meat, season it.To cook the king prawns: peel and clean the prawns but the tail. Set aside the heads to make the Ópera sauce.To cook the prebescu sauce: Crush all the ingredients with the mortar and bind them with olive oil and vinegar.To cook the Ópera sauce.Brown the prawn heads in olive oil. Add the red mullet entrails, 1 chopped garlic, 2 grated tomatoes and a ñora’s pulp (red round pepper). Fry lightly over a low heat during 15 min, add

a tablespoon of mellow wine and after that 200 ml more. Add water. Thicken the sauce and season it.

To cook the texture Teixit-Roqué. (Dedicated to mª Angela Roqué):

Boil together 100grs. of liquid potato and 50grs. of liquid tomato during 3 min. Extend on a parchment paper and sprin-kle with gold dust. Let it dry one night and cut it out milling it around like a pleat fabric and put it in the oven at 40ºC

Finishing and presentation:Cut the red mullet fillet on the waist, mince it and season it. Stuff the hole in between the back and the backbone. Extend a slice of white bacon and stuff it the sausage, rolling it and put it together with the prawn tail. Hold it with a stick and put it in the oven at 190ºC with olive oil and vermouth during 3 min. Serve it over the opera sauce, together with a little pebrescu sauce and the Roqué fabric over the back of the red mullet.

This recipe offered here is a reduced version of the original. The whole version can be found in the website www.langostinodevinaros.com

Remarkable Cooks

Martín Berasategui

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Coal fried prawns

Martín BerasateguiMartín Berasategui Restaurant

IngredientsTo cook the juice:

8 lobster heads, 3kg of mantis shrimp, 4 onions, 10 carrots,

3 leek, 30L of water, 180grs. of salt, olive oil, 5 tomatoes

(chopped), 200gr. of brandy, 8 cloves of garlic.

To cook the prawns: 10 Vinaròs prawns (35 unit/kg),

10 brochette sticks.To the coal:

1/2 of smoked tea (China Terry).To cook the soya germ: noisette butter, table salt.

To cook the juice: Brown the onions and the garlic in olive oil, add the leek and brown it. Add the tomato and cook them in a low heat until it starts to get burnt. Add the heads and the mantis shrimp and cook them in a low heat. When the bottom is draught, add the brandy and flambé it.Add the water and the salt and let it boil four hours a very low heat. Strain it and rinse it out

To cook the prawns: Boil the prawns and peel just the body. Take the gut stripe and insert one brochette stick by the tail until the head.Cook in the oven at 100ºC during 3 minutes..

To make the coal: Grind the smoked tea up with the Thermomix. (China Terry)

To cook the soya germ: Heat the noisette butter and sauté the soya germ, season and put it on the bottom of the dishes.

Finishing and presentation:Put the soya germ on the bottom of the dishes and over it put the already cooked prawns. Sprinkle the tea dust and put the juice in a jar.

Remarkable Cooks

Ricard Camarena

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Peas with mollusc juice

Ricard CamarenaL’Arrop Restaurant

Ingredients To cook the mussels:

2kg of cleaned mussels, 1 sliced lemon, ½ of chopped

parsley, 75ml of dry white wine, 1 tablespoon of black pep-

percorns, 1 bay leaf, ½ crushed garlic cloves.

To cook the pod and mussel juice:

470gr of mussel juice200gr of peas pod cut in thin

slices.Appart:

250gr maresme peas already peeled, 3 snow peas, 2 pea

germs, cocktail confited spring onion, arbequina oil.

To prepare the mussels juice: Put all the ingredients in a round dish. Put the lid on and close with clingfilm. Put it on the fire and take it out when the vapour starts to appear. Let it stand 1 hour and strain with a cloth strainer. To cook the mussel and pod juice: Put the cold mussel juice together with the pods into the Thermomix. Grind it at higher power during a minute. Strain and texturize with 4grs. of xanthan gum per litre

Finishing and presentation:Stew the snow peas and the cocktail onions in a small saucepan with olive oil. Add the peas and the pod and mussel juice. Let it boil during 3 min and bind it with arbe-quina oil, like it was a pil-pil sauce. Let it stand and plate it and decorating it with the pea germ.

