Torrevieja Tourism brings the flavors of the sea, salt and local culinary tradition to Alicante Gastronómica

The Tourism Department of the Torrevieja City Council will participate in Alicante Gastronómica 2026, one of the most important gastronomic events in our province, with a complete program that will take place over four days, from Friday 2 to Monday 5 October, and which will feature Torrevieja's gastronomy, its seafood, salt and some of the most deeply rooted recipes of the local cuisine.

Turismo Torrevieja will bring to the event numerous tastings, showcookings, talks, children's workshops and activities in which the Flor de Sal from the Torrevieja Salt Flats, seafood products, tomatoes, extra virgin olive oil and muscatel grape mistela from the vineyards of La Mata will be very present.

This program will be complemented by the presence of the Association of Hospitality Businesses of Torrevieja and Region (AEHTC) , which will participate during the weekend with several proposals aimed at promoting products and preparations linked to the gastronomy of Torrevieja and one of its great identifying elements: the Salt of Torrevieja.

FRIDAY, OCTOBER 2: “BOQUERÓN. THE TASTE OF THE SEA AND SALT”

The program will begin on Friday, October 2nd, under the slogan “Anchovy. The taste of the sea and salt”. At 11:30 a.m., there will be a tasting of marinated anchovies on salt flats from the Torrevieja salt flats, with grated tomato and extra virgin olive oil, followed at 12:30 p.m. by a skewer of anchovy with piparra pepper and olive.

At 1:00 PM, La Mar de Bien Restaurant in Torrevieja will present a showcooking demonstration of "Croqueta de Cocido with its Three Courses," the winning dish from the 6th edition of "Croquetas al gusto" (Croquettes to Your Taste) in Torrevieja. At 2:00 PM, Terral Selección will offer a tasting of French fries with anchovies and Flor de Sal (Flower of Salt) from the Torrevieja Salt Flats.

Traditional cuisine will continue at 2:15 p.m. with a showcooking of Cocido con Pelotas (stew with meatballs), by the Brotherhood of Cocido con Pelotas, while at 3:00 p.m. the renowned Torrevieja restaurateur Joaquín Guillamó Alarcón will prepare a Gazpacho Marinero (marine gazpacho).

The afternoon will include tastings of artichoke with anchovy and extra virgin olive oil at 4:00 p.m., and marinated anchovy with grated beetroot at 4:45 p.m. The day will conclude at 5:30 p.m. with a sweet treat: chocolate sponge cake with Fleur de Sel from the Torrevieja Salt Flats, accompanied by Muscat grape mistela from the vineyards of La Mata.

SATURDAY 3: “TUNA. THE TASTE OF THE SEA WITH FLOWER OF SALT”

Saturday will be dedicated to tuna. At 11:00 am you can sample tuna on a salt flatbread from the Torrevieja salt flats with grated tomato and extra virgin olive oil, and at 11:30 am, a tuna skewer with piparra pepper and olive.

In addition, as part of the activities organized by the Association of Hospitality Businesses of Torrevieja and the surrounding area , at 11:00 a.m. , at the APEHA stand , Terral Selección will offer a talk and tasting where the public can discover Terral Potato Chips, made with Torrevieja Salt , and taste this product.

The youngest will also be the stars with the workshop “Create your recipe book Flavors of Torrevieja”, from 12:00 to 13:00, offered by Dos Nómadas.

At 1:15 p.m., Joaquín Guillamó will present the showcooking demonstration “Cuttlefish Sangochao on a Bed of Potato Chips with Torrevieja Salt.” Following this, at 2:15 p.m., Terral Selección will offer potato chips, fish roe, and cured tuna, and at 2:45 p.m., Las Salinas de Torrevieja will host the talk and tasting “Salt-Free Tomatoes / Salt-Flavored Tomatoes.”

