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VI GASTRONOMIC DAYS OF THE OCTOPUS AND THE CUTTLEFISH OF GRAU

FROM 26 JUNE TO 26 JULY THE GRAU DE CASTELLÓ WILL HOST THE VIEDITION OF THESE DELICIOUS GASTRONOMIC DAYS

Castelló de la Plana already has prepared a wide tourist offer of the most attractive to know the city this summer as a couple, with family or with friends. And it does so by reviving one of its great attractions: gastronomy. Thus, coinciding with the summer start – and adapted to the requirements of the pandemic – the Grau will again tempt the most demanding palates with two of the main fruits of the sea that daily reach its market. A dozen restaurants will participate in this culinary event with menus between 25 and 35 euros whose main course will be based on octopus and cuttlefish, in rice or other proposals, each in its own style. This summer… Castelló, fancies!

Without haste, but without pauses, Castelló de la Plana will once again be one of the great references of Spanish gastronomic tourism. And its restaurants, settling to the new regulations of hygiene and safety, are preparing to host the second great culinary event of the year after the Days of the Mantis Shrimp, held in February.

From Friday 26 June to Sunday 26 July, twelve of the main restaurants of grau will be rejoined, one more year, in the VI edition of the Gastronomic Days of Octopus and The Cuttlefish. These restaurants are: Brisamar, Mediterráneo, Casa Santiago, Casa Juanito, Casa Lola, Hotel del Golf, La Trocha, La Ola, La Tasca del Puerto, La Ballena, Nou Escull and Ri&Co Bristró. Each of them will offer a menu – between 25 and 35 euros – consisting of an appetizer, two starters, main course of octopus and cuttlefish, and a dessert; with drinks aside.

Among the suggestive proposals can be tasted, as starters: Traditional cuttlefish stew cannelloni, low-temperature octopus anticucho, sepia stuffed with encevichated mussels, rock octopus with orange all i oli and parsley over garlic-canned potato timbal, cuttlefish sorta with kataifi stuffed with seafood over seasonal mushroom sauce, or Octopus fritter with oriental sauce. And as main dishes: Rice of octopus and cuttlefish of Grau with vegetables (dry, mellow or broth), Senyoret rice with cuttlefish and octopus, Carabinero Rossetjat, octopus and cuttlefish, Sweet rice with cuttlefish, artichokes and monkfish, or Paella octopus, shrimp and tender garlic. Tempting, isn’t it?

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Your gastronomic getaway to Castelló in:: https://www.castellonturismo.com