Remarkable Cooks

Vinaròs

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Gastronomic club’s restaurants

Vinaròs’ Cuisine

RestaurantBergantín

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Flat fish suquet with clams and Vinaròs king prawn

Ingredients (4 units)1 Sea flatfish (1kg)

1/2 garlic clove.1/4 red pepper.

1/2 green pepper.1 ripe tomato.

1 litre of fish fumet.4 big potatoes.

12 clams.8 Vinaròs king prawns

Salt.Olive oil.

Estimated time: 25 min.

Preparation:In a pan with oil, fry lightly the crushed garlic and once they are brown add the peppers which will be minced previously. Finally add the tomato. Fry it lightly. Peel and cut the potatoes and put them into the sautéed. Once it is browned add the fish juice. When it starts to boil put the flatfish cut into four pieces, the king prawns and the clams. When everything is well cooked, take it out and plate it up.

Bergantín RestaurantC/ de Carles Santos. +34 964 455 990

Kind of cuisine: seafoodSpecialities: rice, fish and seafood.

Lobster hatchery.Average price: 35 - 40 €

Closed on Sunday night and Mondays

Restaurant manager Carlos Albiol

Vinaròs’ Cuisine

Restaurant La Cocina de Javier Ramos

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Grilled hake

Ingredients (4 units)1 hake (1200grs)

It should be cut in a book shape and take the head and the spine out.

6 – 7 garlic.Extra Virgin Olive Oil.

1 chiliJerez vinegar

SaltEstimated time: 20 min.

PreparationPreheat the oven a high power (250ºC) with an oven tray inside in order to be already heated when the fish will be put inside. At the same time, in another tray put the hake backs and smear them with olive oil. Add salt. Then, take the oven tray out and put a little of olive oil and put the fish inside.Keep it in the oven during 7 – 8 min. at 250ºC. In a small pan put some olive oil and brown the mince garlic and chili.

FinishingFinally, take the fish out the oven and smear it with vinegar. Then put the hot refried garlic over the fish.

La Cocina de Javier Ramos Restaurant

Av. de Barcelona,11. 610 035 059

Kind of food: Sea/Mediterranean food

Specialities: seafood, fish and rice.

Average price: 25 €Closed on Sunday nights and

Mondays

Restaurant manager: Javier Ramos

Vinaròs’ Cuisine

RestaurantRafel lo Cristalero

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Pig’s Trotters stuffed with hedges and truffles

Ingredients (4 units)6 pig’s trotters.

300grs of hedges.Black truffle.


PreparationPut a casserole with water into the heat and boil the pig’s trotters. Then take them out and bone them. On the side, put into the heat olive oil and fry the hedges lightly adding to them the grated truffle. Finally, put them into the oven at 180ºC during 15 min.

Rafel, lo CristaleroRestaurant

C/ de Cervantes, 2. (on C/ de Pablo Bejar corner)

+34 964 402 048

Kind of food: Mediterranean.Specialities: rices, seafood,

meat and fish.Average price: 30 €

Closed at Tuesday nights

Restaurant manager: Emilia Doménech

Vinaròs’ Cuisine

Restaurant La Isla

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Turbot cooked with fennel and Vinaròs prawns

Ingredients (4 units)1 turbot (1,8kg)

12 Vinaròs king prawns.3 minced carrots½ minced onion.

8 chopped young fennel stems.Olive oil

Salt


PreparationClean the turbot cut it in small pieces and season it. In a flat pan put half cup of olive oil and fry all the vegetables lightly. Then add the turbot and let it boil during a couple of minutes. After that, put it into the oven during 10 min at medium power.

FinishingWhen it is done, add the king prawns and put it into the oven once again during 4 min mor and it will be ready to be served.

