The Tourism Department of Torrevieja Town Council will take part in Alicante Gastronomic 2026, one of the province’s most important culinary events. Over four days, from Friday 2nd to Monday 5th October, the Torrevieja’s cuisine, its seafood, salt and some of the most time-honoured recipes of the local cuisine will take centre stage.
Torrevieja Tourism will be organising a wide range of food tastings, cookery demonstrations, talks, children’s workshops and activities with the Flor de Sal de las Salinas de Torrevieja, seafood, tomatoes, extra virgin olive oil (EVOO) and mistela made from Muscat grapes from the vineyards of La Mata.
In addition to this programme, there will be the Association of Hotel and Catering Businesses of Torrevieja and Region (AEHTC), which will be taking part over the weekend with a range of initiatives to promote products and dishes from Torrevieja’s culinary tradition, as well as one of its most distinctive features: the Torrevieja salt.
Torrevieja’s programme for Alicante Gastronómica 2026
Friday 2 October: ‘Anchovies: the taste of the sea and salt’
- 11.30 am: A tasting of anchovies in vinegar served on a savoury flatbread from the Salinas de Torrevieja, with grated tomato and extra virgin olive oil.
- 12.30 pm: anchovy skewer with piparra peppers and olives.
- 1.00 pm: Cooking demonstration by La Mar de Bien Restaurant featuring ‘Croqueta de Cocido con sus Tres Vuelcos’, the winning entry in the sixth edition of Torrevieja’s ‘Croquetas al gusto’ competition.
- 2.00 pm: Terral Selección offers crisps with anchovies and Flor de Sal from the Torrevieja salt flats.
- 2.15 pm: A cookery demonstration of ‘cocido con pelotas’, organised by the Cofradía del Cocido con Pelotas.
- 3.00 pm: Joaquín Guillamó Alarcón, a restaurateur from Torrevieja, prepares a seafood gazpacho.
- 4.00 pm: Artichoke tasting with anchovies and extra virgin olive oil.
- 4.45 pm: anchovies in vinegar with grated beetroot.
- 5.30 pm: Chocolate sponge cake with fleur de sel, served with a mistela made from La Mata Muscat grapes.
Saturday 3 October: ‘Tuna: The taste of the sea with fleur de sel’
- 11.00: Tuna tasting on a savoury biscuit with grated tomato and extra virgin olive oil. At the APEHA stand, Terral Selección is hosting a talk and tasting of its crisps made with Torrevieja salt.
- 11.30 am: Tuna skewer with piparra peppers and olives.
- 12:00 to 13:00: Children’s workshop: ‘Create your own “Flavours of Torrevieja” recipe book’, by Dos Nómadas.
- 1.15 pm: Joaquín Guillamó presents the show cooking session ‘Cuttlefish Sangochao on a bed of crisps with Torrevieja salt’.
- 2.15 pm: Terral Selección offers crisps, roe and mojama.
- 2.45 pm: Talk and tasting session: ‘Tomatoes without salt / Tomatoes with salt’, organised by Las Salinas de Torrevieja.
- 3.00 pm to 3.30 pm: The AEHTC is repeating the ‘cuttlefish sangochao’ cooking demonstration at the APEHA stand.
- 3.15 pm: Inna Carabadjac, from the INAEXPRESSO and KAFEINA cafés, makes cinnamon rolls.
- 4.15 pm: A talk and tasting of truffle chocolates made with cocoa and fleur de sel from Las Salinas de Torrevieja.
- 5.00 pm to 6.00 pm: Mini cinnamon roll workshop for children aged 4 to 10.
- 6.00 pm to 7.00 pm: ‘The Art of Salt’ workshop, organised by Las Salinas de Torrevieja.
- 7.00 pm to 8.00 pm: Dos Nómadas’ children’s treasure hunt.
- 8.00 pm: A competition offering three one-night stays in Torrevieja for two people, including bed and breakfast.
Sunday 4 October: ‘Anchovies: Between the Sea and Salt’
- From 11.00 am: anchovy tastings on savoury biscuits with grated tomato and Flor de Sal, anchovy, piparra and olive sandwiches, and chips with Terral Selección anchovies.
- 12.30 pm: Quico Corrochano (MR Cover LAB), a finalist in the Best Panettone Artisan 2023 competition, creates a savoury ‘Mediterranean Panettone’ with fleur de sel, sun-dried tomatoes and anchovies from Torrevieja.
- Afterwards: Anchovies with cheese on a savoury tart, a talk and tasting session on ‘Tomatoes without salt / Tomatoes with salt’, anchovies with grated beetroot, and truffle chocolates with cocoa and fleur de sel.
- 3.45 pm: Orange sponge cake with fleur de sel, served with a mistela made from La Mata Muscat grapes.
- 4.00 pm to 5.00 pm: Children’s workshop: ‘The Art of Salt’.
- 4.30 pm to 5.00 pm: The AEHTC is presenting the showcooking event ‘Cuttlefish Sangochao on a bed of crisps with Torrevieja salt’ at the Espacio Saborea Costa Blanca.
- 5.00 pm to 6.00 pm: Dos Nómadas’ children’s treasure hunt.
Monday 5 October: ‘Bonito. Seafaring tradition and salt’
- 12:00: Tasting of bonito on a savoury biscuit with grated tomato and Flor de Sal.
- 12.30 pm: Terral Selección offers crisps and piquillo peppers.
- 1.00 pm: Cookery demonstration: ‘Arroz y boquerón’ (rice with anchovies), a traditional rice dish from Torrevieja, presented by Mónica Andreu, chef at Las Cañas Restaurant.
- 2.15 pm: Vega Baja tomatoes with cheese, extra virgin olive oil and fleur de sel.
- 3.00 pm: chips with tuna and Flor de Sal.
- 3.45 pm: Torrevieja sponge cake with a touch of Fleur de Sel from the Torrevieja salt flats.
With this contribution, Torrevieja Tourism Over four days, it will showcase the diversity and uniqueness of the local cuisine. It will bring together maritime tradition, the restaurant industry, locally sourced produce and one of the city’s most distinctive features – Torrevieja salt – in a programme designed for both adults and families.