Also, from 3:00 to 3:30 p.m. , the AEHTC will star in the APEHA stand with a new showcooking of “Sangochao de sepia sobre cama de patatas chips con Sal de Torrevieja” (Cuttlefish Sangochao on a bed of potato chips with Torrevieja Salt) , reinforcing the promotion of a dish linked to the marine and salty flavors of the city.

At 3:15 p.m., Inna Carabadjac, from the INAEXPRESSO and KAFEINA cafes, will prepare cinnamon rolls. At 4:15 p.m., there will be another talk and tasting of truffle chocolates covered with cocoa and fleur de sel, offered by Las Salinas de Torrevieja.

The children's program will continue from 5:00 to 6:00 p.m. with a Mini Cinnamon Rolls workshop, aimed at children aged 4 to 10; from 6:00 to 7:00 p.m., with "The Art of Salt", taught by Las Salinas de Torrevieja; and from 7:00 to 8:00 p.m., with a children's treasure hunt offered by Dos Nómadas.

The day will conclude at 8:00 p.m. with a contest offering three one-night stays in Torrevieja for two people, including bed and breakfast.

SUNDAY 4: “ANCHOVY. BETWEEN THE SEA AND THE SALT”

On Sunday, October 4th, anchovies will take center stage. From 11:00 AM, there will be tastings of anchovies on salt flats with grated tomato and Flor de Sal from the Torrevieja salt flats, anchovy gildas with piparra peppers and olives, and potato chips with anchovies, the latter provided by Terral Selección.

At 12:30 pm, Quico Corrochano (MR Cover LAB), finalist for Best Panettone Artisan 2023, will prepare a “Mediterranean Panettone”, a savory proposal with Flor de Sal from the Salinas, sun-dried tomato and anchovy from Torrevieja.

The program will continue with anchovy with cheese on salt flats; the talk and tasting “Tomato without salt / Tomato with salt”; anchovy with grated beetroot on salt flats; and a tasting of truffle chocolates covered with cocoa and fleur de sel.

At 3:45 p.m., the sweet treat will arrive: an orange sponge cake with Flor de Sal from the Torrevieja Salt Flats, accompanied by a Muscat grape mistela from the vineyards of La Mata. In the afternoon, from 4:00 p.m. to 5:00 p.m., the Torrevieja Salt Flats will offer the children's workshop "The Art of Salt," and from 5:00 p.m. to 6:00 p.m., a children's treasure hunt will be held, organized by Dos Nómadas.

The Torrevieja and Region Hospitality Business Association will once again showcase Torrevieja's cuisine to the public at Alicante Gastronómica. From 4:30 to 5:00 p.m. , in the Saborea Costa Blanca area , the showcooking demonstration “Cuttlefish Sangochao on a bed of potato chips with Torrevieja Salt” will take place.

MONDAY 5: “BONITO. SEA TRADITION AND SALT”

Turismo Torrevieja's participation will end on Monday, October 5, with a day dedicated to bonito tuna and maritime tradition.

At 12:00 pm, bonito tuna on salt flats with grated tomato and Flor de Sal from the Torrevieja Salt Flats will be offered, and at 12:30 pm, Terral Selección will offer a tasting of french fries and piquillo peppers.

One of the highlights of the day will come at 1:00 pm with the showcooking “Rice and anchovy”, traditional rice from Torrevieja, by Mónica Andreu, chef of the Las Cañas Restaurant.

At 2:15 p.m. you can taste Vega Baja tomatoes with cheese, extra virgin olive oil and Flor de Sal from the Torrevieja Salt Flats; at 3:00 p.m., fried potatoes with bonito and Flor de Sal; and the program will close at 3:45 p.m. with a Torrevieja sponge cake enhanced with a delicate touch of Flor de Sal from the Torrevieja Salt Flats.

In this way, Turismo Torrevieja will showcase the variety and uniqueness of local gastronomy for four days, combining maritime tradition, restaurants, local products and one of the most distinctive elements of the city, Torrevieja salt, in a program aimed at both adults and families.