Rice sits at the heart of many cuisines, shaping meals across cultures. It can be white and simple or transformed into a feast with seafood, paella, soups, or baked dishes. In this region, gastronomy is inseparable from rice. It reflects Valencian tradition, roots, and family life—a rich cultural heritage that has gained new value with the arrival of a culinary initiative. This event, Rice from the Valencian Community, is a collaboration between the Confederation of Community Hospitality and Tourism (CONHOSTUR) and L’Exquisit Mediterrani, designed to celebrate local rice and regional flavors.
From November 10 to 26, more than 60 restaurants across three provinces will present rice-forward menus with prices starting at 30 Euros. Each menu typically includes two or three starters, a main course, rice as the central ingredient, and a dessert. The guiding principle is clear: rice should anchor the meal, supporting a broader tasting experience. This new event joins the CONHOSTUR calendar to showcase local products, from the fields of L’Albufera to dining rooms in Valencia, highlighting restaurants that consistently feature traditional ingredients in creative, seasonal recipes.
During the campaign launch at the Goya Gallery, important figures emphasized sustainability and local sourcing. Cristina Moreno, the regional Tourism Secretary, noted that the project aligns with the Sustainable Development Goals and emphasizes the value of zero-kilometer products. The press conference at the Goya Gallery, located in the heart of Valencia, underscored the ongoing effort to promote rice culture and the diverse rice recipes found in regional restaurants. The CONHOSTUR president and Hostelería Valencia representatives echoed the sentiment, praising the campaign for elevating rice as a central culinary motif while honoring traditional recipes that restaurants continue to refine.
Most popular rice menus
Throughout the first edition of Arroceando, the culinary offerings span all three Valencian Community provinces. Valencia hosts a wide array of menu options across the city’s districts and neighborhoods. Notable establishments participate with distinctive rice dishes. For example, House of Manolo in Daimús presents a menu titled “Rice and Sea,” featuring cod fritters paired with Valencian rice adorned with boletus, bacon, and cuttlefish. Another standout is the Roger Julián Symposium menu in San Antonio de Benagéber, which includes creations such as creamy smoked cauliflower with eggs and mushrooms, or creamy rice with rock octopus, sheep cheese, and beef. When a wine pairing is chosen, it typically must be of Valencian origin, ensuring harmony with the regional flavors and reinforcing the event’s character as an enduring culinary offering.
Inside Castellón and Alicante, recommendations from local tourism bodies highlight restaurants like Watchtower in Alcossebre, a Michelin-starred venue adapting its Goleta Menu to regional dishes such as Vinaròs garlic prawns and seasonal creamy rice. Jaime House in Peñíscola remains a classic destination with options like pumpkin rice, cod, and trumpets of death. Across Alicante, venues pursue varied rice preparations from mountain sausage-style rice to menus that tempt with fish or meat sides, all crafted to celebrate the local pantry and seafood richness. These selections underscore how Arroceando blends tradition with inventive presentation while keeping the focus on rice as the central element of the meal.
Rice, indeed, stands as the region’s flagship crop. It has the power to satisfy both locals and visitors, pairing with sea or mountain produce, whether served as a dry dish or a comforting broth. The festival reinforces rice as a cherished staple, not simply food but a social experience that brings family and friends around the table to share long, memorable meals while pausing to appreciate the paella at its resting moment before continuing the celebration.