A giant rice display and a show kitchen precede the Repsol Suns delivery in Alicante
On Monday, February 27, in Alicante at 20:00, a vibrant weekend awaits. The Community of Valencia stands as Spain’s most populous region, and this event spotlights female talent in the kitchen, highlighting a premiere led exclusively by women. The initiative aligns with Repsol’s push for diversity and inclusion. Through Guía Repsol, the company promotes gender equality by inviting talent from all fields, including gastronomy, to participate in this celebration of talent.
Eleven chefs from across the community will join forces, drawing inspiration from the Valencia region to shape their gastronomic ideas. Begoña Rodrigo of La Salita will coordinate the event, describing the gathering as a choir experience that showcases what families cook at home and as a unique opportunity to demonstrate the Valencian Ensemble’s potential. For the first time, all participants will cook together. In addition to Rodrigo, ten other women complete the lineup, including Susi Díaz from La Finca, Mª José San Román from Monastrell, Mª José Martínez from Lienzo, Vicky Sevilla from Arrels, Rakel Cernicaro from Karak, Emmanuelle Baron of Casa Pepa, Alejandra Herrador of Atalaya, Sonia Box of La Perla de Jávea, Mari Carmen Vélez of La Sirena, and Cristina Filgueira of El Xato.
Regional dishes shine at Alicante’s Repsol Suns event
In the words of Susi Díaz, this region is home to many renowned cooks and stands out as a place where women increasingly claim their space in the culinary world. Twenty-five years ago, such a scene would have been unimaginable; today, women are redefining the landscape, and Guía Repsol has recognized this shift with pride.
Valencian gastronomy supported by public funding
The Generalitat funds the Repsol Suns activities in Alicante with a substantial commitment, enabling a rich program that showcases local produce and regional flavors while promoting sustainable, community-driven culinary arts.
2023 Repsol Suns Gala menu in Alicante
The Gala menu for Repsol Suns 2023 features 22 items, with each chef contributing two dishes. It promises a stellar lineup that mirrors the vibrant cuisine found across Spain. The event highlights the region’s culinary richness and its ability to bring together tradition and innovation in a festive setting.
These dishes use local products reimagined with an emotional touch. For instance, Mª José Martínez of Lienzo presents cauliflower-marinated oysters from Les Perles Valencia with honey vinegar and a pumpkin-based preparation, while regional honey products play a guiding role in several courses. The menu emphasizes freedom of expression, letting each cook bring their own voice to the table.
Most of the cooks at Monastrell are known for their commitment to local produce and emotionally reinterpreted recipes. Beets grown on an agroecological farm in Mutxamel provide color and depth to a dessert featuring pistachios, cocoa beans, and apricots. A lamb tartare with smoked green wheat and olive oil completed by prebella thyme adds to the regional narrative.
Gastronomic activities in Alicante for the Repsol Suns premiere
Rakel Cernicaro of Karak prepared a dessert featuring a mini smoked strawberry torch with pine nuts and turmeric. Her iconic dish, fermented black salmon with venere rice, remains a highlight for its color, balance, and storytelling. Sonia Box from La Perla de Jávea pays homage to her family by highlighting simple, garden-fresh ingredients, including a lemon cake infused with Valencia citrus, paired with lemon curd, meringue, and cinnamon streusel.
A dish showcasing Benicarló artichoke confit, Tot de Poble cheese, sobrassada oil, and black truffle will be featured in the gala, reflecting the best of the region’s producers. Casa Pepa will present a delicate stew of royal beans and rabbit, alongside wood-roasted peppers and marinated tuna, using peppers from a nearby organic garden to highlight sustainable, small-scale farming.
Mari Carmen Vélez will share insights on aioli, exploring its many regional varieties. One gala dinner will feature shrimp and asparagus with smoked yolk aioli, demonstrating the depth of regional techniques and ingredients. The belief remains that talent in professional kitchens knows no gender and thrives on strength, intelligence, and passion.
Cristina Filgueira of El Xato in La Nucia draws inspiration from her mother-in-law’s 70s kitchen, marrying tradition with modern technique in a Sunday tapas concept that honors previous generations while pushing culinary boundaries. This approach underlines the festival’s commitment to celebrating regional heritage and contemporary creativity.
Vicky Sevilla of Arrels in Sagunto, a Sol Guía Repsol recipient, highlights eel as a hallmark ingredient of the Valencian Community. Her finger-food concept places eel in a muffin base with companion textures, while the menu also features celery pie and garden-fresh vegetables. Rodrigo, a Valencia celebrity, created a vegetarian dish named “Cebolla” that explores texture and flavor using gelatin, glass, and crispy elements to add a unique touch. Her rice dish, “Sarandonga,” blends pickles, salted lemon, seaweed juice, and hake foam to create a distinctive profile that showcases her culinary boldness.
Potato and truffle cream remains a favorite for guests, as does a creamy dessert with citrus from the Elche region. These timeless dishes underscore the gala’s emphasis on technique, freshness, and the joy of sharing food.
2023 Repsol Suns premiere in Alicante
The Repsol Suns 2023 is Spain’s premier gastronomic showcase, hosted this year in Alicante. The gala is scheduled for February 27 at the Alicante Provincial Assembly Auditorium and promises surprises that celebrate the hard work and creativity of Spain’s best chefs and restaurants. The event emphasizes the slogan The kitchen fills us, underscoring the vital role of gastronomy in daily life. The Valencian Community’s growing status as a top culinary destination is reflected in the launch of new projects that update traditional cuisine and foster exchange across the sector. This dynamic environment attracts those eager to explore new opportunities in the culinary field.