Gastronomic Culture

Castellón's simple and elaborate cuisine blends the best of the Mediterranean Sea with the best of local vegetable gardens and the Maestrazgo (inland region) which results in a rich yet simple cuisine that has a special prestige. It has an extensive baking tradition, marked by its "Cristina" cakes, sweet potato cakes at Christmastime, "rosquilletas de aguardiente" (round cookies made with liquor), 'flaons', "pelotas de fraile", "arroz con frutas", "Malfeta" cake, "Brazos de Gitano", magnificent ice creams, "mantecados"(shortbread) and fruit sherbets.

In the maritime district " El Grao" (The Port) the cuisine was born on the ship decks and from all the coast has to offer: Arroz a banda (Rice with seafood), fideuá (macaroni with seafood), paella (rice dish), anoguá of polp (octopus), operetta, xuquet of peix (fish stew), monkfish, eel, the brilliant yet simple "all-i-pebre" (traditional fish dish) in addition to a long list of other exceptional dishes, very treasured by knowledgeable foodies, some of them with international fame.
Our wines have the Protected Geographical Indication "Vins of the Terra of Castelló" (Wines from the land of Castellón); white: "aromatic, fresh and with good balance", rosé: "fruity, crisp and light, or red and sweet wines with "more structure, body and color" all of comparable quality to the most recognized wines.

The wines of "Vins of the Terra of Castelló" pick up the winegrowing legacy using the indigenous varieties of Maccabee, Embolicaire and Monastrell in their wines and incorporating interesting and famous varieties that add different nuances and reinforce the personality of wines like Tempranillo, Cabernet Sauvignon, Merlot and even Syrah.