Gastronomy of Vinaròs

The freshness of the products and tradition ally with innovation in the restaurants of Vinaròs. The olive oil seasoning from the Maestrazgo region, the quality of the ingredients and good preparation add a great value to the Vinaròs culinary culture. Added to this is the development of a wide and rich variety of traditional candies such as "pastissets" made of sweet potato and pumpkin, the "llepostins", or tea cakes, which have the form of a king prawn, made with orange and almond essence. But without any doubt, the king prawn is the basis of the cuisine of Vinaròs, and it is unique in texture and quality. The delicacy of its flavour is due to the mild climate of Vinaròs and low salinity of its coastal waters, enriched by sediments of the Ebro Delta River. It has become a highly quality product in Spanish haute cuisine, as it is fished employing traditional and respected methods that ensure the ecological balance of the marine reserves. Traditional dishes make up the Vinaròs recipes: "stews" fish, "all i pebre" loach and king prawns, "llandetes" of mullet with potatoes, pickled anchovies or sardines, octopus "sulsit" cuttlefish to the "brutesca" mackerel "xapada" or the great variety of rice, such as galleys, “arroz a banda”, "arrossejat" or rice with "espardenyes". The variety of vegetables during summer favour dishes as stuffed eggplant, dumplings and tomatoes and pepper “coc”, and potatoes to "caliu".



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