La Isla RestaurantPg. de Sant Pere, 5. +34 964 452 358

Kind of food: Seafood.Tasting menu: turbot cooked

with fennel, seafood rice, fideuà and homemade desserts.Average price: 35 - 50 €

Closed on Sunday nights and Mondays.

Closed on the first two weeks of October and Christmas.

Restaurant manager: José Castell Vericat

Vinaròs’ Cuisine

RestaurantEl Langostino de Oro

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Rice with foie and prawns

Ingredients (4 units)Fish or vegetable juice.

400grs. of rice200grs. of Vinaròs king prawns.

150grs. of foie.100grs. of butter.

200grs. of china cabbage.200grs. of hedges.

1 clove.10grs. of grate ginger.

10grs. of paprika.1 glass of Jerez

Olive oil Salt


PreparationSauté the vegetables, when they are starting to get brown, add the rice and fry it lightly during 3 or 4 minutes. Add the juice and the coloring (paprika). Season it and put it into the oven a medium heat during 15 min. the rice should be to the tooth.Sauté the foie with some olive oil and with that same oil get the prawns sautéed.

FinishingIt should be in a round tin, so the rice has to be in the same shape and then add the prawns and the foie.

Langostino de Oro Restaurant

C/ de Sant Francesc, 31. +34 964 451 204

Kind of food: Seafood and market food.

Speciality: Seafood.Tasting price: 30 €

Special price for pintxos: 25 € Closed on Mondays.

Restaurant manager: Salvador Alcaraz

Vinaròs’ Cuisine

RestaurantL’Ermita

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The Ermita’s Paella

Ingredients (4 units)400grs. of rice.

4 red prawns.300grs. of mussels.

100grs of snails.1 piece of pig, rabbit and chicken rib

100grs. of green bean100grs. of pallar bean.

1 tomato.2 season artichokes

0.5grs. of saffronRosemary

Virgin olive oil4 chopped garlic cloves

Parsley


PreparationFirstly, in the pan fry the red prawns lightly, and take it apart. Secondly, fry the meat cut in medium size pieces lightly, when cooking add the all the minced vegetables and let it in the heat during 5 min. Once everything is fried, add the garlic and the parsley together with the crushed tomato. Let it sauté a minute. Add the water (250 per person), let it boil during 10 minutes and add salt and saffron. When the 10 min. boiling have finished, add the snails (previously cooked aside) and the mussels. Finally, add the rice. Remove everything with a wood table spoon. Then, let the spoon aside and remove taking the pan by the handles and moving it. Increase the power of the heat and let it boil. If, during the process, the pan gets dry, and the rice is still not cooked, add some hot water. The rice will be cook in 20 min. Take the pan out the heat and let it stand for some minutes

FinishingAt the end, to decorate it, add the red prawns and pinch of rosemary.

L’Ermita RestaurantL’Ermita

+34 964 456 847

Traditional Mediterranean food.Specialities: paella and rice,

fideuà, charcoal-grilled meat and tapas.

Average price: 21 €Opened the whole year except

Decembre the 25th and the 1st of January

During winter previous booking, minimum 15 people. It will be

opened at night.

Restaurant manager: Alfredo Barberà

Vinaròs’ Cuisine

Mesón La Mera

50

Foie scaloppini sauté with vegetables and hedges with Porto wine.

Restaurant manager: Mariano Luis Fernández Sánchez

Ingredients (4 units)400grs. Of fresh duck liver cut in scaloppini

shape. Fleur de sel and fresh crushed pepper. Cherry tomatoes

To cook the vegetable sauté:5 minced garlic cloves, 1 minced carrot.

8 minced wild green asparagus (the buds must be intact), 200grs. of minced king trumpet

mushroom, 50cl. of brandy, olive oil, saltTo prepare the Porto sauce:

50 grs. Of sugar50 cl. Of water

20 cl of Porto wine50 cl of meat juice

25 gr of butter

Temps moyen de cuisson: 45 min.

