Goal at Santiago Bernabéu: Real Madrid signs Alicante's rice dishes

Alicante has scored a stunning goal at Santiago Bernabéu. The stadium of Real Madrid, the temple of world football, was chosen as the venue to present to the world the Gastronomic Capital of Spain 2025 and its main star: the 300 varieties of rice enjoyed in the Mediterranean city.

'Alicante, flavour that conquers Madrid' is the name of the promotional action where the gastronomic offer of Alicante was presented to a hundred hospitality and gastronomy professionals, influencers, and media. The capital of Spain is the main national market for the city, largely thanks to its connections, being two and a half hours by AVE and less than four by road.

Moreover, Alicante's beaches and quality of life are always highly appreciated in Madrid. Most visitors, over 70%, enjoy our beaches, "but more and more are discovering, and falling in love with, our cuisine," explained the regional secretary of Tourism, José Manuel Camarero.

The event was organised by the Alicante Restaurants Association (ARA) with the participation of the mayor, Luis Barcala, and the president of Hostelería de España, José Luis Álvarez Almeida, along with the association's president, Gabriela Córdoba.

Barcala encouraged Madrilenians "from capital to capital" to "discover or rediscover Alicante's gastronomy, our products, and the expertise of our restaurateurs" because "in Alicante, you eat very well and we want to share it." In fact, he praised the ability to "enjoy the best rice dishes in the world with its more than 300 varieties."

Alongside the mayor were the councillors of Tourism, Ana Poquet, and Commerce, Hospitality and Markets, Lidia López, responsible for promoting and organising the city's activities as the Spanish Capital of Gastronomy. Also participating was the director general of Tourism Policies, Ana Muñoz.

Chefs María José San Román (El Monastrell), Geni Perramón (La Taberna del Gourmet), Pablo Montoro (Espacio Montoro), and Juan Luis Parra (Restaurante Koiné) prepared a tasting menu. The base, as expected, consisted of rice: a banda and another creamy. But they also tried dishes with nougat, Callosa loquats, suckling goat from Vega Baja, and Villena asparagus.

Also attending were chefs from associated restaurants with special recognition to Dani Frías after winning the best Alicante Capital of Gastronomy menu at the Hospitality and Commerce awards. Also present were hospitality sector professionals such as the director general of Cerveceros de España, Jacobo Olalla; Enrique Rivero, from Grupo Pascual; the manager of Salón Gourmet, Myriam López; the vice president of the Spanish Academy of Gastronomy, Ángel Parada; the president of the Club Gourmand, Joaquín Ruibérriz de Torres, and Quino Moreno, from the Spanish Federation of Tourism Journalists, among others.

Rocío Riquelme acted as "master of ceremonies." The president of ARA, Gabriela Córdoba, highlighted the "value and quality of the entire production chain from livestock to fishing and crops through markets so that professionals can work as we do" and thanked the City Council "for its support in spreading and promoting local hospitality."