Torrevieja showcases its traditional gastronomy at FITUR
The Torrevieja City Council has presented at the International Tourism Fair (FITUR) the Traditional Gastronomic Recipe Book of Torreviejaa careful publication that brings together 15 representative recipes of the local cuisine, accompanied by a live showcooking that reinforces gastronomy as one of the great tourist attractions of the city.
The event was attended by the Mayor of Torrevieja, Eduardo Dolon, the Councillor for Tourism, Rosario Martinez, and the president of the Association of Hospitality Businesses of Torrevieja and Region (AEHTC), Jose Ignacio Pastor.
A cookbook that preserves culinary identity
This initiative was created with the aim of preserve, disseminate and promote the traditional cuisine of Torrevieja.closely linked to the history, the natural environment and the products of the territory, reinforcing its value as a sign of cultural and tourist identity.
The selection of recipes has been made by José Antonio Vilella and Joaquín GuillamóThe project has been developed with the participation of numerous local restaurateurs and establishments, who have contributed their experience and know-how to this collective project.
The recipe booklet includes such emblematic dishes as the cauldronthe cuttlefish stewthe traditional rice dishesthe seafood stews and sweet dishes linked to tradition, reflecting Torrevieja's close relationship with the sea, salt and popular cuisine.
Participating restaurants and elaborations
The participating recipes and establishments include, among others:
- Traditional rice dishesprepared by restaurants such as Luz de Mar, Belle Epoque y Luna Creciente Gastrobar.
- Historical dishes such as caldero, gazpacho marinero, cod, skate or cuttlefish stews and dried octopus, from the hand of Windward, Las Cañas, Capis Corner, Mesón Las Jarras, Bar El Rubio y HB Torrevieja.
- Sweet and traditional preparations such as caldico empaná, cocido con pelotas, Mona de Pascua (Easter cake) or Tarta de Torrevieja, with the participation of Monge Patisserie.
Showcooking: gastronomy with its own identity
As a complement to the presentation of the cookbook, the Torrevieja Town Hall has made a live showcooking which was attended by a large number of people and starred by Marco Martinettiinternational chef and trainer.
During the demonstration, the cuttlefish stewThe programme includes a presentation of one of the most representative dishes of the local gastronomy, explaining its ingredients, the process of elaboration and the use of the Flor de Sal de las Salinas de Torrevieja as a flagship and differentiating product.
Gastronomy as a driving force for tourism
With this action, the Torrevieja City Council reinforces its commitment to the gastronomy as a key element in tourism promotionThe event is a way of highlighting traditional cuisine, local produce and the work of professionals in the hotel and catering sector.
As was emphasised during the presentation, the gastronomy of Torrevieja constitutes a living cultural heritagepassed down from generation to generation, and an added attraction for visitors to the city.
Madrid, 23 January 2026.