PreparationIn a pan or a griddle, slightly fry the scaloppini with the cherry tomatoes, until they are right cooked.To prepare the vegetable sautéIn a pan with some olive oil the garlic, the carrot, the wild green asparagus, their buds and the hedges will be sautéed. When they start to get browned, add the brandy and cook the vegetables during some minutes. Add salt and leave it aside.Porto sauceIn a small casserole, without remove, put the water and the sugar. When all the sugar is dissolved, add the Porto wine and the meat juice. Let it reduce until it gets jut half of it. The sauce will be bid with some butter. Get served in the moment it is done.FinishingPut on the bottom of a dish the vegetable sauté and over them the scaloppini. Sauce it with the Porto sauce. To finish the dish, put some fleur de sel on it and some pepper.

mesón La meraPl. de Sant Antoni, 27.

+34 964 401 617

Market foodSet menu: 13 €

Tasting menu: 24€Closed on Wednesday

Vinaròs’ Cuisine

RestaurantCàtering del Maestrat

52

Vegetable risotto with mushrooms

Ingredients (4 units)1,5 l of chicken and vegetable juice

180grs. of mushrooms.350grs of rice200grs of leek1 spring onion

1 bunch of spring baby garlic80grs of parmesan cheese

Olive oilSalt


PreparationMince the spring onion, the leeks and the spring baby garlic and get them brown together with the boletus at a middle power heat in a cas-serole. When the vegetables are almost brown, add the rice and sauté it with the vegetables. Add a big table spoon of vegetable and chicken juice and little by little add the rest of the juice as it is needed. When the rice is ready add the grated parmesan cheese. Add salt and let it stand.

FinishingWhen served, add some parmesan shavings. A suggestion, add the vegetables you like the most and even some sea food.

Catering del maestrat Restaurant

C/ de Santa Magdalena, 50. +34 964 453 555

Traditional nouvelle cuisine.Catering service

At night, inner salon for reduced groups, previously booking

Prices:Take out menus: Set menu:

5 €, weekend menu 7,5 €Restaurant menu 15 €

Tasting menu 25 €Closed on Christmas, New Year and

January the 20th

Restaurant manager: Mireia Folch

Vinaròs’ Cuisine

RestaurantLúgano

54

Puff pastry stuffed with prawns

Ingredients (4 units)32 Vinaròs prawns (8 prawns per portion)

60 grs of minced leeks6 dl of cream

400 grs of puff pastry.Butter1 yolk

Salt Pepper


PreparationIn a small casserole, heat the butter and in it santé the minced leeks. Add the cream and get it season. Then, peel the prawns, letting the heads aside, which will be crushed to obtain a red juice, and then add it to the sauce.Preheat the oven at 230ºC for 8 to 10 min and put the puff pastry inside, which previously has been grease with the yolk on the top layer. Once the puff pastry is ready and browned take it out the oven. Leave it aside. Cook the sauce adding to it the peel prawns, until they are ready.Note:if the cream does not get thick, it is possible to add to it some cornflour.

FinishingFinally, open the puff pastry by its middle and put inside the prawns and the sauce, then cover it with the other half of the puff pastry.

Lúgano RestaurantPda. Saldonar, 6

+34 964 450 966

Innovative cuisine and market cuisine

Great variety of menuAverage prize: 20 €Tasting menu: 23 €

Closed on Tuesdays.Closed every November

Restaurant manager: Mercedes Escribano

Vinaròs’ Cuisine

RestaurantVinya d’Alòs

56

Mediterranean Lobster with Garlic Cream

Ingredients (4 units)2 lobsters (1kg each)

4 yolks4 spoons of all i oli4 spoons of cream

Estimated time: 20 min

PreparationCut the lobster in two (vertical), salt it down and brown it in a grill. After that, put the lobster in an ovenproof dish in the oven, medium-high temperature for 7-8 minutes.Bind the yolks, the cream and the all i oli.Take out the ovenproof dish from the oven and pour the sauce over the lobster.

FinishingGratiné the dish in the oven, in order to achieve a spongy cream.

