On October 17, 18, and 19, Torrevieja will become the center of Valencian gastronomy.
- Nataliia Pivovarova
- 18 hours ago
- 3 min read
Torrevieja will experience a true celebration of the senses with the arrival of the DESAL gastronomic festival, an event that will transform the city into a grand culinary stage where creativity, talent and local products will take centre stage.
On 17, 18 and 19 October, our town will become the epicentre of Valencian cuisine, with the aim of showcasing both the richness of our products and the cultural diversity present in Torrevieja.
Showcooking tastings, wine tastings and children's workshops will be free of charge and limited to a maximum of 30 participants per activity.
To participate, you must register via the website: desaltorrevieja.com.
During these three days, in the former Salones Bahía (Finca Victoria Garden Torrevieja), renowned chefs from the regional cuisine —backed by Michelin Stars, Repsol Suns and prestigious national and international awards— will present their creations live. A unique opportunity to enjoy gastronomy as a cultural and artistic experience, while highlighting the quality of the products of Torrevieja and the Vega Baja region.
Kiko Moya (L’Escaleta, Cocentaina – 2 Michelin stars and 3 Repsol Suns), Alberto Ferruz (BonAmb, Jávea–2 Michelin stars and 3 Repsol Suns), Carlos García Moreno (Restaurante Dexcaro, Dénia –1 Repsol Sun), Rafael Soler (Audrey’s, Calpe–1 Michelin Star and 1 Repsol Sun), Joaquín Baeza Rufete (Baeza & Rufete, Alicante–1 Michelin Star and 1 Repsol Sun) and Vicky Sevilla (Arrels, Sagunto–1 Michelin Star and 1 Repsol Sun) are some of the chefs who will be present at this first DESAL TORREVIEJA Gastronomic Festival.
In addition to the participation of distinguished chefs from our region, this festival will also be a gathering for our city's restaurateurs and a gastronomic experience for attendees. The participating local restaurants will be Las Columnas, Luz de Mar, La Mar de Bien, HB, La Galería de la Mirada, Las Cañas, Bianco, Misto and Mr. Cover Lab.
This festival, where local cuisine will be combined with the big names in regional cooking, aims to be an event that promotes competitiveness from a qualitative point of view, while remaining a gastronomic celebration for the city.
The chefs who will bring flavour to the festival:
FRIDAY 17 October
Carlos García Moreno (Dexcaro Restaurant, Dénia – 1 Repsol Sun). He will present "Our rice from here and there", a travelling fusion that connects the Marina Alta with flavours from Peru, Japan and Thailand.
Rafael Soler (Audrey’s, Calpe – 1 Michelin Star and 1 Repsol Sun). He will pay tribute to local produce with “La huerta de Rafa Soler” (Rafa Soler’s vegetable garden).
Adrian Stojewski (Ambassador of Spanish cuisine in Poland and olive oil sommelier). He will present a fusion of Spanish tradition and Polish culture.
Saturday, 18 October
Quico Corrochano (Mr. Cover Lab, Torrevieja). He will sweeten the festival with his "Panettone with Torrevieja salt and La Mata grapes", presenting his own creation using our local product.
Kiko Moya (L’Escaleta, Cocentaina – 2 Michelin stars and 3 Repsol Suns). In his presentation "Salt as a transforming element in products," he will present two signature creations.
Alberto Ferruz (BonAmb, Jávea – 2 Michelin stars and 3 Repsol Suns) alongside Emmanuelle Barón (Casa Pepa, Ondara – 1 Michelin star). Their joint presentation, "Memory as a starting point", will explore tradition as a driver of innovation.
José Manuel Marcos Candela (Crujiente Petits Plaisirs / Candela Gelatería, Redován – Solete Repsol). He will present his famous "Chocolate Panettone", which won an award at Madrid Fusión Pastry 2024.
SUNDAY 19 October
Joaquín Baeza Rufete (Baeza & Rufete, Alicante – 1 Michelin Star and 1 Repsol Sun). He will present the lecture "Essences of the Mediterranean".
Vicky Sevilla (Arrels, Sagunto – 1 Michelin star and 1 Repsol Sun). The youngest chef to earn a Michelin star in Spain will share her cuisine, characterised by traditional market ingredients and simplicity.
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