Casa dels Capellans Restaurant in Traiguera won first prize, while second and third place went to L’Escudella Restaurant in Vilafranca and Cor de Carxofa Restaurant in Benicarló.

The Provincial Council of Castellón has highlighted the value of culture and gastronomic excellence with the awards ceremony of the third edition of the ‘Primavera Gastronómica Castelló Ruta de Sabor’.

The Provincial Palace has hosted this week the ceremony of these awards that recognize the work and the delicacy of the menus prepared by chefs from Castellón in these gastronomic days focused on market cuisine and seasonal products and proximity, from local producers.

“Each menu has allowed diners to travel through the different regions through their products and flavors, from the precedents of the sea, to those of the mountains, through the orchard and the mountains of Castellón,” said the vice president and head of the Tourism area, Andrés Martínez.

In this third edition of the Gastronomic Days have participated 23 restaurants and gastrobars throughout the province that have the brand Castelló Ruta de Sabor. To all of them, the vice president has shown his appreciation for their work in spreading the gastronomy of Castellón and demonstrate, in each menu, his passion for cooking.

“The passion that our chefs have put into each dish is what has turned the food and the gastronomic spring into a unique experience,” praised the deputy of Tourism.

In this way, Andrés Martínez has recognized the effort of all the restaurants that have participated in these days and has congratulated the winners. The first prize of the conference has been for the Restaurant Casa dels Capellans of Traiguera. The second prize went to L’Escudella Restaurant in Vilafranca, while the third prize went to Cor de Carxofa Restaurant in Benicarló. “The effort that you have dedicated to each menu deserves this recognition,” said the deputy of Tourism.

The provincial vice-president pointed out that “Castellón has become a gastronomic paradise on its own merit both for the establishments that have some kind of recognition, whether Michelin stars or Repsol suns, and for so many other restaurants and producers that are spread throughout the length and breadth of our territory and that stand out for their enormous quality”.

Likewise, Andrés Martínez stressed the commitment of the Diputación de Castellón, through the Castelló Ruta de Sabor brand, to “promote the gastronomy of Castellón, because the gastronomy of our land is a fundamental pillar of our tourism offer,” he said.

“Castellón’s pantry is unique, and our commitment is to give visibility to the products and producers through the best restaurants and the best chefs, capable of transforming the taste of the product into an unforgettable culinary experience,” concluded the vice president and deputy of Tourism.