Restaurant Vinya d’AlòsPg. de Blasco Ibañez, 13

+34 964 454 962

Seafood and rices Speciality: Prawns, rices and

roasted fishAverage price: 45 - 50 €

Closed on WednesdayClosed from 6th January

to 1st February

Restaurant manager: Francisco Llopis

Vinaròs’ Cuisine


58

Gastronomy

SEAFOOD CUISINE AND RICE• Rafel “lo cristalero” restaurant Mediterranean.Specialities: rices, seafood, meat and fishAverage price: 30 €.Closed at Tuesday nights.C/ Cervantes, 2. (on C/ Pablo Béjar corner) ..................+34 964 402 048

• Restaurant Bergantín Seafood cuisine. Specialities: rice, fish and seafood. Lobster hatchery. Average price: 35 a 40 €. Closed on Sunday night and Mondays. C/ de Carles Santos, s/n. ..............................................+34 964 455 990

• Bona Vista A la carte Port Vinaròs, s/n ...........................................................+34 964 455 012

• Casa Lina C/ Santa Magdalena ......................................................+34 660 841 130

• Casa Paco Menu 25 €. From 15th September to 31th June noon opened Pg. Blasco Ibáñez, 7 ......................................................+34 964 451 998

• Casa Pocho Menu 32 €. Closed on Sunday night and Mondays, except festivities C/ Sant Gregori, 49 .......................................................+34 964 451 095

• El Langostino de Oro Seafood and market food. Speciality: Seafood. Tasting price 30 €. Special price for pintxos 25 €. Closed on Mondays. C/ Sant Francesc, 31 .....................................................+34 964 451 204

• Faro de Vinaròs Port de Vinaròs, s /n .....................................................+34 964 456 362

• La Cabaña Club Nàutic ...................................................................+34 964 450 904

• La Cuina Pg. Blasco Ibáñez, 12 ....................................................+34 964 454 736

• La Isla Seafood. Tasting menú: turbot cooked with fennel, seafood rice, fideuà and homemade desserts. Average price : 35 à 50 € Closed on Sunday nights and Mondays. Closed on the first two weeks of October and Christmas Pg. Sant Pere, 5 ............................................................+34 964 452 358

• La Cocina de Javier Ramos Sea/Mediterranean food. Specialities: seafood, fish and rice Average price : 25 € Closed on Sunday nights and Mondays Av. Barcelona, 11 ..........................................................+34 610 035 059

• Nou Calafat A la carte. Closed on Mondays nights and Tuesday nights, On summer all the day opened. 170 -180 people of capacity. C/ Raimon d’Alòs, 3b ....................................................+34 964 455 904

• Vinya d’Alòs Seafood and rices. Speciality: Prawns, rices and roasted fish. Average price: 45/50 €. 70 a 90 people of capacity. Closed from 6th January to 1st February. Closed on Wednesday and Sundays nights Pg. Blasco Ibáñez, 13 ....................................................+34 964 454 962

• Voramar Pg. Colom, 34 ...............................................................+34 964 450 037

• El Barco Specialities: rice; menu 12 €. Closed on Sunday nights and Mondays, summer only on Mondays. Pg. Blasco Ibáñez, 15 ....................................................+34 964 451 685

SIGNATURE CUISINE

• Restaurant Lúgano Innovative cuisine and market cuisine. Great variety of menu. Average prize : 20 €. Tasting menu: 23 € Closed on Tuesday and the whole November Pda. Saldonar s/n..........................................................+34 964 450 966

Recommended restaurants



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GastronomyRecommended restaurants

• Bar La Torre Av. Píus XII, 16.

• Bar - Restaurante Los Arcos Pg. Colom, 9. ................................................................+34 964 455 672

• Bar Mayor C/ Major, 39 ..................................................................+34 964 453 454

• Bar Nancy Pl. Sant Antoni, 13 .......................................................+34 964 451 486

• Bar Servol Camí Sant Sebastià, 3.

• Bar Unión Ciclista Set menu 8,50 €; 50 people of capacity. C/ Sant Francesc, 26 .....................................................+34 964 455 817

• Bar Puerto C/ Costa i Borrás, 60.....................................................+34 964 459 825

• Bar Tic-Tac Av. Fco. José Balada, 231 .............................................+34 964 496 137

• Barbacoa 4 camins Av. Francisco José Balada, 15 .......................................+34 964 453 212

• Casa Encarna Closed on Monday and Sunday nights. Av. Barcelona, 12 ..........................................................+34 964 453 273

• Centro Aragonés Av. Maria Auxiliadora, 2 ................................................+34 964 455 518

• Cervecería Morrison Pl. Sant Agustí, 19 ........................................................+34 606 692 997

• Cha Sisco Closed on Monday. C/ Costa i Borràs, 96.....................................................+34 964 452 901

• Club de Tenis Set Menu 10 €; 200 people of capacity; Opened the whole year. Disctrict. La Closa, s/n .................................................+34 964 451 902

• Cop de Mar Av. Colom, 16. ..............................................................+34 964 455 742

• Costa cálida Set menu 9,50 €; 50 people of capacity; Closed on Sunday. Av. Leopold Querol, 85 ..................................................+34 964 456 909

• Desperados Opened the whole year. During winter open just at night. Rock music. Cala Puntal, C/ 0, nº 8 ...................................................+34 627 004 513

• Diego Puerta C/ Doctor Fleming, 11...................................................+34 964 451 615

• El Barril del Tapeo C/ Sant Francesc, 99 .....................................................+34 964 825 282

• El Boquerón de Plata Set Menu 8 €, Closed on Sunay. C/ Hospital nº 6 .............................................................+34 964 452 233

• El Garrofer Zone Barbiguera, C/ k-2 ................................................+34 964 496 065

• El Picoteo Aguilera C/ El Cid, 73 .................................................................+34 964 827 425

• El Vago Av. Fco. Baila, 3 bis .......................................................+34 964 401 037

• Hat- Trick C/ Blasco Ibáñez, 17 .....................................................+34 964 450 648

• La Bodegueta C/ Sant Vicent, 11 ........................................................+34 964 454 379

• La Farola Charcoal-grilled meat. C/ Sant Francesc, 52 .....................................................+34 671 152 118

• Las Yucas Colonia Europa s/n .......................................................+34 964 400 514

• Mesón Marilyn C/ Costa i Borrás, 22.....................................................+34 616 304 040

• Nou Bar Av. País Valencià, 7 .......................................................+34 964 452 772

• Pensión Victoria Set menu 9,50 €. C/ Botànic Cavanilles, 2 ................................................+34 964 450 820


Gastronomy Recommended restaurants

TRADITIONAL CUISINE

• Casino C/ Pilar, 30 ....................................................................+34 964 450 033

• L’Ermita Sant Sebastià Traditional Mediterranean food. Specialities: paella and rice, fideuà, charcoal-grilled meat and tapas. Average price : 21 €. Opened the whole year except Decembre the 25th and the 1st of January. During winter previous booking, minimum 15 people. It will be opened at night L’Ermita .........................................................................+34 964 456 847

• Hotel Duc de Vendôme Set menu 9 €, Saturdays and Sundays 14 €, Saturday night dinner-dance 25 €. N-340 Km. 1053 ...........................................................+34 964 450 944

• Mesón la Mera Market cuisine. Set menu : 13 €. Tasting menu : 24 €. Closed on Wednesday. Pl. Sant Antoni, 27 ........................................................+34 964 401 617

• Restaurant Càtering del Maestrat Traditional nouvelle cuisine. Catering service. At night, inner salon for reduced groups, previously booking. Prices: Take out menus: Set menu 5€, weekend menu 7,5€. Restaurant menu: 15€. Tasting menu: 25€. Closed on Christmas, New Year and January the 20th. C/ Santa Magdalena nº 50 .............................................+34 964 453 555

• Teruel (Hostel) Menu 11,75 €. A la carte 32,64 €. Av. Madrid, 34 ...............................................................+34 964 400 424

• Vinaròs (bar-restaurant) Menu 8,50 €; from September to June closed on Sundays, on summer, all the days opened. C/ Pintor Puig Roda, 8 ..................................................+34 964 452 475

BUFFET

• Hotel Vinaròs Playa Av. Ferrer de la Torre, s/n .................................................... 964 402 121

BANQUETS AND CONVENTIONS

• Teruel (Hostel) Restaurant 60 peoples of capacity, cafe 40 peoples of capacity. Av. Madrid, 34 ...............................................................+34 964 400 424

• Salons Paladium Modern cuisine and market seafood. The whole year opened. Capacity: 3 salons, one of 400, other 200 and the third 150. Av. Barcelona s/n ..........................................................+34 964 459 328

• Hotel Roca Menu 12 €. N-340 Km. 1049 ...........................................................+34 964 401 312

• Hotel Duc de Vendôme Celebration menu: price to be agreed on. N-340 Km. 1053 ...........................................................+34 964 450 944

• Hotel La Bolera Menu 12 €; reduced prizes for groups, maximum 500 peoples of capacity. Av. Castelló, 18 .............................................................+34 964 402 800

TAPAS AND MEALS SERVED IN ONE PLATE

• Bar Antena Closed on Sundays and festivities, holidays from two last weeks of August to first week of September. Pl. Jovellar, 10 ..............................................................+34 964 454 675

• Bar C’an Mari C/ del Pont, nº 83 ..........................................................+34 665 977 330

• Bar Colón C/ Pilar, 158 ..................................................................+34 964 454 956

• Bar el Mosset Av. Castelló, 13 .............................................................+34 964 400 090

• Bar Folet Closed on Tuesday. C/ Costa i Borrás, 58.....................................................+34 964 453 145

• Bar la Cantonada C/ Costa i Borrás, 62.....................................................+34 630 665 501


62

• La pirámide Cala Puntal, 30..............................................................+34 964 401 537

• L’Olivera C/ Arxipreste Bono, 28 ..................................................+34 964 456 978

• Mesón Aragonés Pg. Colom, 13 ...............................................................+34 964 454 870

• Mesón del Jamón Open just at night. Pl. Primer de maig, 35. ................................................+34 964 453 781

• Peña Barça C/ Andorra, 5.

• Peña Madridista Pl. Constitució, 2.

• Peña Valencia C/ Santa Magdalena, 48-B.

• Peña Pan y Toros Pl. Tres reis, 18 .............................................................+34 964 452 525

• Restaurant - Bar Km. 148 Menu 8,50 €; Closed on Sundays; 150 peoples of capacity; Charcoal-grilled meat N-340 Km. 1053,5 .......................................................+34 964 450 071

• Rochil Pda. Boverals, C/ H, 18.

• Rosario (leisure and sport centre) Menu 11 €; 70-80 peoples of capacity; closed on Mondays, except July, August and the first two weeks of September, opened all the days. Pda. Ameradors, 40; (into the karting) ..........................+34 964 765 110

ARGENTINIAN RESTAURANTS

• Sant Telm C/ Socors, 37 ................................................................+34 964 456 923

• Puerto Madero Pg. Blasco Ibáñez, 16 ....................................................+34 964 825 462

MEXICANS RESTAURANTS

• La Hacienda del Mexicano Pg. Sant Pere, 4 ............................................................+34 964 453 302

ORIENTAL RESTAURANTS

• Dragón Fénix Av. Barcelona, 3 ............................................................+34 964 454 043

• Gran Muralla Nueva Av. País Valencià, 40 .....................................................+34 964 453 251

• Hong-Kong Av. País Valencià, 1 .......................................................+34 964 402 201

• Palacio Imperial Av. Llibertat, 1-D ...........................................................+34 964 454 609

• Wok Av. Castelló.

• Wok wang Av. Pablo Ruiz Picasso.

PIZZA RESTAURANTS

• Pizzeria L’arena di Giovanni Pg. Sant Pere, 7 ............................................................+34 964 453 798

• Pizzeria Casa José C/ Sant Ignasi, 7 ...........................................................+34 964 459 142

• Pizzeria Italiana Pg. Blasco Ibáñez, 15 ....................................................+34 964 451 690

• Mamma Mía II C/ Arxipreste Bono, 16 ..................................................+34 964 454 160

• Pizzeria Mistral I Pg. Blasco Ibáñez, 1 .....................................................+34 964 450 952

• Pizzeria Mistral II 60 peoples of capacity. Pg. Blasco Ibáñez , 11 ...................................................+34 964 456 907

Gastronomy

• Pizzeria Roma Closed on Wednesday. C/ Costa and Borrás, 10 ................................................+34 964 456 082

• Pizzeria Samaruc Pl. Primer de maig, 36 ..................................................+34 670 690 627

• Ristorantino Italiano Sottovoce Av. Barcelona, 8 ............................................................+34 964 459 974

• Pizzeria Tres Reyes Pg. Sant Pere, 17 ..........................................................+34 964 452 961

• Telepizza C/ Santa Magdalena, 72 ................................................+34 964 459 164

TAKE AWAY MEALS

• Restaurante Càtering del Maestrat Traditional nouvelle cuisine. Catering service. At night, inner salon for reduced groups, previously booking. Prices: Take out menus: Set menu 5€, weekend menu 7,5€. Restaurant menu: 15€. Tasting menu: 25€. Closed on Christmas, New Year and January the 20th. C/ Santa Magdalena nº 50 .............................................+34 964 453 555

• 3 Pontets Av. Pablo Béjar s/n .......................................................+34 964 402 071

• 3 Pontets C/ Sant Francesc, 97 .....................................................+34 964 453 524

• Margo C/ Nou, 27 ....................................................................+34 964 451 424

• Sybaris Pl. Sant Agustí, 24 ........................................................+34 964 454 271

• Pollastres Picasso Av. Pablo Ruiz Picasso, 24 ............................................+34 964 402 461

• Pizzeria Kabab Shop C/ Sant Narcís ...............................................................+34 964 402 555

• Pollería Fany C/ Sant Cristòfol, 67 .....................................................+34 964 456 628

• La Taula Av. Tarragona, 15 ..........................................................+34 964 451 000

FAST FOOD

• Burguer Texas Av. Tarragona, 1 ............................................................+34 964 455 874

• Chester Fried Av. Jaume I, 19 ..............................................................+34 964 453 513

• McDonald’s N-340, Km. 1049 ..........................................................+34 964 401 100

• Matuca Bocatería C/ Sant Gregori, 31 .......................................................+34 964 452 519

• Frankfurt Noa’s C/ Sant Pasqual, 65 ......................................................+34 964 829 387

• Frankfurt Vinaròs Pg. Colom, 15 ...............................................................+34 964 455 598

BY SEASONS

• Terraza Els Cossis Open from Easter to the first week of September: During this period close on Monday nights. ce période ferme lundis soir. Cuisine and seafood «tapas» ; 14 tables of capacity. Pda. Boverals, C/ KK-11 ...............................................+34 964 450 811

• Terraza Callao Platja del Saldonar, s/n


Recommended restaurantsGastronomy Recommended restaurants


64

Texts: Ricard Camarena, Juanjo Roda and Patronat de Turisme de l’Ajuntament de Vinaròs.

Special thanks to : Ricard Camarena, Conserves Gil Comes - El Menú, Conserves Coarvi, Forn Farga, Forn Massita and Mancomunitat Taula del Sénia.

Photo: Patronat de Turisme de l’Ajuntament de Vinaròs. Juan Amela, J.M. Andreu Vidal, A. Rot Albarca and J. Adell Ortigues (Mancomunitat de la Taula del Sénia).Pilar Diago,Juanjo Peret.

Cover design: Enrique Mateo.

This guide has been created within the leading project for the foundation of the touristic product of Vinaròs clubs. The project is subsidized by the Ministry of Commerce, Industry and Tourism through the State Department of Tourism.

1st Edition. October 2009

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